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 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.