Francesca Fiasco is a small artisanal winery in Felitto within the Cilento National Park, Campania, Italy, rooted in family vineyards begun by Francesca’s grandfather in the 1960s and taken over by her in 2015.

The estate farms around six hectares of vines, focusing on sustainable, organic and low-intervention viticulture across indigenous and selected international varieties including Aglianico, Barbera, Sangiovese, Fiano and Cabernet Sauvignon.

Francesca’s wines are crafted in small batches, reflecting both respect for tradition and a personal, hands-on approach. Other wines in her portfolio include single-varietal Aglianico bottlings like Mèrcori and Principe Diphesa and the white Lapazio from Fiano and related varieties.

Campania, located in southern Italy along the Tyrrhenian coast, is a region rich in history, volcanic soils, and native grape varieties. Its winemaking heritage dates back to ancient Greek and Roman times, and today it is renowned for producing distinctive, characterful wines from both white and red indigenous grapes.

The region benefits from a Mediterranean climate with hot, dry summers and mild, wet winters. Coastal breezes help to moderate temperatures, while the presence of volcanic soils—particularly around Mount Vesuvius—adds complexity and minerality to the wines. Inland, higher elevations provide cooler growing conditions, ideal for preserving acidity and aromatic finesse.

Campania’s key wine-producing areas include Avellino, Benevento, and the slopes of Mount Vesuvius. Notable DOCGs such as Fiano di Avellino, Greco di Tufo, and Taurasi are recognised for their quality and ageing potential.

Prominent white grapes include Fiano, known for its floral and hazelnut notes; Greco, offering citrus and mineral tones; and Falanghina, with crisp acidity and orchard fruit character. Among reds, Aglianico is the standout variety, producing powerful, age-worthy wines—most famously in Taurasi, often referred to as the “Barolo of the South.”

Aglianico is an ancient black grape variety believed to have been introduced to southern Italy by the Greeks over 2,000 years ago. Today, it is most famously associated with the regions of Campania and Basilicata, where it produces some of Italy’s most age-worthy red wines, notably Taurasi and Aglianico del Vulture. The variety thrives in warm, dry climates with volcanic or calcareous soils, ripening late in the season—often well into October—requiring ample sunlight to fully develop its complex flavours and tannins.

Viticulturally, Aglianico is vigorous but sensitive to excessive humidity, which can encourage disease pressure. Its thick skins and naturally high acidity give it remarkable structure, enabling wines to age for decades. Outside Italy, it is planted in small but growing quantities in Australia, the United States (notably California and Texas), and parts of South America.

In style, Aglianico is often compared to Nebbiolo for its firm tannins and aromatic depth. Youthful examples can be intense and grippy, with flavours of sour cherry, blackberry, plum, and notes of leather, tobacco, and spice. With age, the wines develop earthy, savoury complexity, hints of dried flowers, and softer, integrated tannins. Whether crafted as bold, cellar-worthy reds or fresher, early-drinking styles, Aglianico consistently delivers depth, intensity, and a strong sense of place.

Barbera is one of Italy’s most important and widely planted red grape varieties, originating in the Piedmont region where it has been cultivated for centuries. Historical records from the Monferrato area mention Barbera as early as the 13th century, and it remains strongly associated with appellations such as Barbera d’Asti and Barbera d’Alba.

In the vineyard, Barbera is vigorous and high-yielding, with good disease resistance and a relatively late ripening period. It thrives on a range of soil types but performs particularly well on limestone and clay-rich sites, where yields are controlled to promote concentration and balance. One of its most distinctive attributes is its naturally high acidity, which contributes freshness and structure even in warmer vintages.

While Piedmont is its traditional home, Barbera is also planted in regions such as Emilia-Romagna, Lombardy and Puglia, and has found success further afield in California, Argentina and Australia.

Barbera is typically made in a fruit-forward, approachable style, with medium body, low tannin and flavours of red cherry, plum and raspberry. In barrel-aged examples, it can develop deeper notes of spice, vanilla and dark berry fruit. The high acidity and vibrant fruit profile make Barbera a versatile and food-friendly wine, capable of both immediate appeal and moderate ageing.

Cabernet Sauvignon is one of the world’s most widely planted and celebrated red grape varieties, known for its deep colour, firm tannins, and remarkable ageing potential. Originating in Bordeaux, France, as a natural cross between Cabernet Franc and Sauvignon Blanc, it has become a global benchmark for structured, full-bodied red wines.

Viticulturally, Cabernet Sauvignon is a hardy, late-ripening grape that thrives in warm, sunny climates. It produces small, thick-skinned berries, contributing to its bold tannic structure and deep colour. The vine is relatively resistant to disease and adapts well to diverse soils, making it suitable for a wide range of terroirs.

Today, Cabernet Sauvignon is planted extensively across the world—from its French homeland in Bordeaux’s Left Bank, to California’s Napa Valley, Chile’s Maipo Valley, Australia’s Coonawarra, and South Africa’s Stellenbosch. It often forms the backbone of blends, particularly in Bordeaux-style wines, but also shines as a varietal expression.

Flavour profiles typically include blackcurrant (cassis), blackberry, mint, cedar, and tobacco, often developing notes of leather, earth, and spice with age. Styles range from fruit-forward and plush in warmer climates to structured and herbal in cooler ones. Cabernet Sauvignon’s power, elegance, and longevity make it a cornerstone of fine red winemaking worldwide.

Aglianico is an ancient black grape variety believed to have been introduced to southern Italy by the Greeks over 2,000 years ago. Today, it is most famously associated with the regions of Campania and Basilicata, where it produces some of Italy’s most age-worthy red wines, notably Taurasi and Aglianico del Vulture. The variety thrives in warm, dry climates with volcanic or calcareous soils, ripening late in the season—often well into October—requiring ample sunlight to fully develop its complex flavours and tannins.

Viticulturally, Aglianico is vigorous but sensitive to excessive humidity, which can encourage disease pressure. Its thick skins and naturally high acidity give it remarkable structure, enabling wines to age for decades. Outside Italy, it is planted in small but growing quantities in Australia, the United States (notably California and Texas), and parts of South America.

In style, Aglianico is often compared to Nebbiolo for its firm tannins and aromatic depth. Youthful examples can be intense and grippy, with flavours of sour cherry, blackberry, plum, and notes of leather, tobacco, and spice. With age, the wines develop earthy, savoury complexity, hints of dried flowers, and softer, integrated tannins. Whether crafted as bold, cellar-worthy reds or fresher, early-drinking styles, Aglianico consistently delivers depth, intensity, and a strong sense of place.

Barbera is one of Italy’s most important and widely planted red grape varieties, originating in the Piedmont region where it has been cultivated for centuries. Historical records from the Monferrato area mention Barbera as early as the 13th century, and it remains strongly associated with appellations such as Barbera d’Asti and Barbera d’Alba.

In the vineyard, Barbera is vigorous and high-yielding, with good disease resistance and a relatively late ripening period. It thrives on a range of soil types but performs particularly well on limestone and clay-rich sites, where yields are controlled to promote concentration and balance. One of its most distinctive attributes is its naturally high acidity, which contributes freshness and structure even in warmer vintages.

While Piedmont is its traditional home, Barbera is also planted in regions such as Emilia-Romagna, Lombardy and Puglia, and has found success further afield in California, Argentina and Australia.

Barbera is typically made in a fruit-forward, approachable style, with medium body, low tannin and flavours of red cherry, plum and raspberry. In barrel-aged examples, it can develop deeper notes of spice, vanilla and dark berry fruit. The high acidity and vibrant fruit profile make Barbera a versatile and food-friendly wine, capable of both immediate appeal and moderate ageing.

Cabernet Sauvignon is one of the world’s most widely planted and celebrated red grape varieties, known for its deep colour, firm tannins, and remarkable ageing potential. Originating in Bordeaux, France, as a natural cross between Cabernet Franc and Sauvignon Blanc, it has become a global benchmark for structured, full-bodied red wines.

Viticulturally, Cabernet Sauvignon is a hardy, late-ripening grape that thrives in warm, sunny climates. It produces small, thick-skinned berries, contributing to its bold tannic structure and deep colour. The vine is relatively resistant to disease and adapts well to diverse soils, making it suitable for a wide range of terroirs.

Today, Cabernet Sauvignon is planted extensively across the world—from its French homeland in Bordeaux’s Left Bank, to California’s Napa Valley, Chile’s Maipo Valley, Australia’s Coonawarra, and South Africa’s Stellenbosch. It often forms the backbone of blends, particularly in Bordeaux-style wines, but also shines as a varietal expression.

Flavour profiles typically include blackcurrant (cassis), blackberry, mint, cedar, and tobacco, often developing notes of leather, earth, and spice with age. Styles range from fruit-forward and plush in warmer climates to structured and herbal in cooler ones. Cabernet Sauvignon’s power, elegance, and longevity make it a cornerstone of fine red winemaking worldwide.

Aglianico is an ancient black grape variety believed to have been introduced to southern Italy by the Greeks over 2,000 years ago. Today, it is most famously associated with the regions of Campania and Basilicata, where it produces some of Italy’s most age-worthy red wines, notably Taurasi and Aglianico del Vulture. The variety thrives in warm, dry climates with volcanic or calcareous soils, ripening late in the season—often well into October—requiring ample sunlight to fully develop its complex flavours and tannins.

Viticulturally, Aglianico is vigorous but sensitive to excessive humidity, which can encourage disease pressure. Its thick skins and naturally high acidity give it remarkable structure, enabling wines to age for decades. Outside Italy, it is planted in small but growing quantities in Australia, the United States (notably California and Texas), and parts of South America.

In style, Aglianico is often compared to Nebbiolo for its firm tannins and aromatic depth. Youthful examples can be intense and grippy, with flavours of sour cherry, blackberry, plum, and notes of leather, tobacco, and spice. With age, the wines develop earthy, savoury complexity, hints of dried flowers, and softer, integrated tannins. Whether crafted as bold, cellar-worthy reds or fresher, early-drinking styles, Aglianico consistently delivers depth, intensity, and a strong sense of place.

Barbera is one of Italy’s most important and widely planted red grape varieties, originating in the Piedmont region where it has been cultivated for centuries. Historical records from the Monferrato area mention Barbera as early as the 13th century, and it remains strongly associated with appellations such as Barbera d’Asti and Barbera d’Alba.

In the vineyard, Barbera is vigorous and high-yielding, with good disease resistance and a relatively late ripening period. It thrives on a range of soil types but performs particularly well on limestone and clay-rich sites, where yields are controlled to promote concentration and balance. One of its most distinctive attributes is its naturally high acidity, which contributes freshness and structure even in warmer vintages.

While Piedmont is its traditional home, Barbera is also planted in regions such as Emilia-Romagna, Lombardy and Puglia, and has found success further afield in California, Argentina and Australia.

Barbera is typically made in a fruit-forward, approachable style, with medium body, low tannin and flavours of red cherry, plum and raspberry. In barrel-aged examples, it can develop deeper notes of spice, vanilla and dark berry fruit. The high acidity and vibrant fruit profile make Barbera a versatile and food-friendly wine, capable of both immediate appeal and moderate ageing.

Cabernet Sauvignon is one of the world’s most widely planted and celebrated red grape varieties, known for its deep colour, firm tannins, and remarkable ageing potential. Originating in Bordeaux, France, as a natural cross between Cabernet Franc and Sauvignon Blanc, it has become a global benchmark for structured, full-bodied red wines.

Viticulturally, Cabernet Sauvignon is a hardy, late-ripening grape that thrives in warm, sunny climates. It produces small, thick-skinned berries, contributing to its bold tannic structure and deep colour. The vine is relatively resistant to disease and adapts well to diverse soils, making it suitable for a wide range of terroirs.

Today, Cabernet Sauvignon is planted extensively across the world—from its French homeland in Bordeaux’s Left Bank, to California’s Napa Valley, Chile’s Maipo Valley, Australia’s Coonawarra, and South Africa’s Stellenbosch. It often forms the backbone of blends, particularly in Bordeaux-style wines, but also shines as a varietal expression.

Flavour profiles typically include blackcurrant (cassis), blackberry, mint, cedar, and tobacco, often developing notes of leather, earth, and spice with age. Styles range from fruit-forward and plush in warmer climates to structured and herbal in cooler ones. Cabernet Sauvignon’s power, elegance, and longevity make it a cornerstone of fine red winemaking worldwide.