2018 Cacciagalli "Spheranera" Pallagrello Nero

100% Pallagrello Nero about 15yrs of age grown at 200m asl, growing in soils of about 70% volcanic tuff; 30% loamy-clay. Native yeast fermentation in wood aand 8 months élevage in terracotta amphorae. Low suplhur, clocking in at below 25mg/L. Certified biodynamic.

Cacciagalli is leading the way in this ancient volcanic land, and making some fascinating wines. It is another example of how Southern Italy has so many more gems for us all to discover. 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 these volcanic soils, and a cellar of thick-lipped amphorae. 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. 

It’s a family estate and everyone pitches in. Diana takes the lead as the farm’s agronomist, with a strong belief and practice in biodynamic viticulture, while her husband Mario watches over the amphorae. Mario says that Campania’s grapes are characterful, especially the reds, and take particularly well to amphora for his and Diana’s search for volcanic wines that are elegant and sincere. According to them, when fermentation and èlevage take place in wood, there’s often too much oxygen, and the fruit, while having great depth, becomes a bit too extroverted in character for what they’re trying to reflect from the terroir.  In the opposite direction, with stainless steel, the fruit can lack depth and be one-dimensional. Amphorae allow the fruit to be comes across as vigorous, but more in matte tones. Mario adds that their use of amphorae has “nothing to do with fashion / non ha nulla da fare con la moda.” He adds.