Ilaria Petitto of Donnachiara organized a luncheon in Atripalda (AV), near Naples, where I was able to taste some of the wines of Irpinia. In addition to Donnachiara wines, I tasted those of Petilia winery, owned by Teresa Di Bruno, which I visited and wrote about last time, and from Tenuta Sarno 1860, owned by Maura Sarno.
Maura at restaurant Zia Pasqualina in Atripalda (AV).
Maura explained that Tenuta Sarno 1860 is located in Irpinia in the village of Candida at 600 meters. She said they have been making wine since 2004 and specialize in Fiano di Avellino. The grapes are soft pressed using a pneumatic press with a closed cage.
Spumante “Vino Spumante di Qualita” 2016 made from 100% Fiano di Avellino Sarno 1860. The vineyard is 2 hectares at 659 meters with a northwest exposure. The soil is calcareous clay with volcanic rock residues and white rock. There are 5,500 plants per hectare and the harvest takes place, by hand, the first week of September. The production method is charmat. The first fermentation takes place at a controlled temperature in steel and the second in autoclave. None of the wines undergo malolactic fermentation. The wine is aged for 12 months on the lees and 4 months in bottle before release. The wine is produced “pas dose” without residual sugar. It has hints of citrus fruit and yellow peaches with floral notes and a touch of toasted hazelnut.
Fiano di Avelllino 2017 Sarno 1860 made from 100% Fiano di Avellino. The vineyard is 8 hectares, the exposure is southeast and the training system is guyot. There are 5,500 plants per hectare and the harvest takes place the first two weeks in October by hand. Vinification is in steel at a controlled temperature with indigenous yeasts. The wine is aged for 8 months on the fine lees and four months in bottle before release. This is a wine with hints of citrus fruit, grapefruit, peach and toasted hazelnuts.
Fiano di Avellino “Riserva erre” Sarno 1860 2017, 100% Fiano di Avellino Maura Sarno. The vineyard is 3 hectares. The wine is aged in steel for 18 months on the lees and 3 months in bottle before release. This is a more complex wine with floral notes, hints of citrus fruit and peach, a touch of mint and toasted hazelnut. Only 3,000 bottles are produced.
Fiano di Avellino 2016 Sarno 1860 100% Fiano di Avellino. I was familiar with this wine with it’s old label. It is produced the same as the first wine and has the same characteristics but since it is older it is more developed and more approachable. It does not undergo malolactic fermentation.
I would like to thank Ilaria for her generosity in organizing my visit and this tasting.
Charles Scicolone on Wine 