Donnachiara Fiano di Avellino: The Perfect Italian Campanian White Wine

Campania is one of Italy’s rich historic wine regions located in southern Italy and is home to some of Italy’s greatest wines from native grapes including Aglianico, Greco di Tufo and Fiano.  Most tourists will travel to the coastal side of Campania including the Amalfi Coast, Naples and Mt. Vesuvius.  Although if you branch out and head inland you will find the province of Avellino and today’s feature on the Donnachiara winery and the native grape, Fiano.   

Winemaking in Avellino 

Winemaking has existed in Campania since the Greeks planted vineyards there over 2,500 years ago.  Avellino is an inland, mountainous area that is situated about 1 hour east of Napoli that grows ancient grape varieties on volcanic soils, that are rich in minerals which lend structure and depth to the wines. The wine territory spans from the Tyrrhenian Sea to the Apennines with the coast featuring Mediterranean climates and the more inland provinces, such as Avellino, having cooler climates with higher elevations. The grapes experience diurnal shifts, which is well suited to the white grapes of this area providing freshness and bright acidity to the wines.   

Copyright of Consorzio Irpinia Vini

Some of the top wineries of Avellino 

There are many great wineries of Avellino to include the historic producer Mastroberardino, who helped revive the native grapes of the area post WWII.  Feudi di San Gregorio, Villa Raiano and Tenuta Cavalier Pepe are additional wineries to consider along with today’s feature, Donnachiara, whom I’ve highlighted several times over the years.  Donnachiara winery is a female led winery since 2005 and is currently owned and managed today by Ilaria Petito. 

The Fiano grape 

Fiano is an ancient grape that is about 2,000 years old that faced extinction during phylloxera.  The grape’s best expression is found specifically in the territory of Avellino where it is labeled as the Fiano di Avellino DOCG if it meets the regulations to be labeled as so.  The wines are made from a minimum of 85% Fiano grapes with up to 15% Greco, Coda di Volpe Bianca and Trebbiano Toscano. 

Fiano grapes - copyright of Consorzio Vini Irpinia 

Fiano is a mid to late ripening grape that is an aromatic, floral grape that shows nice purity of fruit with elegance and structure. It has a medium to full body wine showing tropical fruits, citrus, pear, apple and some possible almond, hazelnut or honeyed notes. 

The Wine 

The 2019 Donnachiara Fiano di Avellino DOCG was straw colored and quite flavorful with lush tropical and tangerine notes on the palate.  This wine is fuller bodied, well-balanced with a richer mouthfeel and slight tanginess.  These wines can be enjoyed within 3-5 years, but as these wines age they take on a nutty character and richer texture. 

You can find many Donnachiara and a variety of Fiano wines on Wine.com to try.  I may receive compensation for any wines purchased through the affiliate link in support of Vino Travels.

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Moris Farms: Exploring the Maremma and Morellino di Scansano

You may be most familiar with the Sangiovese from Tuscany used in the esteemed Chianti Classico, Brunello di Montalcino and Vino Nobile di Montepulciano wines, but what about Sangiovese from southern Tuscany?  If you’re a lover of Sangiovese like I am, than the Maremma of southern Tuscany is a must try and visit. 

Where is the Maremma 

The Maremma is located in the southwestern part of Tuscany in the province of Grosseto. If you’re a lover of unspoiled beauty and nature, the Maremma covers a vast landscape with an abundance of forests and hills.  If it also filled with a sunshine drenched coastline for those that adore the beaches and relaxation in the sun.  

Copyright of Moris Farms

All about Morellino di Scansano 

Sangiovese produced in the Maremma is also called Morellino.  The Morellino di Scansano appellation is named after the medieval town itself in which the grape is primarily grown, in Scansano.  It was granted DOC status in 1978 and upgraded to become a DOCG in 2007.  The territory covers over 160,000 acres of land in the hills running north to south and 15 miles across the eastern plains of Albinia out to the Grosseto plains and the Tyrrhenian Sea.  You’ll find two rivers: Ombrone in the north close to Scansano, and the Albegna in the south.   

The area in which Morellino di Scansano is produced receives the breezes from the Tyrrhenian Sea, which helps to mitigate the temperature and its location also helps to protect it from the cold northernly winds.   

Morellino di Scansano is made from a minimum of 85% Sangiovese and up to 15% other red grapes allowed in Tuscany can be utilized in the blend.   

What’s the difference between Sangiovese used in Morellino di Scansano from southern Tuscany in comparison to its northernly neighbors in Tuscany?  The wines of Morellino tend to be rounder, savory, with a rustic side along with showing freshness and ripeness of the grapes.  These wines tend to be fresh and lively and display red fruits including cherries and plums.  You’ll also note some spices, cedar and maybe even some leather. 

The Winery ~ Moris Farms

I’ve been sitting on a wine I’ve been wanting to try for some time, a 2019 Moris Farms Morellino di Scansano DOCG.  This winery started their first bottling of Morellino di Scansano in 1981, a few years after the DOC was established. 

This wine hails from Moris Farm’s Poggio La Mozza Estate in Scansano.  This estate was acquired back in 1971 by Gualtier Luigi Moris, which covers about 135 acres of land, with about 86 acres dedicated to vineyards.  This vineyard is located on the hills between Grossetto and the Tyrrhenian Sea.  The grapes used to be transported to their Poggetti Estate until the son-in-law, Adolfo Parentini, in 1981 started the cantina and began to produce the wines directly at Poggio La Mozza. 

Adolfo was a founding member of the Morellino di Scansano Consorzio and one of the pioneers, along with other local producers, on the development of the DOCG designation. 

The wine 

The 2019 Moris Farms Morellino di Scansano DOCG is made from 90% Sangiovese along with 10% Merlot and Syrah.  The grapes are macerated for 15 days and fermented in stainless steel for 4 months with an additional 2 months spent in the bottle.  These wines can be released as soon as March  after the harvest.  

This wine was a transparent ruby color with garnet hues.  Dark cherry notes on the nose with baking spices and a slight earthiness.  Medium-bodied and smooth on the palate with subtle tannins showing nice elegance.  Rich cherry notes lend to a rustic, earthiness in the glass with moderate acidity.  13% ABV, $15-18 SRP 

How to reach the Maremma 

Grosseto is the main hub of the Maremma to use as your travel destination.  If you’re flying in you can fly into either Rome and travel north or the Pisa and Florence airports and head south.  If you’re coming by train or bus, head for Grosseto and go from there.  You can easily reach the Maremma from the north by highway SS1.  This is the less scenic route, but will allow you to travel from a farther distance and is therefore the easiest.  If you’re coming from within Tuscany heading from Florence or Siena in the north you can take the more scenic route on the SS223. 

Importer: Ideal Wine & Spirits 

You can find many a variety of Morellino di Scansano wines on Wine.com to try.  I may receive compensation for any wines purchased through the affiliate link in support of Vino Travels.

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Bubbles and Bites: Prosecco and Frittata to Please your Palate

Prosecco is one of Italy’s greatest sparkling wines.  Found in the Veneto region of northeastern Italy, Prosecco is a palate pleaser offering a variety of styles with versatility allowing it to be paired with several cuisines. 

This month the wine writer’s group that I’m a part of, Wine Pairing Weekend, decided to go with a theme of pairing wines with classic summer fare.  The hot days of summer call for easy food preparation with flavorful meals to please the palate and summery wines to match.   

Over the years I have grown increasingly accustomed to appreciating sparkling wines. It’s not so much that I didn’t enjoy the wines, but I’ve never been a fan of bubbles in anything I drink.  This summer I’ve been on a bellini kick on those warm summer days.  If you’re not familiar with Bellinis they are made with Prosecco and peach juice.      

Prosecco comes in a wide array of sweetness levels starting with the driest to sweetest: Brut Nature, Extra Brut, Brut, Extra Dry, Dry, Demi Sec.  The effervescence and the types of bubbles displayed in the glass can also vary allowing for a wide range of options for a wide range of personal preference.  Prosecco tends to be light to medium-bodied with aromas and a flavor profile of apples, pears, citrus, tropical fruits (more towards peach) and floral notes. They may have a yeasty taste as well in some glasses of Prosecco like one of the ones I’m sharing today.   

Pairing with Prosecco 

Prosecco is also fantastic in pairing with a multitude of foods.  It’s high acidity and fruity profile along with its effervescence make it great as an aperitivo, charcuterie boards, salads, seafood dishes, asian cuisine or just pour a glass to sip on its own.   

I've long been a fan of frittatas, but just don’t seem make them enough although they’re quite simple.  You can play around with the recipes and add so many different types of ingredients to frittatas to always keep it interesting. For this frittata I prepared some chopped up broccoli along with swiss cheese.   

I selected a couple of the Prosecco listed below to pair with the frittata that paired very nicely, especially with the swiss cheese flavors.  I have always had frittata for breakfast, but frittata can be enjoyed at any point of the day really.  Especially on those warm summer nights where you want something lighter.  Frittata paired with a nice, refreshing, crisp Prosecco will hit the spot. 

The wines 

I’ve been on a Prosecco tasting splurge since I had so many on hand that I’ve been needing to try.  All of these Prosecco wines hail from the top quality Prosecco appellations of the Veneto: Conegliano Valdobbiadene and Asolo.  Both of these hilly, DOCG appellations have unique terroirs with stricter regulations and are known for their top quality prodution of Prosecco. 

What’s the difference between Asolo and Conegliano Valdobbiadene?  Asolo is much smaller than Conegliano Valdobbiadene covering about 1,783 hectares with an annual production of about 24 million bottles in comparison to the latter which covers 6,860 hectares with an annual production of 100 million bottles.  I’ve enjoyed wines from both appellations equally so the intense wine enthuasist may have a preference one over the other, but in my opinion you can’t go wrong with either for quality Prosecco. 

Sourced from the winery in Asolo, Bele Casel

Let’s take a look at some of the bottles. 

 
Adami Adriano Brut “Bosco di Gica” Conegliano Valdobbiadene Superiore DOCG Prosecco was very pale straw colored with a greenish hue.  Aromas of citrus, peach and a touch of herbal.  Juicy green apple and citrus show nicely on the palate.  This wine had bubbles with finesse, elegance and a nice balance of fruit and acidity with a lingering finish.  ABV 11%. SRP $22 (wine.com) 

Ciodet Brut “Labano” Conegliano Valdobbiadene Superiore DOCG Prosecco was straw colored with aromas of green apple and ctirus that carries onto the palate.  Fresh and crisp acidity with notes of tart green apple and a touch of citrus and peach.  A long, salty finish with fine bubbles. ABV 11%, SRP $25 

2019 Bellenda Brut “San Fermo” Conegliano Valdobbiadene Superiore DOCG Prosecco was pale straw colored with a slight greenish tinge.  Dry, citrus notes with saltiness showing on the lengthy finish. ABV 11.5%, SRP $22 

The Loredan Gaspaparini Brut Asolo Superiore DOCG Prosecco shows certified vegan on the label.  Bright straw yellow with light golden color.  Lemon citrus aromas.  Medium-bodied, dry on the palate with lemon citrus, grapefruit, yeasty notes and some baked apple. Crisp with a salty finish.  ABV 11%, SRP $19 

What are some of your favorite pairings with Prosecco? 

Join our fellow food and wine lovers as they share their personal selections of summer fare with wines to pair.

• Gwendolyn of Wine Predator is opening “2 Arizona Wines for Summer Times: Page Springs Cellars Rose and Caduceus Anubis Red Blend with Fresh Apricot Salad and Burgers”
• Jeff of Food Wine Click! is sharing “A Summer Salad with Muscadet” 
• David of Cooking Chat has  “A Chillable Red for a Summer Spread” 
• Camilla of Culinary Cam cooked up “Albacore Tuna Burgers + Midpoint’s 2024 February’s Bouquet Rosé” 
• Linda of My Full Wine glass was “Inspired by Lillian: Rice Noodle Salad and Sicilian Grillo”
• Our host, Wendy, of A Day in the Life on the Farm writes about “The Wine I Paired with Classic Summer Fare“

You can find many Prosecco wines from Valdobbiadene and Asolo on Wine.com including the Adami Adriano mentioned above.  I may receive compensation for any wines purchased through the affiliate link in support of Vino Travels.

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*These wines were provided as samples, but opinions are always my own.