I Cacciagalli

In a sleepy corner of northern Campania, secular chestnut trees and vines intersperse the flanks of the dormant volcano of Roccamonfina. Cacciagalli’s essence is vines grown on these volcanic soils, and a cellar of think-lipped amphorae sweating the fragrance of Campania’s native grapes.

Since the 17th century, Diana Iannancone’s family have been the caretakers of this ancient masseria (farmstead). Today, they tend a total of 35 hectares, 10 of which are vineyards, and the rest a mix of agriculture, including heirloom chickpeas, and local hazelnut trees. 

It’s a family estate and everyone pitches in. Diana takes the lead as the farm’s agronomist, with a strong belief and practice in biodynamic viticulture, while her husband Mario watches over the amphorae.

Mario says that Campania’s grapes are characterful, especially the reds, and take particularly well to amphora for his and Diana’s search for volcanic wines which are “eleganti e sinceri.” Cacciagalli is leading the way in this ancient volcanic land, and making some fascinating wines.