Woman in Wine: Part II: Teresa Bruno of Petilia


When I told her I would be in Naples, Ilaria Petitto of Donnachiara suggested that instead of visiting her winery where I have been several times, I should visit the Petilia winery owned by brother and sister Roberto and Teresa Bruno.  Ilaria is a big supporter of her region and the other wineries there and I looked forward to having this opportunity to experience more of the local wines.  Teresa Bruno would give us a tour of Petilia and after we would all meet for lunch at a traditional restaurant, Zia Pasqualina in Atripalda (AV).

Teresa picked us up in Avellino and drove us to her winery. At Petilia, Teresa’s job is dealing with clients, distributors and guests; she also works in the vineyard and drives a tractor. She is very enthusiastic and knowledgeable and we had a very interesting conversation on the drive to the winery about the state of wine in Irpinia and Campania in general. She said they have 12  hectares of vineyards located in Campofiorito in Altavilla Irpinia.

Teresa showing us a door made by her brother from old burned wood

Teresa gave us a tour of the winery and said that it was constructed with stones found on the property.  All the roof supports and doors are made from old wood recycled by her brother.  We  were  fascinated  by  the  enormous  doors  and  smooth  stone  walls  that  looked  as  if  they  were  hundreds  of  years  old.  

Teresa then drove us to the restaurant where we  were joined by Ilaria Petitto of Donnachiara and Maura Sarno of Sarno 1860, another local winery.  I  wrote  about  the  Donnachiara  wines  last  week  and  will  report  on  the  Sarno  wines  next  week.  Here  are  my  notes  on  the  wines  of Petilia.  

Fiano di Avellino 2018 made from 100% Fiano di Avellino Petilia. The vineyards are in Chianche, locality of Montefalcone. The soil is clayey, volcanic and rich in minerals. The vineyards are at 450 meters and there are 4,000 vines per hectare with an average age of 15 years. The grapes are vinified separately and there is organic cultivation. The grapes are destemmed and cryomaceration takes place, and then fermentation on the skins at a very low temperature. Malolactic fermentation does not take place. The wine spends 6 months on the lees and four months in bottle before release. It has hints of apple and pear with an unmistakable touch of toasted hazelnut.

Teresa said that she and her brother Roberto prefer to refine their white wine exclusively in steel and in the bottle. The goal is to develop fully the potential of the original grape variety and the wine obtained after the fermentation of the grapes.

4 20 Quattro Venti 100% Greco di Tufo. The Petilia vineyards are in Chianche, locality of Sant’Andrea. The vineyards are at 600 meters, the exposure is south/east and there are 4,000 plants per hectare. The soil is clayey, volcanic, and rich in minerals with a sumptuous subsoil and the training system is espalier with guyot pruning. The vines are 20 years old. Harvest takes place the second week of October. There is ultra soft pressing with whole grapes and fermentation in steel tanks at a controlled temperature. Malolactic fermentation does not take place. The wine has citrus notes, with hints of almonds, lemon blossoms and quince.

With the wine we had pasta fagioli, a very classic pasta dish at the restaurant

Teresa gave me a bottle of 2009 Greco di Tufo which I am looking forward to drinking.  Both Greco di Tufo and Fiano di Avellino are age worthy wines. I like to drink them when they are 10 years old or older. She also gave me a bottle of Taurasi 450V 2007 which I might hold on to for a few more years before I drink it.


Filed under Fiano di Avellino, Greco di Tufo, Uncategorized

5 responses to “Woman in Wine: Part II: Teresa Bruno of Petilia

  1. Tom Maresca

    I’m really glad you liked the Petilia wines. Diane and I have been fans for a long time, ever since Lou Iacucci arranged for us to visit, back when Teresa, who has become a formidable Neapolitan lady, was still a teenager and her brother had just started building the winery. Their Greco di Tufo was terrific then and, as you tasted, it still is.


  2. Ciao Tom, yes the Greco was terrific!


  3. Renato

    My name is Renato, I was born in this region of avellino but left to America at the very young age of 15 in 1969 I always remembered the taste of wine my father used to make from our own small private vineyard , so when I moved my family back to Altavilla, in the fall of 2003 to my surprise I discovered that Petilia although in its first days of building the cantina had been producing the same great 🍷 wine that my ancestors drank for who knows how many thousands of years before me .The wine that I enjoy today is Roberto and Teresa’s taurasi it is without a doubt in my taste buds the best wine in my cellar congratulations to Petilia, and thanks for the great job you guys are doing ……


  4. Pingback: Greco di Tufo & Seafood | Charles Scicolone on Wine

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