The estate was established in 1990 by Antonio Caggiano with the help of Professor Luigi Moio, who is one of the major experts on Aglianico. Antonio is also a professional and very talented photographer. Antonio used to have a building enterprise and he decided to build a cellar, in 1990, that was supposed to amaze. The cellar, which is hewn in rock and built underground, is really amazing and was completed in 1995. In the meantime vineyards from the finest crus were bought and plots of land were purchased and planted with selected clones of Aglianico. The new part of the cellar with very modern equipment was designed by Pino and Lorella, both architects and son and daughter of Antonio, and was completed in 2008. Pino, who has a real passion for wine, is now at the helm with the support of Antonio.
The estate could potentially produce one million bottles/year, but Antonio and Pino have chosen to keep production at 150,000-160,000 bottles/year. The total vineyard extension is 26 hectares, 23 hectares of Aglianico and 3 hectares of Fiano. The vineyards of Aglianico are all in Contrada Sala. The zone of Contrada Sala is airy, the altitude is 350-450 meters above sea level. The exposure is south-west. The great Aglianico grape finds ideal conditions here. The Fiano vineyards are in Lapio. Vineyards of Greco (located in Tufo) and vineyards of Falanghina (in the area of Benevento) are contracted. Disease and pest control is carried out following a programme of the Campania region for the respect of the environment and for the care of vines.
Appellation: Greco di Tufo DOCG.
Soil type: Clay-calcareous.
Exposure: South-west. Hilly area at 500 meters above sea level.
Average no. bottles/year: 18,000.
Vinification and ageing: pressing, fermentation in stainless steel vessels at a low temperature (14-16 degrees Celsius). The wine matures in stainless steel on its lees for approximately two months, followed by finishing in the bottle for one month.
Greco di Tufo 100%.
Brilliant straw yellow. Hints of peach and almond blossoms combine with exotic fruit aromas, reaching the nose in a pleasant and decisive way. Tasting is rich, full and particularly persistent.
Excellent with Margherita pizza, it also goes very well with all fish or white meat preparations. Try it, they say, with local scorpionfish baked with peppers.
ABV = 13.5%.