Zagreo 2019 - I Cacciagalli

Zagreo - I Cacciagalli

Zagreo is obtained from falanghina grapes coming from vineyards growing on volcanic soils. Vinification takes place naturally with only indigenous yeast in terracotta amphora with maceration on the skins for a very long time. Not filtered before bottling. Zagreo has a beautiful golden yellow color. The nose is intriguing with white flowers and citrus fruits. In the mouth it is body, complex, sapid with a nice acid shoulder.

Service

We taste Zagreo at a temperature of 10/12 ° in tulip chalice. Wine to drink immediately but it can give you great emotions if left a few years in the cellar.

Pairing

It blends perfectly with the first and second fish, to be tried with a baked pie with potatoes.

Cellar: Cacciagalli

Cacciagalli is a young reality of the Alto Casertano born of the will of the spouses Diana Iannaccone, an agronomist, and Marco Basco, a profound knowledgeable wine world, to produce wines that were the mirror of the territory. The farm is at the foot of the Roccamonfina volcano, immersed in a landscape dominated by hazelnuts, chestnuts and olive trees. The vineyards stretch over a 9 hectare area divided into several parcels located in the localities of Cacciagalli and Aorivola. The fields are of volcanic origin and Daina and Marco cultivate only the native vines of the area: Aglianico, Piediorosso, Black Pallagrello, Falanghina and Fiano. Spouses have a deep respect for nature and cultivate their biodynamic vineyards, avoiding any chemical substance and minimizing the use of copper and zinc. In the cellar the fermentations are spontaneous and the refinements occur almost all in terracotta amphora with macerations on the skins more or less long, no clarification or filtration. The resulting wines are fresh, mineral and of great personality.