About
The vineyard spans over 20 hectares, all organically farmed and divided among various vineyard sites that benefit from volcanic soils and diverse microclimates. Their approach emphasizes sustainability and respect for tradition, incorporating modern techniques to enhance the natural characteristics of the grapes. Villa Raiano’s cellar combines gravity-fed winemaking processes and meticulous vinification practices to produce wines that reflect the unique terroir of Campania, marked by elegance and complexity.
2023 Fiano di Avellino DOCG
White wine produced only with Fiano grapes. The bunches are harvested manually and transported to the cellar in small boxes to avoid crushing the berries. Grapes are subjected to a soft pressing of whole bunches to obtain the flower must. The vinification and aging on the fine lees takes place entirely in steel vats.
Type: white wine
Appellation: Fiano di Avellino docg
Grape variety: Fiano 100%
First vintage: 1996
Origin of the grapes: from vineyards located in the territory of municipalities of Candida, Lapio, San Michele di Serino and Montefredane, all in the province of Avellino.
Altitude: 450m asl for the vineyards of Candida, 350m asl for the voneyards of Montefredane, 450m asl for the vineyards of Lapio and 480m asl for the vineyards of San Michele di Serino.
Training system: guyot
Type of plant: 4500 vines/ha
Grape yield: 80 q/ha
Soil characteristics: calcareous clay, marl-clay, slime and sandy.
Harvest: between the last week of September and the first week of October
Vinification: static settling of the must after soft pressing of the whole bunches; inoculation with selected yeasts on the clear mass, fermentation and aging in steel.
Fermentation: in stainless steel tanks at 16°C
Bottling: second week of February following the harvest.
Colour: straw yellow with greenish highlights.
Nose: austere and gentle. Scents of mint, sage and white peach; hints of white chocolate and citrus fruits; a marked mineral component gradually appears in the wine.
Palate: the palate is fine, not too voluminous but full and satisfying A nice acidity enhances its freshness. Very sapid finish with the return of dense floral and mentholated notes.
Recommended pairings: perfect with fried blue fish and simple fresh appetizers.
Dishes to match: fish in a salt croust; fish soup; pasta with tuna sauce; anchovy omelette; poached octopus; spaghetti with red mullet sauce.
2023 Greco di Tufo DOCG
White wine produced only with Greco grapes. Bunches are harvested manually and transported to the cellar in small boxes to avoid crushing the berries. Grapes are subjected to a soft pressing of whole bunches to obtain the flower must. The vinification and aging on the fine lees takes place entirely in steel vats.
Type: white wine
Appellation: Greco di Tufo docg
Grape variety: Greco 100%
First vintage: 1996
Origin of the grapes: from vineyards located in the municipalities of Montefusco, Chianche and Altavilla Irpina, all in the province of Avellino.
Altitude: 500m asl for the vineyards in Montefusco and 550m asl for the vineyards in Chianche and Altavilla Irpina.
Training system: guyot
Planting density: 4500 vines/ha
Grape yield: 80 q/ha
Soil characteristics: calcareous clay, marl-clay, slime and sandy.
Harvest: between the last week of September and the first week of October.
Vinification: static settling of the must after soft pressing of the whole bunches; inoculation with selected yeasts on the clear mass, fermentation and aging in steel.
Fermentation: in stainless steel tanks at 16°C
Bottling: second week of February following the harvest.
Colour: intense and compact straw yellow.
Nose: typical of altitude wines, green apple, jasmine, cedar and wild honey scents. A well-integrated mineral and mentholated note in the background. The young wine has primary aromas which after 5/10 years evolve into fascinating puffs of hydrocarbons.
Palate: full and fresh mouth. The finish is long and persistent with very evident sapidity.
Recommended pairings: perfect for risotto and white meats. Great for fish or smoked meats. Good match even with blue cheese after a few years of aging.
Dishes to match: lentil and prawn soup; baked turbot with potatoes; fish soup, artichoke risotto; seared tuna; fried octopus; cod “alla pertecaregna”.
2019 Fiano di Avellino Allimata
Alimata is the name of the district of the municipality of Montefredane in the province of Avellino which you arrive to going up towards the town on the slope of the hill facing east. Here, at 350 meters above sea level there is our two-hectare vineyard where we grow the grapes used for this wine. Soils are composed of very tenacious clays on a marl basis. Vinification is simple but developed over a long time: it takes place in steel vats where it ages on the fine lees for twelve months and a further twelve months of refinement in bottle. All this to express the elegance that distinguishes the Fianos of this area.
Type: white wine
Appellation: Fiano di Avellino docg
Grape variety: Fiano 100%
First vintage: 2009
Origin of the grapes: from a vineyard located in the territory of municipality of Montefredane in the province of Avellino.
Altitude: 350 m asl
Training system: guyot
Planting density: 4000 vines/ha
Grape yield: 60 q/ha
Soil characteristics: marly clayey, very compact on the surface with a good presence of skeleton.
Harvest: first week of October.
Vinification: static settling of the must after soft pressing of the whole bunches; inoculation with selected yeasts on the clear mass, fermentation in steel. Stop for 12 months on the fine lees and aging in bottle for other 12 months.
Fermentation: in stainless steel tanks at 16°C
Bottling: October of the year following the harvest.
Color: beautiful bright yellow with soft green highlights.
Nose: a wine with a surprisingly fine and elegant nose played entirely on subtle but persistent notes of freshly mown grass, nettle, green apple, juniper berries. A strong mineral impact of chalk and wet stones in the background makes this wine complex and persistent.
Palate: elegant and rich at the same time. Very dynamic and balanced between soft alcoholic sensations and a vibrant acidity. Long aromatic persistence.
Recommended pairings: perfect with raw and/or smoked fish carpaccio and oysters.
Dishes to match: saffron prawns, sea bass carpaccio, pasta with “new” oil and local vegetables, grilled prawns, spaghetti with sea urchins, hazelnut crusted red mullet, smoked swordfish carbonara.
2023 Orano Campania Rosato
Rosé wine produced by direct pressing of whole bunches, in order to obtain the delicate pink colour that distinguishes it. It ferments and ages in steel vats for at least 4 months before bottling which takes place in the spring following the harvest.
Type: rose wine
Appelation: Campania igt
Grape variety: Aglianico 100%
First vintage: 2005
Origin of the grapes: from a vineyard located in the territory of municipality of Castelfranci in province of Avellino.
Altitude: 550m asl
Training system: guyot
Type of plant: 4500 vines/ha
Grape yield: 80 q/ha
Soil characteristics: clayey-marly, clay loam, clay and muddy.
Harvest: last week of October
Vinification: static decantation of the must after destemming and soft pressing; inoculation with selected yeasts on the clear mass, fermentation and aging in steel.
Fermentation: in stainless steel tanks at 16-18°C
Bottling: second week of February following the harvest.
Color: intense pink with light strawberry-colored veins.
Nose: hints of red berry fruit such as wild strawberries, pomegranate and raspberry; floral and tropical aromas in the background alongside the clear fermentative and primary sensations
Palate: in the style of rosés, fresh, non-alcoholic, flowing but in balance between softness deriving from careful vinification and the right amount of time on the skins and acidity.
Recommended pairings: perfect as an aperitif and with raw fish
Dishes to match: seafood fries; pasta with fish roe; fried artichokes; white fish carpaccio; pasta with sea urchins; pork salami; sweet & sour pumpkin.
2021 Campania Aglianico
Red wine produced only with Aglianico grapes.
Bunches are harvested manually and transported to the cellar in small boxes to avoid crushing the berries. After fermentation, 50% of the wine is aged in wooden barrels for 6 months and the remaining 50% is aged in steel.
Type: red wine
Appelation: Campania igt
Grape variety: Aglianico 100%
First vintage: 2009
Origin of the grapes: from vineyards located in the territory of municipalities of Castelfranci, Venticano and Bonito, alla in the province of Avellino.
Altitude: 550m asl for the vineyards in Castelfranci, 300m asl for the vineyards of Venticano and 400m asl for the vineyards of Bonito.
Training system: guyot, spurred cordon, typical "pergola avellinese".
Planting density: 2500 vines/ha for the “pergola avellinese” and 4500 vines/ha for guyot and spurred cordon.
Grape yield: 80 q/ha
Soil characteristics: marly-clay, clay loam, clay and muddy.
Harvest: last week of October.
Vinification: in steel with daily remontage and maceration on the skins for about a week.
Aging: after racking, 50% of the wine passes into second and third passage French oak barrels for about 6 months while the remaining 50% remains in steel in contact with the fine lees for the same period.
Fermentation: in stainless steel tanks at 25-27°C
Bottling: first week of July of the year following the harvest.
Color: ruby red with clear purple highlights.
Nose: explosive aromas of cocoa, tobacco and fresh fruit; mulberry, plums and slightly mentholated balsamic notes on the finish.
Palate: well-ripe tannins without astringency blend with a fresh alcoholic structure and solid sapidity.
Recommended pairings: perfect for barbecues and grilled meat of all kinds.
Dishes to match: pasta with tuna sauce; fresh pasta with mushrooms; cut of meat; grilled fennel sausage; anelletti with meat sauce and fresh ricotta; eggplant rolls.
2019 Costa Baiano Campi Taurasini Irpinia
The Aglianico grapes used to produce this wine come from the side part of our 9 hectares of vineyards, a single body in the shape of an amphitheater, located in the municipality of Castelfranci, in the province of Avellino, at 550 meters above sea level. The grapes, once destemmed, macerate for ten days in steel vats and then refine in cement tanks and terracotta amphorae.
Type: red wine
Appelation: Irpinia Campi Taurasini doc
Grape variety: Aglianico 100%
First vintage: 2012
Origin of the grapes: from a vineyard located in territory of municipality of Castelfranci in the province of Avellino.
Altitude: 550 m asl
Training system: guyot
Planting density: 4500 vines/ha
Grape yield: 70 q/ha
Soil characteristics: calcareous clay on a yellow marl base with good organic substance.
Harvest: last week of October.
Vinification: in steel with punching down and daily remontage; maceration on the skins for 10 days.
Aging: 50% in concrete and 50% in terracotta amphorae for at least 12 months.
Fermentation: in stainless steel tanks at 26-28°C
Bottling: October of the year following the harvest.
Color: brilliant ruby red with violet highlights.
Nose: its elegance includes notes of red fruits such as blueberry and currant; liquorice scelts with spicy and peppery balsamic notes.
Palate: this wine is characterized by a savory and fresh taste with a very decisive and varietal tannic texture.
Recommended pairings: ideal on savory sauces and grilled meats.
Dishes to match: candele with Neapolitan ragout.
(Image: Villa Raiano | www.villaraiano.com)