2012 Sarno 1860 Fiano di Avellino
A balanced, attractive Fiano with sliced limes, minerals and almonds. Full-bodied, fruity and delicious. A new producer for me. Try it. Drink now.
Robert Parker's Wine Advocate
The pretty 2012 Fiano di Avellino represents the single wine made by Tenuta Sarno 1860. This is a fresh and clean expression of the grape with bright notes of citrus, peach, pear, white flower and honey. Sur lie aging gives the wine good tension and density in the mouth. It wraps smoothly over the palate with layers of yellow fruit and crushed mineral. Mauro and Adele Sarno run the boutique Tenuta Sarno 1860 estate in Avellino. They make a single wine, a Fiano di Avellino, that sees fruit harvested from a high density vineyard planted 630 meters above sea level. The wine rests on the lees for six months. (ML)
Opening aromas include white flower, exotic fruit and flint. The juicy palate offers grapefruit and lime accented with aromatic herbs and mineral. The succulent finish closes on a note of white almond. (KO)
Bright golden yellow. Aromas of apple, orange peel, herbs and smoke. Big, rich, thick fiano but a little foursquare in its simple apple, herb and licorice flavors, though it develops more nuance with aeration. The powerful finish offers strong soil tones but could use more definition and lift. Yet another estate that is considered in ascendance in Italy. (ID)
Light-bodied and elegant, with citrusy acidity layered with subtle flavors of lemon meringue, smoky mineral, apricot and hints of fresh herb and nut. Offers a clean, crisp finish. (AN)
LA Times Wine of the Week: "Southern Italian wines are just beginning to get their due. It's been a long time coming. And the whites are less known than the sturdy reds. This Fiano di Avellino, a white from Tenuta Sarno in Campania (Naples is its capital) is a real stunner. I've always loved Fiano: This one is top of the class, with a deep minerality and complex flavors of quince, pears and almonds, it is brilliant with seafood. Have it with a grilled lobster or a thick swordfish steak, with Santa Barbara spot prawns or steamed shellfish.It's a great wine and should be saved for a special occasion. And if you have the time and the will, these whites will deepen with a year or two's aging." (Irene Virbila, August 4, 2014)