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2018 Cacciagialli Mille
2018 Cacciagialli Mille
Region: Roccamonfina < Campania < Italy
Grapes: 70% Piedirosso, Aglianico 15% Pallagrello Nero 15%
Vineyard/Cellar Stats: Certified biodynamic farming; volcanic lime-clay soil; 10% whole cluster; fermented and aged in cement; bottled unfined/unfiltered with no added SO2; zero-zero; 13% ABV
Winemaker: Diana Basco
The husband and wife team at Cacciagialli, Diana and Mario, are diehard biodynamic farmers. With over 350 hectares of land (only 9 of which are vineyards), they tend everything from chestnuts, hazelnuts, olives, and, of course, grapes, according to the natural rhythms of nature -- which somehow amplifies the rich and ancient terroir of their volcanic lands, located in a small hamlet outside the town of Teano in the province of Caserta. The estate lies in the shadow of the inactive volcano Roccamonfina, the source of the complex volcanic terrain that is rich in minerals and, in particular, potassium, which shows up so distinctly in the wines.
Diana, an agronomist, grew up on this land, which has been in her family for generations. When she met passionate wine connoisseur Mario, they fell in love and started farming biodynamically (they're now fully certified). They also play with ancient techniques, like clay ovoid eggs, buried deep in the centuries-old winery, for fermentation, as well as skin contact for the whites. And the reds are lighter and fresher than most in the region. Like the Mille, a seductive zero-zero Piedirosso blend that is tart, earthy and soulful. Piedirosso, meaning “red feet” in Italian, is a local variety that gets its name because the stem is made up of three rust-colored branches, making the vine resemble a dove’s foot. It's a lighter, less tannic grape that tempers the robust Aglianico, for a soft, friendly blend rich in red fruit, flowers, sour plums, grassy herbs and flinty minerality. We love this wine with a slight chill, and pretty much any Italian fare.
Grapes: 70% Piedirosso, Aglianico 15% Pallagrello Nero 15%
Vineyard/Cellar Stats: Certified biodynamic farming; volcanic lime-clay soil; 10% whole cluster; fermented and aged in cement; bottled unfined/unfiltered with no added SO2; zero-zero; 13% ABV
Winemaker: Diana Basco
The husband and wife team at Cacciagialli, Diana and Mario, are diehard biodynamic farmers. With over 350 hectares of land (only 9 of which are vineyards), they tend everything from chestnuts, hazelnuts, olives, and, of course, grapes, according to the natural rhythms of nature -- which somehow amplifies the rich and ancient terroir of their volcanic lands, located in a small hamlet outside the town of Teano in the province of Caserta. The estate lies in the shadow of the inactive volcano Roccamonfina, the source of the complex volcanic terrain that is rich in minerals and, in particular, potassium, which shows up so distinctly in the wines.
Diana, an agronomist, grew up on this land, which has been in her family for generations. When she met passionate wine connoisseur Mario, they fell in love and started farming biodynamically (they're now fully certified). They also play with ancient techniques, like clay ovoid eggs, buried deep in the centuries-old winery, for fermentation, as well as skin contact for the whites. And the reds are lighter and fresher than most in the region. Like the Mille, a seductive zero-zero Piedirosso blend that is tart, earthy and soulful. Piedirosso, meaning “red feet” in Italian, is a local variety that gets its name because the stem is made up of three rust-colored branches, making the vine resemble a dove’s foot. It's a lighter, less tannic grape that tempers the robust Aglianico, for a soft, friendly blend rich in red fruit, flowers, sour plums, grassy herbs and flinty minerality. We love this wine with a slight chill, and pretty much any Italian fare.
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$25.00
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