'Aorivola' I Cacciagalli 2023

The Aorivola I Cacciagalli is undoubtedly one of the best Italian Falanghinas, a genuine and credible interpretation of the well-known grape variety. When talking about Falanghina, one sadly thinks of the standardized offerings found in bars for aperitifs, where the famous Campanian wine is always present but often discredited by insignificant and mediocre samples. This is certainly not the case for the one vinified by Diana and Marco, founders of the I Cacciagalli winery and guardians of a splendid terroir like that of Sannio Beneventano, where besides the aforementioned white grape variety, Aglianico, Pallagrello Nero, Piedirosso, and Fiano also thrive, cultivated without any chemical or synthetic substances that could deprive them of their energy. The intent is precisely to return the territory, and the bottles from Marco and Diana often speak to us directly yet austerely, requiring a bit of patience to approach. The (minimal) wait generously rewards, revealing deep and vital liquids, which can also be purchased at a very advantageous price. Absolute certainty.

The Aorivola is produced with pure Falanghina grapes, cultivated in volcanic soils in Sannio Beneventano with extremely limited yields. In the vineyard, as already mentioned, the principles of biodynamics are followed, while in the winery, alcoholic fermentation occurs spontaneously, and in the case of Aorivola, the liquid is left in contact with the skins for 12 hours. Aging in steel containers and bottling without the liquid undergoing clarification or filtration.

The Aorivola wine warms the glass with its golden and bright yellow hues. The nose has great intensity and richness, with hints of ripe peach, citrus peel, and white flowers, all expressed with elegance. The sip is filling and caressing but never complacent, constantly enlivened by a saline vein that continuously lifts it. Iconic in its type.Falanghina in purity, cultivated on volcanic soils in the Sannio Beneventano with extremely limited yields. In the vineyard, as previously mentioned, the principles of biodynamics are followed, while in the winery, the alcoholic fermentation occurs spontaneously, and in the case of Aorivola, the liquid is left in contact with the skins for 12 hours. Aging in steel containers and bottling without the liquid undergoing clarification or filtration.

The wine Aorivola warms the glass with its bright golden yellow hues. The nose has great intensity and richness, with hints of ripe peach, citrus zest, and white flowers, all elegantly expressed. The sip is filling and caressing but never complacent, constantly enlivened by a saline vein that continuously lifts it. Iconic in its type.