Great white native vines

In our area three fabolous native white vines are cultivated for centuries, each one of high quality and personality with very different characteristics between them. Greco vine more mineral, more structured and complex Fiano vine, Falanghina vine fresh and aromatic. In our production are rightly present all three, each with its peculiarities.

Few vine stocks classify a territory in such a way as the Fiano classifies the territory of Avellino. The Fiano of Avellino DOCG Gaudium de I Capitani, a white wine with a powerful structure and a bursting personality faithfully reflects the characteristics of these territories, testifying to its calling to wine production.

Denomination: Fiano di Avellino DOCG

Alcohol level: 13 %

Service temperature: 10 - 11 °C.

Longevity: Medium (4 years)

Place of production

Mid hill Irpinia territories in Lapio’s lands, east facing.

Grapevines

Fiano di Avellino with vertical trellis cultivations.

Production

80 quintal per hectare with 60% wine return.

Vinification

Harvested at the start of October, pressed lightly, it undergoes a partial pre-fermentation cryo-maceration on their peelings and an alcoholic fermentation at controlled temperatures.

Colour

A wine with gradations of straw yellow to bright green.

Fragrance

Intense and persistence, with golden apple and pear smacks.

Flavour

Dry, soft, equilibrate, warm.

Fiano is a complex wine of good structure and intensity. With a dry taste it express itself on the palate large with a great personality. It's a important grapevine that can enhance many dishes. Try it with grilled and soup fish, pasta with pesto, salad of little tomatoes and mozzarella, pies and soft cheeses.

"Pizza Chiena"

Pizza Chiena is a tipical recipes of our land cooked during Easter period. It's a traditional country pie which is called "Chiena" (full) because it's very much stuffed with salami, cheese and egg. Goes without saying that it is very caloric ...

Ingredients for a pie :

700 g (23.6 oz) flour, 400 g (13.5 oz) water, 1 cube of yeast, salt, a tablespoon of extra virgin olive oil; italian salami or better "sopressata", scamorza, grated Pecorino or Parmiggiano cheese, ham and/or bacon, 12 eggs, lard.

Directions :

Prepare pizza by mixing flour, water, yeast, oil and salt. Divide dough into two parts, cover and let rise for two hours. Take a baking sheet with sides high enough as in the oven while cooking the pizza will grow. Grease the pan with lard or oil and roll out the dough lined the pan even at the edges. Separately prepare the filling, beat the eggs and add the grated cheese, salt and pepper. Begin by arranging in layers slices of salami, cheese, ham and/or bacon and by adding filling prepared before. When you arrive at the desired height cover the top with a second disc of dough. Be carefull that the edges stick well pressing them each other with fork and brush the surface with lard or oil. Bake in preheated oven at 180° C (356° F) for about 1 hour, the pizza will begin to swell. The pizza will be ready when the surface is crunchy and colorful. To control the cooking is recommended to verify this by pricking with a toothpick.

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From fiano grapes grown in 26 municipalities it's possible make, according italian law of production Fiano di Avellino DOCG wine, surely a great personality wine.

Greek people brought in Italy the original Fiano grapevine, the "Vitis Apicia": the first vines were planted in Lapio one of the best areas for cultivation. In turn, the name "Vitis Apicia" comes from the characteristic of this grape from its sweet scent, to attract swarms of bees in the vineyards. At origin fiano was a sweet wine, slightly sparkling, today Fiano di Avellino is a dry white wine, intense, elegant and structured. Fiano is also a grape that lends itself well to fermentation and maturation in oak and it's also a good aging wine.

Grapevine

White grape variety. Leave orbicular, medium sized, three-lobed or five-lobed; small cluster medium, dense, pyramidal with a wing rather than developed; berry medium, tough skin with golden yellow. It has good strength and gives excellent results in clay soils. Ripens between late September and early October.