Posted By Joel on August 10, 2011

Rocca del Principe Fiano di Avellino 2006

A beautiful expression of Time:
Early morning light slowly fills space between leaves of Fujian Tea bonsai.

Another:
Wonderfully evolved Rocca del Principe Fiano di Avellino 2006.

Somewhere in the province of Avellino in Italy’s Campania region there is a town called Lapio where 5 very special hectares of vineyard offer the Fiano vines of Rocca del Principe an apparently ideal terroir.

Husband and wife producer team of Aurelia Fabrizio and Ercole Zarrella released a first vintage only a few years back in 2004 and have already arrested the attention of many, including Gambero Rosso, which has taken notice of multiple vintages of this lovely wine produced from Campania’s indigenous Fiano varietal.

Rocca del Principe vineyards are of varying exposure at approximately 600 meters altitude. With differing soil/s – clay, generally, with changing degrees of richness, sand, rock sediment – each vineyard surely tends toward a unique character. The estate’s guiding production philosophy of low yield / minimal intervention eschews both chemical pesticides and synthetics fertilizers.

Tasting Notes / Impressions:

I nearly swooned at the complex aromatics rising up from this 5 year old Fiano: apricot, fig, hints of pear liqueur, candied ginger and minerals transfer to a rich, full palate that conveys both power and refinement. Minerality and acidity introduce delicious tension and contrast on the palate, leading to a long, flavorful finish marked with subtle hazelnut.

Food Pairing Suggestions:

You will not be disappointed pairing Fiano di Avellino with fish or seafood as it is ideal with either: but, this is familiar territory, so I will make only one suggestion in that category -consider crabcakes with remoulade sauce. Let’s work up a few more unusual ideas: goat cheese and black olive bruschetta; penne with grilled tomato and zucchini; for a Middle East experience, serve this wine with a plate of hummus, baba ghanoush (smokey eggplant dip), black olives and pita; perhaps an appetizer or first course of dolmades (stuffed grape leaves) accompanied by cubes of feta cheese marinated in oregano, red pepper flakes and olive oil.

Related posts:

Fiano di Avellino: Changing Gears
Feudi di San Gregorio Fiano di Avellino

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Categories: $ (Under $25), Campania, Uncategorized, Wine
Tags: Fiano