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I vini di I Cacciagalli | Uglygrapes

I Cacciagalli

Ruby red. Earth, macerated leaves, sand, black fruits. Acidic, tannic, defined.

Sphaeranera is made from Pallagrello Nero grapes grown according to organic and biodynamic agriculture on the soil of an extinct volcano in Roccamonfina. Grapes harvested in October undergo spontaneous alcoholic fermentations and long macerations on the skins in terracotta amphorae where aging takes place without the wine being filtered or clarified.

Sphaeranera is made from Pallagrello Nero grapes grown according to organic and biodynamic farming on the soil of an extinct volcano in Roccamonfina.

<label>Soil:</label>Volcanic, loose, sandy and calcareous with good presence of organic matter
<label>Average vineyard age:</label>15 years
<label>Estensione del vigneto:</label>0.8 ha
<label>Vine training:</label>espalier, guyot
<label>Vine density:</label>4500 cceppi per hectare
<label>Average production per ha:</label>40 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation and maceration on the skins for 7-8 months in terracotta amphorae. Maturation on fine lees for 8 months in the same containers. No filtration or clarification.
<label>Sulfur dioxide:</label>29 mg/l

Campania Rosso Igt

Pallagrello Nero

Anfora di terracotta

Italia

Teano

Campania

Vigneti Cacciagalli

Roccamorfina e Foce del Garigliano

Bright yellow. Ripe fruit, flowers, honey. Enveloping, juicy, fresh, savory notes, vegetal.

Zagreo is made from Fiano grapes grown on volcanic soils and with very low yields. Biodynamic principles are followed for cultivation and no chemical or synthetic products are used. The grapes ferment in terracotta amphorae in which a long maceration also takes place; aging is done in the same containers and lasts 9 months.

Zagreo is made from Fiano grapes grown on volcanic soils and with very low yields. Biodynamic principles are followed for cultivation and no chemical or synthetic products are used.

<label>Soil:</label>Volcanic, loose, sandy and calcareous with good presence of organic matter
<label>Average vineyard age:</label>15 years
<label>Estensione del vigneto:</label>3 ha
<label>Vine training:</label>espalier, guyot
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>40-50 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation and maceration on the skins for 2 months in terracotta amphorae. Aging for 9 months in the same containers. Unfiltered.
<label>Sulfur dioxide:</label>25 mg/l

Campania Bianco Igt

Fiano

Cherry pink. Red fruits, spicy and mineral notes. Persistent, intense, fresh, sapid.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>undefined
<label>Vine training:</label>undefined
<label>Vine density:</label>undefined
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Rosato Roccamonfina Igt

Aglianico

Dark ruby red. Clay, clay, red fruits, spicy notes. Tannic, soft, fresh, savory.

Phos is made from only Aglianico grapes grown in the Teano area at an altitude of 200 m on mainly volcanic soil. The entire wine-making process is carried out without the use of additives and chemicals following a biodynamic process. The grapes are spontaneously fermented in amphorae with long macerations, and aging is also carried out in amphorae for 8 months.

Phos is made from only Aglianico grapes grown in the Teano area at an altitude of 200 m on mainly volcanic soil. The entire wine production process is carried out without the use of additives and chemicals following a biodynamic process.

<label>Soil:</label>Volcanic, loose, sandy and calcareous with good presence of organic matter
<label>Average vineyard age:</label>18 years old
<label>Estensione del vigneto:</label>1 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>45 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in amphora with indigenous yeasts and long macerations. Aging for 8 months on the lees in the fermentation amphora. No filtration or clarification.
<label>Sulfur dioxide:</label>26 mg/l

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I Cacciagalli (4)

'Sphaeranera' Campania Rosso Igt

'Zagreo' Campania Bianco Igt

'Pellerosa' Rosato Roccamonfina Igt

'Phos' Campania Rosso Igt