I Cacciagalli Mille Rosso Roccamonfina IGT 2018
Grape Variety: 70% Piedirosso, 15% Pallagrello Nero, 15% Aglianico
Viticulture
Organic and biodynamic
Soil typology
Volcanic, limy-clayey with good organic matter
Yeasts
Wild yeasts
Vinification
Wild yeast fermentation and age in cement tanks; aged 6 months in Greek Amphora; followed by 6-8 months in the bottle. Unfiltered, unclarified
We have chosen the biodynamic agriculture method because it allows us to engage in a simple and natural way with the aim to increase and maintain the soil fertility.
We do not use any artificial additives in our winery, we minimize the use of the sulfur dioxide, the fermentation process takes place using indigenous yeasts, we don’t use clarification or filtration processes.
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