Questo vino
Vineyard and terroir
The estate’s sustainably farmed vineyards lie at elevations of 900–1,500 m, on soils of clay, chalk and limestone.
Vinification
The grapes are harvested by hand in late October or early November at full ripeness. After destemming and crushing, they undergo fermentation with intensive maceration, followed by malolactic fermentation.
Ageing
The wine matures for 8–10 months in French oak barrels.
Label / history
Antonio Caggiano founded the winery in Taurasi in 1990. A winemaker, architect, photographer and engineer, he also planned a small museum devoted to historic winemaking tools. The project followed a tasting tour of Burgundy’s Côte d’Or, where Caggiano met the Neapolitan winemaker Luigi Moio, then working in Burgundy. The two became friends and agreed that Moio would return to Naples to help with the winery.
Between 1990 and 1994, Caggiano built a three-level cellar carved directly into rock. The estate produced its first vintage in 1994, and construction of a new winery was completed in 2006.
