Villa Raiano Fiano di Avellino DOCG 2024

Villa Raiano Fiano di Avellino DOCG is a distinctive and aromatic white wine from Campania, Italy. This Fiano offers aromas of pear, white flowers, and a hint of honey, with a balanced acidity and long finish.

*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: Medium-bodied, Fresh
Grape Varietal: Fiano
Tastes Like: Comparable to a textured Adelaide Hills Chardonnay (unoaked or lightly oaked), with flavours of pear and citrus, subtle white florals, a touch of honey, and a long, balanced finish.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Fiano di Avellino DOCG
Region: Campania, Italy
Terroir: Volcanic and clay soils
Aging: Stainless steel to retain freshness
Serving Temperature: 10-12℃ – Serve slightly chilled to highlight aromatics

Villa Raiano is a family-run winery in Campania, known for producing wines that showcase the unique characteristics of the region. Their Fiano di Avellino is an aromatic expression of this native grape.

Food Pairings:
Seafood: Complements grilled fish, clams, and shrimp.
Poultry: Pairs well with lemon herb chicken.
Vegetarian: Ideal with creamy pasta, risotto, or roasted vegetables.

Brie: Creamy, balances the wine's acidity.
Goat Cheese: Fresh and tangy, enhances aromatics.
Pecorino: Salty, complements the honeyed notes.
Provolone: Adds depth to the fruit character.

Coniglio all’Ischitana (Rabbit with Tomato, Garlic & Herbs)

Ingredients:

• 1 rabbit, jointed
• 3 tbsp extra virgin olive oil
• 3 garlic cloves, lightly crushed
• 400g cherry tomatoes, halved
• 100ml dry white wine
• 1 tsp dried oregano
• Fresh parsley, chopped
• Salt and cracked black pepper

Instructions:

1. Heat the olive oil in a wide pan and brown the rabbit pieces gently until lightly golden.
2. Add the garlic and cook briefly until fragrant.
3. Pour in the white wine and allow it to reduce slightly.
4. Add the tomatoes and oregano, season with salt and pepper, then cover and simmer gently for 35–40 minutes until the meat is tender.
5. Finish with chopped parsley and serve with roasted potatoes or crusty bread.

The delicate sweetness of the rabbit and tomatoes echoes Fiano’s pear and honeyed notes, while the wine’s acidity and mineral backbone keep the dish lifted and balanced.