I Cacciagalli

The story of I Cacciagalli begins around 1700, when Aorivola, a hamlet with its church, is built. A large part of the settlement is subdivided against the danger of volcanic eruptions, and today that cellar is the place where wine is made.

In 1940, Diana’s grandfather started buying plots of land near the foot of the extinct volcano Roccamonfina, where the soil is extremely fertile. Native grapes were planted, but after his death his son Luigi planted international grapes such as merlot and sauvignon blanc.

Today Diana, a well-groomed woman in her mid-forties with stunning curls, is at the helm. She inherited a portion of small fragmented plots where she planted indigenous grapes such as piedirosso, falanghina and aglianico. Meeting her husband Mario was the final push to start making wine seriously. Together they bought back all the inherited land, about 9 hectares, from Diana to revive the wine company.

With their different backgrounds, Diana and Mario are perfectly suited to making wine together. Where Diana is classically trained, and Mario sails more on his own feeling, Diana learned to look at the wine with her heart. The couple is driven by love for each other, the country and respect the rhythm of nature, but also seem to enjoy experimenting, playing and discovering together.

Biodynamic farming does not do miracles, but is the most natural way possible to use the soil, grow vines and produce wine. The wine they make is an interplay between soil and people, who cannot do without each other. In the cellar they only use indigenous yeasts, so that sulfite use can be kept to a minimum. When making wine they follow the phase of the moon, nature.

At I Cacciagalli they have the perfect geological conditions to grow grapes. The soil is rich in minerals, especially potassium, which is good for the grapes and you can taste that in the wine. Elegant, intense, rich in aromas and taste. Wines that represent the Campania terroir and that make you thirsty!