We are well into ‘orange wine’ territory and oh so happy to be here. Golden colored Accamilla gives us aromatic intensity, textural complexity and an ABV to keep you going! You can love it, you can hate it, but you can't ignore it!
VAT included. Free delivery on orders €30+
Whats the Occasion
- Malvasia di Rapolla
- Santa Sofia
Cheeses (particularly blue cheese), Shellfish, Creole cuisine
30 minutes before drinking
Up to 4 years
- White Flowers
- Dried Fruits
When you smell Accamilla, you’ll experience a symphony of aromas led by honeysuckle and chamomile, over dried apricots and sweet spices with a slight oxidation. A gentle wisp of old oak finds its way into the mix.
When you taste Accamilla, there is definitely a textural aspect to this wine that results from the maceration. The wine is dry but the ripe notes of the late September harvest come together with the noticeable tannins to bring depth to the wine and give it a tonic finish.
Basilicata is one of the lesser-known Italian wine regions. This tiny, mountainous area is a peaceful and rustic place: silent and untouched, with most of its vineyards planted on the slopes of the extinct Vulture volcano in the north of the region. The soil structures here are complex sand and tuff layers, with clay and lime mineral components as well as the volcanic elements from the mountain. The climate is temperate, with cold winters and diurnal temperature variations that can be a challenge to wine-producers. However, the abundance of sunshine during the summer months, and the lack of extreme heat, help the grapes mature peacefully for a late harvest.
Expressing the terroir
Azienda Camerlengo sits high on the slopes of Mount Vulture, at an altitude between 350m and 400m above sea level. Named for Cardinal Camerlengo, who gave the nearby city of Rapolla a lot of land to be cultivated, its fertile soils are rich with silicon and potassium along with volcanic minerals. The land is cultivated organically and includes vines of up to 40 years old; the wines are made with low interference. Chestnut and olive trees provide biodiversity and protection, while the good exposure and wide temperature range produce wines with extremely expressive characteristics.
Hand-picking and natural production
The grapes that go into Accamilla are hand-harvested from ten- to twelve-year-old vines, between 20th September and 10th October. This is followed by fifteen days of skin contact maceration and spontaneous fermentation in temperature-controlled chestnut vats, before two days of settling. The wine is then racked and transferred to old 800 litre French oak barrels, where it ages for two months. Accamilla isn’t filtered before bottling, allowing it to retain the entirety of its unique personality.
The Brains Behind It
Reviving a family business
The Azienda Camerlengo belongs to Antonio Cascarano, who inherited the land from his grandfather, Giovanni Falaguerra. Giovanni had produced wines and olive oils on the plot in his youth, but production ceased in the 1970s. Antonio revived the company in 2001, replanting vines, and production recommenced in 2013 with his first wine, “Camerlengo”. Antonio’s goal is to work in harmony with the Vulture volcano to naturally grow grapes that retain all of the characteristics of the land.