Tag Archives: Campania

Variety Show: Spotlight on Aglianico

StefanoToday’s grape variety in the spotlight is… Aglianico, together with its clone Aglianico del Vulture.

1. Aglianico’s Origins And History

Aglianico is a black-berried grape variety that is indigenous to Southern Italy. The earliest written evidence of this variety dates back to 1520 referring to the grapes as “Aglianiche”.

Although it is widely believed that the name “Aglianico” comes from a variant of the word “hellenic”, hinting at a Greek origin of the variety, this theory is confuted by others (including the authors of Wine Grapes) who contend that the word actually comes from the Spanish word “llano” (meaning “plain”), thus referring to Aglianico as the “grapes of the plain”.

2. Aglianico’s DNA Profiling

DNA analysis supports the authors’ theory as Aglianico’s DNA profile does not resemble that of any of the modern Greek grape varieties, while it is similar to Aglianicone’s, a Campanian variety which could be an offspring of Aglianico.

(Information on the grape variety taken from Wine Grapes, by Robinson-Harding-Vouillamoz, Allen Lane 2012 – for more information about grape varieties, check out our Grape Variety Archive)

3. Aglianico’s Geographical Distribution

Aglianico wines tend to be structured and tannic, with good acidity which gives them great aging potential. Aglianico is almost exclusively grown in Southern Italy, where it achieves its best results in the regions of Campania and Basilicata (where it is present with its separate clone Aglianico del Vulture), particularly in the following appellations:

  • Taurasi DOCG (in the Campania region, encompassing a territory near the town of Avellino and requiring the use of a minimum of 85% Aglianico grapes as well as 36 months of aging for base Taurasi wines and 48 months for Taurasi Riserva wines)
  • Aglianico del Taburno DOCG (in the Campania region, encompassing a territory near the town of Benevento and requiring the use of a minimum of 85% Aglianico grapes as well as 24 months of aging for the base wine and 36 months for the Riserva)
  • Aglianico del Vulture Superiore DOCG (in the Basilicata region, encompassing the volcanic territory near the town of Atella and requiring the use of 100% Aglianico del Vulture grapes as well as 24 months of aging for the base wine and 36 months for the Riserva)
  • Aglianico del Vulture DOC (in the Basilicata region, encompassing a slightly larger territory than the “Superiore” appellation and requiring the use of 100% Aglianico del Vulture grapes)

Outside Italy, limited plantings of Aglianico may be found in Australia and in California.

4. Recommended Aglianico Producers

Recommended producers of outstanding Aglianico wines include:

(1) Campania

Cantine Antonio Caggiano, Taurasi “Vigna Macchia dei Goti” DOCG ($30)

Feudi di San Gregorio, Taurasi “Piano di Montevergine” Riserva DOCG ($55)

Galardi, Terra di Lavoro Roccamonfina IGT (80% Aglianico, 20% Piedirosso) ($60)

Mastroberardino, Taurasi “Radici” Riserva DOCG ($65)

(2) Basilicata

Basilisco, Aglianico del Vulture “Basilisco” DOC ($40)

Cantine del Notaio, Aglianico del Vulture “Il Sigillo” DOC ($38)

Elena Fucci, Aglianico del Vulture “Titolo” DOC ($40)

Paternoster, Aglianico del Vulture “Don Anselmo” DOC ($60)

Wine Review: I Borboni, Asprinio di Aversa "Vite Maritata" DOC 2011

Today’s wine is a very particular, small production Italian white wine from a little known appellation in the Campania region, namely I Borboni, Asprinio di Aversa “Vite Maritata” DOC 2011 ($21).

The Bottom Line

I Borboni, Asprinio di Aversa "Vite Maritata" DOCOverall, the I Borboni Asprinio was a good to very good white wine from an appellation that is not widely known, with a good QPR. It had a very good nose, if not too complex, with nice citrus and flowery aromas and hints of herbs. In the mouth its crisp acidity was all the way to the top of the scale and it went hand in hand with a marked, pleasant sapidity, both of which were very nicely balanced by the wine’s creamy smoothness. I Borboni’s Asprinio is a solid, good-priced option to consider for a warm Spring or Summer day, either by itself or paired to a seafood pasta or Francesca’s asparagus and pea flan.

Rating: Good to Very Good and Recommended Good to Very Good – $$

(Explanation of our Rating and Pricing Systems)

About the Grape Variety and the Appellation

While Asprinio has for a long time been considered an autonomous grape variety (and still is by many today), DNA profiling has recently showed that Asprinio is actually exactly the same variety as Greco, which in turn is close to Aleatico. Greco is a white-berried grape variety that is mostly cultivated in Southern Italy, particularly in the Campania region.

If probably the best known appellation for Greco-based wines is Greco di Tufo DOCG near the town of Avellino in Campania, “the” appellation for Asprinio wine is Aversa DOC (also known as “Asprinio di Aversa DOC”) which was created in 1993 and encompasses an area, always in the Campania region, near the town of Aversa and the city of Naples, requiring the use of a minimum of 85% of Greco (locally known as Asprinio) grapes.

(Information on the grape variety taken from Wine Grapes, by Robinson-Harding-Vouillamoz, Allen Lane 2012 – for more information about grape varieties, check out our Grape Variety Archive)

Harvesting Asprinio di Aversa (AKA Greco) Grapes Image Courtesy of the Town of Aversa

Harvesting Asprinio di Aversa (AKA Greco) Grapes
Image Courtesy of the Town of Aversa

The word Asprinio is a variant of the Italian word “aspro” which means “sour” due to the high acidity that is typical of the wines made in this appellation. Based on the ISA wine pairing guidelines, this makes it the perfect wine to pair with dishes with considerable latent sweetness (please refer to my post about wine pairing guidelines for a more detailed explanation).

Another distinctive feature of the Asprinio di Aversa DOC appellation is the traditional way to grow the local ungrafted grapevines, where tall trees serve as natural trellis, resulting in vines that climb up to 82 ft (25 mt) high and require the use of very tall ladders to harvest the top grapes – the photograph to the right illustrates this singular grapevine growing method which is also known as “vite maritata” (literally, “married grapevine”).

About the Producer and the Estate

The winery that makes the Asprinio that we are reviewing (I Borboni) as well as their vineyards are located in the town of Lusciano, near Caserta, in Southern Italy’s Campania region and have been owned by the Numeroso family since the early 1900’s.

There, the Asprinio is still fermented and briefly aged in a winery that was built in a cave 43 ft (13 mt) deep into the ground, right underneath the owners’ family house. This provides an ideal environment for making and preserving the wine, ensuring even temperature, coolness and dampness throughout the year.

Our Detailed Review

I Borboni, Asprinio di Aversa “Vite Maritata” DOC 2011 was 12% ABV and it fermented for 15 days in stainless steel vats, where it then aged for 6 months, plus an additional month in bottle. A minor gripe that I have is that the bottle comes with a silicon closure, which I just find cheap and unbecoming of a good wine… but maybe that’s just me. 😉 It retails in the U.S. for about $21.

As usual, for my reviews I will use a simplified version of the ISA wine tasting protocol that we described in a previous post: should you have doubts as to any of the terms used below please refer to that post for a refresher.

In the glass, the wine was a lush golden yellow in color and moderately viscous.

On the nose, it was moderately intense (bear in mind that this wine really opens up when it is not too chilled: for me, it peaked at 58 F/14.5 C) and moderately complex, with fine aromas of citrus, orange blossoms, orange zest, butter and herbs.

In the mouth, the wine was dry, had medium ABV and was smooth; it was acidic and tasty, medium-bodied and balanced, with intense and fine flavors of citrus, orange, minerals and brine, with very accentuated sapidity and a medium finish. In its life cycle, the wine was mature, meaning drink now, do not hold.

Celebrating The New Year Deliciously: Sartu' di Riso

Rice Sartu'

If you are a regular reader of this blog, you know that I love simple and quick recipes. Like most of you, I don’t have much time to spend in the kitchen just for the pleasure of it, especially on a week day, so I tend to opt for dishes that can be ready in a couple of hours.

Of course there are exceptional times and the holidays are one of them. First of all, I am always (well let’s say often!) in a very good mood because I love Christmas time. There is something magic about it and it seems to affect my way of being in a positive way! 😉

Second of all, my parents are always visiting us and when they are in our house, I feel this strong urge to eat dishes whose flavors bring up childhood memories. I’m sure many of you have experienced the same feeling when mommy is around. You automatically return to play the child’s role as if no years had gone by since you were a little kid (although in the meantime you may have become a parent yourself!) and spent time in the kitchen watching your mom prepare some delicious food.

Last but not least, having my parents in the kitchen equals four additional hands capable of working in harmony, without supervision, tremendously shortening the cooking time and, most importantly, delivering spectacular results, no matter what. I could not ask for more! 🙂

Well, after some thought, I have settled on the well known Neapolitan “sartu’ di riso” or rice sartu’ as my dish of choice to celebrate the arrival of the New Year.

Let me tell you about the way this great dish was born according to a story that I recently read on an Italian website, which amused me so much that I think it is worth sharing.

Rice Sartu'According to this story, rice first arrived in Naples from Spain at the end of the 14th century, along with the Aragonese domination.  Unfortunately for those little grains, people from Naples did not like them at all! Apparently, they associated rice with the food given to people sick with gastrointestinal diseases (boiled white rice). For this reason, Neapolitans started calling rice “belly washer”! 🙂 🙂 🙂

According to the story, rice migrated to more welcoming lands, i.e., to the North of Italy where it was received with all the honors and decided to make itself at home there, thus starting a long-standing tradition of delicious risotto dishes. 🙂

Four long centuries had to go by before rice would come back to the Neapolitan soil and finally get the attention and credit it deserves. In the 18th century, Naples was under French domination and the Neapolitan aristocratic families really wanted to fit in and looked sophisticated before the eyes of the new rulers, so they started speaking French and eating French food. So, the kitchens of Neapolitan aristocrats became the reign of French cooks and those Neapolitan cooks who knew how to cook French food.

Now, the French happened to love rice, so the cooks had to find a way to make the Neapolitan nobles like rice, one way or another. The first thing they did was to add some tomato sauce (so beloved by the Campanian palates) to the rice. But that wasn’t enough! So they decided to also add peas, fried eggplants and small meatballs to the rice to enrich its taste. Those sneaky cooks came up with the idea of putting all these yummy “treats” on top of the rice as a garnishment to make the nobles’ mouths water. The French translation of “on top of everything” is “sur tout“. The passage from the French “sur tout” to the Neapolitan adaptation “sartu’” was just a short step! 😉

Every food story has and should have a happy ending. This one is no exception. The Neapolitan aristocrats ended up loving sartu’ very much and, little by little, this amazing dish found its way to the tables of those who were not as privileged, proving that good food doesn’t know social stratification! 😉

Before we get to the actual recipe, let me just clarify one point. Both my parents are from the South of Italy but neither of them is from Naples. Thus, the recipe that I’m about to share is my family’s version of sartu’. I have read and seen many versions of this dish and I noticed that most of them use the so-called Neapolitan ragu’ (a meat-based tomato sauce that is made, among other ingredients, with ground meat and sausages) as the assembling sauce of the sartu’ as opposed to my family’s version which calls for simple tomato sauce. As to the filling and the garnishment, I have seen sausages, eggplants, mushrooms, chicken livers and even pancetta. As cheese, some use some provolone cheese in lieu of mozzarella cheese.

What I’m trying to say is twofold: firstly,  our recipe can be just a starting point for you to come up with your own family version of sartu’, being creative and using the ingredients that you and your loved ones like the most.

Secondly, if there is some of you, beloved readers, who comes from Naples (or whose family comes from there) and is willing to share their thoughts and family traditions about this rice masterpiece, I would love to hear from you!

And now, without further ado, let’s get a little technical! 😉

Rice Sartu'


1 pound, Arborio rice

For the tomato sauce:

3/4 of 1 cup, extravirgin olive oil
1/2 yellow onion, finely chopped (optional)
2 cans, San Marzano peeled tomatoes
3/4 pound, green peas

For the meatballs and tomato sauce: 

1 pound, ground beef
3 slices, white bread
3/4 Tbsp, whole milk
8 Tbsp, grated Parmigiano cheese
3 eggs
2 cups, vegetable oil
1/4 cup, extravirgin olive oil
1/4 yellow onion, finely chopped
1 can, San Marzano peeled tomatoes

For the filling and assembling:

10 mozzarella ciliegine
4 hard boiled eggs
8 Tbsp, grated Parmigiano cheese


Take the mozzarella ciliegine out of the water and put them in a colander until it’s time to use them for the filling so that they will lose their excess water.

Put the bread slices into the milk. If you don’t have milk, you can use some water instead.

In a non-stick large pot, pour the oil and, if you decide so, the onion (my mother doesn’t use it 🙂 ) and cook, on a very low heat, until the onion softens.

Place a food mill directly on top of a pot and process the tomatoes, add some salt (to taste) and let the sauce cook in the pot on medium heat. After about 15 minutes, add the peas. Keep cooking, stirring occasionally, until the water evaporates completely and the sauce thickens.

While the first sauce is cooking, put the ground meat into a bowl. Squeeze the bread with your hands and add it to the meat. Add the Parmigiano cheese, the eggs, some salt (to taste) and knead the meat mixture with your hands until you obtain a smooth and homogeneous mixture. With the help of your hands, make small meatballs. Their size should be that of half a walnut.

Pour the vegetable oil into a non-stick medium/large pot on medium heat and when the oil is hot, fry the meatballs. Put the fried meatballs in some paper towel so that the paper absorbs the excess oil.

Pour the olive oil into another non-stick pot, add the onion and cook, on a very low heat, until the onion softens. Always with the help of a food mill, process the tomatoes, put them into the pot, add some salt (to taste) and let the sauce cook on medium heat. After about 20 minutes, add the fried meatballs. Keep cooking, stirring occasionally, until the water evaporates completely and the sauce thickens.

Put a large pot of salted water on the stove to boil.  When the water is boiling, add the rice and cook until al dente, stirring occasionally. Drain the rice, add the peas, tomato sauce and 5/6 Tbsp of Parmigiano cheese and, with the help of a wooden spoon, toss to coat.

In a bundt cake pan, put some of the rice mixture up to half the height of the pan. Cut the mozzarella ciliegine in half and distribute them evenly on top of the rice mixture. Cut the hard boiled eggs into bits and add them on top of the rice and the ciliegine. With the help of a paddle, repeat the same process with some of the meatballs. Cover the ciliegine, the eggs and the meatballs with the rest of the rice. Finish up by adding the rest of the Parmigiano cheese as well as some tomato sauce with a few meatballs.

Preheat the oven at 350 F. Put the sartu’ in the oven for about 30 minutes. Let it cool off completely and turn the sartu’ over on a serving plate.

I usually put the rest of the tomato sauce and meatballs in the hole in the middle of the sartu’. Unfortunately, I did not have enough meatballs left to decorate the top of my sartu’ because Stefano was famished and ate lots of meatballs which were supposed to be used as garnishment. 😉 Hopefully, your equivalent of him is not going to be around when you are about to put the finishing touches on your dish! 😉 You can even use some slices of hard boiled eggs as final garnishment.

A little note as a final touch. My pan worked beautifully and it was very easy to turn my sartu’ over once it cooled off. I have read that, if you are not completely sure about your pan, you can grease it with some butter and cover it with breadcrumbs. I haven’t tried this method yet so I cannot vouch for it but my mom tells me that it works wonderfully. 🙂

Well, this was sure long, but hopefully worth it! 🙂 Please let me know if any of you decides to give it a shot and try it out!

May you all have a smashing, wonderful and delicious New Year! 🙂 🙂 🙂

Vertical Tasting of Marisa Cuomo's Fiorduva

Marisa Cuomo, Costa d'Amalfi Furore Bianco "Fiorduva" DOCDuring a recent trip to Milan, I participated in a pretty exciting (well, at least if you are into Italian wine!) event organized by the Milan chapter of the Italian Sommelier Association: a vertical tasting of six vintages of Fiorduva, the most awarded and acclaimed wine in the portfolio of coveted niche producer Marisa Cuomo.

About the Estate

Marisa Cuomo is a small winery controlling just 18 HA and producing about 109,000 bottles a year in an extreme and fascinating stretch of the Amalfi Coast in the Campania region in Southern Italy, near the towns of Furore and Ravello. Here the vines grow in narrow strips of land on the steep cliffs overlooking the Tirreno Sea, which make any kind of mechanical harvesting all but impossible. Commercially growing and harvesting vines here is an heroic challenge, with everything to be done exclusively by hand. Some of the older vines still grow horizontally instead of vertically, coming out of the stone walls that separate a strip from the one above it: this was an ancient local tradition that allowed land owners to have a vineyard and at the same time to grow vegetables in the narrow strips of land, shaded by the overhead vines. In those extreme conditions, every inch of land counts!

Marisa Cuomo, Vineyards in WinterThe team behind the winery is made up of Marisa, a strong woman who is in charge of the winemaking and bottling processes of their wines, Andrea, Marisa’s husband, who is the PR man of the winery and “Zio Luigi”, one of Marisa’s uncles who is in charge of maintaing the vineyards and harvesting the grapes.

About the Grapes

Fiorduva is Marisa Cuomo’s flagship white wine, a blend of roughly equal proportions of three almost extinct grape varieties indigenous to the Campania region called Fenile, Ginestra and Ripoli.

Marisa and Andrea in their wine cellar

All three are white-berried grape varieties that are indigenous to and highly localized in the Amalfi Coast area in Campania. Fenile is said to derive its name from the Italian word “fieno” (hay) due to its straw yellow color. Fenile’s DNA profile is unique. It is an early ripening variety with high sugar levels. Ginestra draws its name from the homonymous Italian word which means broom, because of its dominant aroma. It is a late ripening variety with high acidity levels and with aging the wines made from these grapes may develop kerosene-like aromas similar to those that may be found in certain Riesling. Ripoli is a mid-ripening variety which is genetically close to Falanghina Flegrea and presents high sugar levels and moderate acidity (information on the grape varieties taken from Wine Grapes, by Robinson-Harding-Vouillamoz, Allen Lane 2012).

It is noteworthy to mention that the average age of the vines devoted to the Fiorduva production is 80 years: you could certainly call them “old vines”! The appellation of Fiorduva is Costa di Amalfi DOC, subzone Furore. Among its many awards, Fiorduva has won the 5 clusters top rating in the ISA wine guide and the 3 glasses top rating in the Gambero Rosso wine guide.

Zio Luigi working in the vineyard

Our Detailed Review and Vertical Tasting

Now, let’s get down to the vertical tasting of Fiorduva: as I said, we have been offered the opportunity to taste six vintages, starting from the latest (2011) all the way back to 2006. I found Fiorduva (which I had never had before, despite being aware of all the praise it received) a very special and “seducing” wine, definitely worth investing in a bottle if you come across one. Incidentally, Fiorduva is available in the U.S. where it retails for about $50, certainly not an inexpensive buy.

Among the six vintages that I tasted, in my view by far the best, most intriguing one was 2006, the oldest in the range, which vouches for the good aging potential of Fiorduva for a white wine. The vintages 2007 to 2009 were also extremely good, with 2008 perhaps having a slight edge over the other two. Finally, 2010 was good, but would certainly benefit from at least one more year in the bottle, and 2011 was pleasant, but not entirely balanced yet, with acidity and minerality tending to overwhelm the smoothness of the wine: definitely too young to be enjoyed at its fullest.

Now, to make you understand a bit more what kind of wine to expect should you lay your hands on a bottle, below is my review of my personal favorite: Marisa Cuomo, Costa d’Amalfi Furore “Fiorduva” DOC 2006 ($50).

My review is based on a simplified version of the ISA wine tasting sheet (for more information, see my previous post that provides a detailed overview of it).

In the glass, the wine poured a luscious golden yellow in color, and it was thick when swirled, indicating a good structure.

On the nose, its bouquet was intense, fine and complex, with aromas of apricot, peach and banana coupled with minerals and hints of petroleum and nail polish (by the way, these last two descriptors are not to be intended as negative and do not signify any flaws in the wine, they just indicate certain peculiar aromas that can be found in the Fiorduva – hints of petroleum, for instance, can often be found in certain Rieslings).

In the mouth it was dry, with high ABV and smooth; acidic and tasty: definitely a balanced wine with a full body. There was also a good correspondence between the mouth flavors and the bouquet. It had a long finish, with the wine’s intriguing flavors lingering in your mouth for a long time. In terms of its life cycle, I would call 2006 mature, meaning that I think the wine is at its apex and would not benefit from any additional aging.

The Bottom Line

Overall, Fiorduva is an outstanding, intriguing wine which is the heroic expression of a harsh land, human tenacity and a sample of Italy’s treasure chest of indigenous grape varieties. Certainly worth a try if you come across a bottle.

Rating: Outstanding and definitely Recommended Outstanding – $$$

(Explanation of our Rating and Pricing Systems)

Pumpkin Soup – Recommended Wine Pairing

To adequately complement Francesca’s elegant pumpkin soup, I suggest you pick a medium-bodied white wine with enough acidity to compensate for the inherent sweetness of the pumpkin. Here are a few solid options to choose from, all of which I have selected (as usual) because they present a very good quality/price ratio.

To offer a little extra variety, I am going to recommend wines from two very different regions in Italy: Piemonte (in the Northwest) and Campania (in the South). The wines I am going to discuss below are all DOCG appellations, are all varietal and they all reflect the territories of their respective regions: those from Piemonte are all made out of Cortese grapes, while those from Campania are made out of either Greco or Fiano grapes.

Cortese is a white-berried grape variety that is indigenous to the Piemonte region. The appellation “Gavi DOCG” requires that wines be made out of 100% Cortese grapes grown in the area surrounding the town of Alessandria. Gavi wines are generally medium-bodies, fairly light dry white wines with good acidity.

Among the best Gavi wines available out there are Batasiolo‘s Gavi Graneé del Comune di Gavi DOCG (with scents of herbs, citrus, peach and Mirabelle plum) or Broglia‘s Gavi del Comune di Gavi “La Meirana” DOCG (with aromas of white flowers, apple, pear and citrus) or the nobler and more expensive old vine “brother” Gavi del Comune di Gavi “Bruno Broglia” DOCG (with scents of jasmine, herbs, pear, citrus and minerals) or La Scolca‘s Gavi dei Gavi DOCG (with aromas of almond, walnut and minerals). A special mention goes to a phenomenal Gavi made by Nicola Bergaglio: the Gavi del Comune di Gavi “Minaia” DOCG, with exquisite aromas of pear, gooseberry, white currant and minerals. Unfortunately, as of October 2012, the producer does not have a Web site: should you be interested in reaching out to them, just drop me an email.

Moving on to Campania, Greco and Fiano are both white-berried grape varieties that are used in two appellations of that region, namely “Greco di Tufo DOCG” and “Fiano di Avellino DOCG.” These both require that wine be made out of at least 85% respectively Greco and Fiano grapes grown in specific areas near the town of Avellino.

Fiano’s history can be traced back to the XIII century, based on evidence of a purchase order of Fiano wine for Emperor Frederick II. The grape origins are still debated, with some believing that it originated in Italy, where it is said to have been called vitis apiana by the Romans (literally, “bee grapevine”) because of the sweetness of the grapes which made them a favorite of bees, and others maintaining that it was instead brought to Italy by Greek migrants during the Greek colonization of Southern Italy (so-called “Magna Graecia”) in the VI century BC. Greco’s history goes even farther back than Fiano’s, with evidence of its cultivation in Campania being found in a mural painting in Pompei dating back to the I century BC, which refers to the wine obtained from that grape as “Greek wine.” This is because Greco is a grape that is said to have been imported into Italy from Thessaly (Greece) by the pre-Hellenic people of Pelasgians as far back as the second millennium BC. So, Fiano and Greco have both roots that go so deep in the documented history of Campania that they can be considered indigenous varieties to that region.

Notable Greco di Tufo wines include A Casa‘s Greco di Tufo “Bussi” DOCG (with scents of acacia blossoms, herbs, melon, pear, citrus and almond; noteworthy and commendable is the important investment made by the owner to achieve an excellent density of 5,000 vines/HA), Cantine I Favati‘s Greco di Tufo “Terrantica” DOCG (with flowery aromas of broom, mimosa, linden blossoms and walnut) or Mastroberardino‘s Greco di Tufo “Novaserra” DOCG (with scents of sage, apricot, peach, pear, apple, citrus and almond). A special mention goes out to the exceptional Pietracupa‘s Greco di Tufo DOCG (with exquisite aromas of fern, sage, nectarine, citrus, ginger and pepper): even in this case, unfortunately as of October 2012 the producer does not have a Web site: should you be interested in reaching out to them, just drop me an email. Note that all wines that we recommended above are entirely varietal, and therefore made out of 100% Greco grapes.

A few Fiano di Avellino wines that are worthy of mention are Le Masciare‘s Fiano di Avellino “Anbra” DOCG (with a bouquet of white flowers, herbs, melon, grapefruit and hazelnut), Cantine Antonio Caggiano‘s Fiano di Avellino “Bechar” DOCG (with aromas of wildflowers, hazelnut, pepper and chalk), Mastroberardino‘s Fiano di Avellino “Radici” DOCG (with scents of acacia blossoms, pear, pineapple, hazelnut, honey and minerals) or Feudi di San Gregorio‘s Fiano di Avellino “Pietracalda” DOCG (with aromas of wildflowers, apple, citrus, hazelnut, chestnut and chalk). Even in this case, note that all wines that we recommended above are entirely varietal, and therefore made out of 100% Fiano grapes.

As always, leave a comment and let me know your impressions if you have enjoyed any of these wines or if you wish to suggest another wine that could pair well with Francesca’s pumpkin soup!