Awarded Tre Bicchieri - 2020 by Gambero Rosso.
The 2013 vintage was awarded 95 points by Decanter (www.decanter.com) in their February 2018 edition review of Italian Icon Wines (see blue link below) ....
Caggiano Taurasi Vigna Macchia dei Gotti 2013 - Feb 2018 Decanter review
... and awarded 93 points by Decanter (www.decanter.com) in their February 2018 Italy supplement article on Aglianico (see blue link below).
Caggiano Vigna Macchia dei Gotti Taurasi 2013 - Feb 2018 Decanter review
The estate was established in 1990 by Antonio Caggiano with the help of Professor Luigi Moio, who is one of the major experts on Aglianico. Antonio is also a professional and very talented photographer. Antonio used to have a building enterprise and he decided to build a cellar, in 1990, that was supposed to amaze. The cellar, which is hewn in rock and built underground, is really amazing and was completed in 1995. In the meantime vineyards from the finest crus were bought and plots of land were purchased and planted with selected clones of Aglianico. The new part of the cellar with very modern equipment was designed by Pino and Lorella, both architects and son and daughter of Antonio, and was completed in 2008. Pino, who has a real passion for wine, is now at the helm with the support of Antonio.
The estate could potentially produce one million bottles/year, but Antonio and Pino have chosen to keep production at 150,000-160,000 bottles/year. The total vineyard extension is 26 hectares, 23 hectares of Aglianico and 3 hectares of Fiano. The vineyards of Aglianico are all in Contrada Sala. The zone of Contrada Sala is airy, the altitude is 350-450 meters above sea level. The exposure is south-west. The great Aglianico grape finds ideal conditions here. The Fiano vineyards are in Lapio. Vineyards of Greco (located in Tufo) and vineyards of Falanghina (in the area of Benevento) are contracted. Disease and pest control is carried out following a programme of the Campania region for the respect of the environment and for the care of vines.
For this flagship Taurasi, fermentation is temperature-controlled, in stainless steel.
Intense maceration with the skins and alcoholic fermentation at 28 deg C for 20-25 days in steel. Malolactic fermentation in barriques. The wine matures in French oak (Troncais, Centre and Vosges) barriques for 18 months. Finishing in the bottle for another 18 months.
This is an intense and complex wine with aromas of red berry fruits on the nose and hints of vanilla and licorice appear on the palate along with wild strawberries and cranberries.