Last week, Ilaria Petitto of Donna Chiara winery near Avellino invited me to meet two women who like herself, are winery owners in Irpinia. The women were Teresa Bruno of Petilia Winery and Maura Sarno of Sarno 60. Ilaria’s plan was for us to first visit Teresa at Petilia and then have lunch all together at a typical restaurant , Zia Pasqualina in Artipalda(AV) It was a great opportunity to experience some of my favorite wines of the region paired with the regional food. First I will discuss the Donna Chiara wines we tasted, and will write about the other women’s wines in subsequent blogs.
Ilaria said that Donna Chiara Winery is located in Montefalcione in the Irpinia area near Avellino. The modern winery was completed in 2005 but the vineyards have been in the family for over 150 years. The consulting oenologist at this time is the legendary Riccardo Cotarella. It is the philosophy of the winery to preserve the traditional grape varieties of the local territory and to keep the typical character of the wines from being lost to the standardization of the wines on the market today. They also follow guidelines limiting the use of some active ingredients that are harmful to the environment.
The introduction of the wine was done by Francesco de Rienzo from Donnachiara
Fiano di Avellino “Empatia” 2018, 100% Fiano di Avellino Donnachiara Illaria said only the best grapes from the vineyard in Montefalcione, which is certified organic, are used for this wine. The grapes are hand harvested the second half of October at the coolest part of the day and there is a very careful selection. The soil is chalky and the training system is guyot. Cryomaceration (crushed grapes are held at low temperature) is at 42-46F to preserve the aroma, prevent oxidation and enhance the characteristics of the grapes. There is a soft pressing of the grapes using a pneumatic press and fermentation takes place in stainless steel tanks for about 14 days. Malolactic fermentation does not take place. The wine spends some time in bottle before release. This is an impressively elegant wine with hints of apple, almonds, tropical fruit and floral notes with a long finish and pleasing aftertaste. This is an age worthy wine.
Greco di Tufo “Aletheia” 2017 DOCG 100% Greco di Tufo Donnachiara Only the best grapes are used, after a careful selection, the harvest is by hand during the coolest parts of the day, the second half of October. The soil is tuffaceous and the training system is guyot. Cryomaceration is at 42-46F to preserve the aroma, prevent oxidation and to enhance the characteristics of the grapes. There is a soft pressing of the grapes using a pneumatic press and fermentation takes place in stainless steel tanks for about 15 days. The fermented must is left to age on the lees for about a year with weekly bartonage. Malolactic fermentation does not take place. The wine remains in the bottle for a period of time before release. This is an intense wine with hints of citrus fruit, pear, apricot and a hint of hazelnuts and pineapple. This is a age worthy wine
Ilaria said 2017 was a very good year in the region.
Ilaria gave me a bottle of the Resilienza Falanghina to take with me and I will write about the wine when I drink it in Rome. She said these three white wines are a new wine line with different labels.
Taurasi DOCG 2016 Donnachiara The soil is clay and the training system is guyot. There are 4,000 plants per hectare and harvest takes place the first week of November. The wine is aged for 12 months in 225-liter French barriques and remains in the bottle for another 24 months before release. The wine has hints of blackberry, plum, cherry and a touch of cacao. The use of barrique is subtle and did not mask the character of the wine. Taurasi is a wine that will last for many years.
One of the dishes we had at the restaurant was ricotta made from buffalo milk – it was fantastic!