Villa Diamante, Clos d'Haut Fiano di Avellino 2013

Villa Diamante Clos d’Haut Fiano di Avellino 2013 is a rare chance to experience mature Fiano from one of Campania’s most refined, low‑intervention producers. Sourced from high-altitude vineyards in Montefredane and farmed biodynamically, this wine captures both the tension and depth that have made Fiano di Avellino one of Italy’s great age-worthy whites. With over a decade in bottle, the 2013 vintage now shows its full complexity while retaining the vibrant backbone that defines this hillside terroir. The unique selling point here is fully biodynamic, naturally made Fiano from a top single site, patiently matured for 10+ years before release. Spontaneous fermentation and extended ageing on fine lees in stainless steel preserve the grape’s purity while allowing subtle oxidative and tertiary tones to emerge with time. Fiano di Avellino has been prized since antiquity for its ability to age, and Villa Diamante has become one of the benchmark estates proving just how noble and long-lived this variety can be in the volcanic hills of Campania.

Tasting Notes
In the glass, the 2013 Clos d’Haut shows a deep straw to light gold hue, with a gentle luminosity that reflects its age and concentration. The colour already hints at evolution, but the wine remains bright and inviting rather than tired. On the nose, it is immediately complex and layered: aromas of ripe and preserved lemon, mandarin zest and dried apricot weave together with beeswax, chamomile, toasted hazelnut and hints of fennel seed. Underneath lies a strong mineral core – think crushed chalk, wet stone and a faint, saline sea-breeze character. Subtle notes of honeycomb, lanolin and a whisper of smoke reveal the benefit of a decade of bottle age. The palate is medium to full-bodied with a silky, almost waxy texture that’s typical of serious Fiano. Flavours of mature citrus, yellow plum and baked pear are interlaced with roasted nuts, acacia, wild herbs and a marked, salty minerality. The acidity is still vivid and linear, giving the wine excellent drive and keeping the richness firmly in check. The finish is long, dry and chalky, leaving impressions of citrus oil, hazelnut skin and stone dust that linger for many seconds. While the 2013 is clearly in a beautiful drinking window now, it still has the structure and acidity to evolve a few more years in a good cellar. Expect further development of honeyed, nutty and smoky nuances over the next 3–5 years, even as the fresh fruit tones gradually move into more tertiary, savoury territory.

Production
Clos d’Haut comes from Villa Diamante’s high-lying parcels around Montefredane, one of the coolest and most revered subzones of the Fiano di Avellino DOCG. Here, vineyards sit on steep slopes with poor, rocky soils rich in limestone and volcanic material, which naturally limit yields and imbue the wines with their hallmark mineral edge and tension. The altitude and ventilated exposure extend the growing season, allowing slow, even ripening and excellent retention of acidity – a key to the wine’s longevity. The grapes are farmed biodynamically and with a clear natural-wine philosophy: no synthetic chemicals in the vineyard, careful hand-harvesting at optimal maturity, and rigorous selection of bunches. In the cellar, fermentation is carried out spontaneously with indigenous yeasts in stainless steel tanks, without added enzymes or aggressive interventions. The wine is then aged on its fine lees in stainless steel, with gentle bâtonnage where appropriate to build texture and complexity while avoiding oak influence. Sulphur is used sparingly, and the focus is on preserving the pure expression of Fiano, its terroir and the nuances brought by slow maturation.

Food & Serving
This mature Fiano is an outstanding partner for richly flavoured seafood and refined Mediterranean cuisine. Try it with grilled turbot, roasted monkfish, salt-baked sea bass or seared scallops with brown butter and hazelnuts to echo the wine’s nutty, saline complexity. It also shines alongside octopus, lobster, or shellfish risotto, as well as roasted free-range chicken, guinea fowl, veal in light cream sauces, or porcini and truffle dishes. Aged cheeses such as Pecorino, aged Caciocavallo or nutty Alpine styles are equally rewarding matches. Serve at 10–12 °C: cooler temperatures highlight the wine’s minerality and tension, while a gentle rise in the glass brings out its waxy texture and layered aromatics. Decanting for 30–45 minutes is recommended, especially if opened straight from a cold cellar, to allow reduction to blow off and the more subtle honeyed and nutty notes to fully emerge.

Producer
Villa Diamante is a small, artisan estate in Montefredane, right in the heart of the Fiano di Avellino DOCG, founded by the late Antoine Gaita and his wife Diamante in the 1990s. From the outset, the vision was clear: to craft some of Campania’s most precise, terroir-driven white wines through meticulous vineyard work, low yields and a minimal-intervention philosophy in the cellar. Over the years, Villa Diamante has earned a reputation as one of the reference producers for serious, age-worthy Fiano, with Clos d’Haut standing among the estate’s flagship bottlings. The winery’s commitment to biodynamic farming, spontaneous fermentations and stainless-steel élevage has helped define a distinctive, pure style that foregrounds mineral tension, texture and longevity, securing Villa Diamante a place among the most respected names in southern Italian white wine.

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