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In a sleepy corner of northern Campania, secular chestnut trees and vines intersperse the flanks of the dormant volcano of Roccamonfina. Cacciagalli’s essence is vines grown on volcanic soils, and a cellar of thick-lipped amphorae sweating the fragrance of Campania’s native grapes.
Since the 17th century, Diana Iannancone’s family have been the caretakers of this ancient masseria (farmstead). Today, they tend a total of 35 hectares, 10 of which are vineyards, and the rest a mix of agriculture, including heirloom chickpeas (Cece di Teano), and local hazelnut trees.
Mille’ is a reference to the revolutionary Garibaldi and his 1000 “soldiers,” which he gathered along the road from Ligura to the south. Garibaldi wanted a republic but he wanted more Italy’s unification and so, a few meters from I Cacciagalli, Garibaldi handed the power to - unified - Italy’s first king, Vittorio Emanuele II, where Garibaldi famously said: Obbedisco! What a tribute to all those rag-tag group of Mille / 1000! Muted blackberries here, the tobacco, the grip and release of bitter bass notes with a thrush of low alcohol freshness. This wine will make you say Grazie mille.
REGION: Campania GROWING AREA: Roccamonfina
VINEYARD: 2 Ha in Località Cacciagalli.
ALTITUDE: 200 m / 656 ft
SOILS: 70% volcanic tuff; 30% loamy-clay
VARIETIES: 50 % Pallagrello Nero 25% Piedirosso and 25% Aglianico
HARVEST DATE: First week of October
YEASTS: Native FERMENTATION
ÉLEVAGE: Spontaneous fermentation and maceration on the skins with a 10% of whole clusters, in 25 Hl unlined cement tanks. Élevage in cement for a minimum of 6 months. Aglianico are Piedirosso are harvested and vinified together, while Pallagrello Nerois vinified separately, and then blended together.
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