Fiano di Avellino Tenute di Altavilla DOCG
Francesco Paolo Avallone founded Villa Matilde in the early 1960s. A lawyer by profession, his passionate interest in the classics led him to investigate a 3,000-year-old wine favored by ancient Roman poets and emperors: the “immortal Falerno.” His decade-long quest led to the development of prime clones of Aglianico, Piedirosso and Falanghina. Today, twenty original clones of the three varieties are trademarked by Villa Matilde, and Francesco Paolo’s son and daughter, Salvatore “Tani” and Maria Ida Avallone, continue their father’s legacy. Villa Matilde extends four properties, two within the Falerno del Massico DOC appellation (province of Caserta): and two in the Benevento and Avellino provinces. The Avallones have also reached an enviable goal: zero greenhouse gas emissions on all properties.
Tenute di Altavilla extends 25 hectares (62 acres) in the province of Avellino, in the DOCG zones of Irpinia. The vineyards feature predominantly tuffaceous soil with a high percentage of clay, excellent exposure, beneficial diurnal temperature changes and steep slopes.
Made from pure Fiano grapes from very old vines (planted from 1968 to 1985). After harvest, the grapes are cryo-macerated for maximum aromatic extraction and structure. They are then soft-pressed and fermented. The wine ages in stainless steel for around four months. Very traditional, with a distinctive palate, body, persistence and finesse.
Wine exported to
Type of yeast:
5 °C (41 °F)
Aging before bottling:
From vineyards at the Tenute di Altavilla estate, Campania
Tuffaceous and marly clay soil
500-600 meters (1,640-1970 feet) above sea level
2,500-3,000 vines per hectare
About 3,000 litres per hectare
Age of vines:
30-45 years old
Time of harvest:
First vintage of this wine:
Total yearly production (in bottles):
Intense straw yellow, with an elegant nose, reminiscent of ripe citrus fruit, apricots, peach and nuts evolving towards exotic fruit and honey. Structured, silky, mellow and well balanced, with excellent finesse, persistence and especially typicity.
Best served at 10 -12 °C (50- 53.6 °F).
Seafood risotto, egg pasta or truffle-topped dishes
Alcohol cont. 13,5% by volume; dry extract: 23,5 g/L; total acidity: 5.4 g/L; residual sugar: 3,1 g/L; pH: 3.42