Feudi di San Gregorio Fiano di Avellino DOCG 2023

Feudi di San Gregorio Fiano di Avellino DOCG is a refined expression of one of southern Italy’s noblest white grape varieties. Produced in Sorbo Serpico, in the province of Avellino, this wine reflects both the pedigree of Fiano and the volcanic soils of Campania’s hillside vineyards.

Bright straw yellow with greenish reflections, the bouquet is finely layered and elegant, with white flowers, hazelnut, delicate honey notes and citrus fruit unfolding gracefully. On the palate, it is structured and lively, combining fine minerality, juicy fruit and a subtle creaminess.

The volcanic origin of the Avellino hills comes through in the wine’s clear texture and long, slightly almondy finish. An expressive, well-balanced Fiano that pairs beautifully with antipasti, seafood and a wide range of Mediterranean dishes.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Textured, Mineral-driven, Elegant
Grape Varietal: Fiano
Tastes Like: Comparable to a premium Chardonnay or Pinot Gris, with pear, citrus blossom, hazelnut, and a saline finish
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Fiano di Avellino DOCG
Region: Campania, Italy
Terroir: Volcanic and clay-limestone soils at altitude
Aging: Stainless steel to preserve freshness and varietal purity
Serving Temperature: 10–12℃ – Lightly chilled

Feudi di San Gregorio is one of Southern Italy’s most influential and respected wineries, credited with elevating Campania’s native grape varieties onto the global stage. Founded in 1986, the estate is renowned for its meticulous vineyard management and modern winemaking philosophy, combined with deep respect for tradition. Their Fiano di Avellino is a benchmark expression of the region—showcasing purity, elegance, and the unique volcanic character of Irpinia’s high-altitude vineyards.

Pasta: Pairs beautifully with seafood linguine, lemon butter pasta, or pasta with clams
Seafood: Ideal with grilled prawns, seared scallops, or baked snapper
Poultry: Complements roast chicken with herbs or turkey with citrus dressing
Vegetarian: Works well with zucchini flowers, burrata with olive oil, or asparagus risotto

Burrata: Soft and creamy, enhances the wine’s texture and freshness
Fresh Goat Cheese: Bright and tangy, mirrors the wine’s acidity
Pecorino Fresco: Lightly salty, complements the mineral backbone
Taleggio: Mild and washed-rind, balances the wine’s aromatic depth

Pasta alle Noci (Pasta with Walnut Sauce)

Ingredients:

• 400g tagliatelle or trofie pasta
• 150g walnuts
• 1 garlic clove
• 60g Parmigiano Reggiano, grated
• 80ml extra virgin olive oil
• 50ml milk or cream
• Salt and white pepper

Instructions:

1. Cook the pasta in well-salted boiling water until al dente.
2. Blanch the walnuts briefly in boiling water, then drain and remove the skins if possible.
3. Blend the walnuts with the garlic, olive oil and milk or cream until smooth and creamy.
4. Drain the pasta, reserving a little cooking water, then toss with the walnut sauce and Parmigiano.
5. Loosen with a splash of pasta water if needed, season lightly with salt and white pepper, and serve immediately.

The nutty richness of the walnut sauce mirrors Fiano’s hazelnut and almond notes, while the wine’s acidity and minerality keep the dish beautifully balanced and refined.