Hunting rods
A tradition to be handed down
We are in Teano, in Alto Casertano, at the foot of the extinct volcano of Roccamonfina, in what the ancient Romans called Campania Felix, an area still capable of giving rise to products of excellence.
The name of the farm derives directly from the land that hosts it: "Masseria Cacciagalli" is in fact the toponym of the ancient property dating back to the late 1700s, later acquired and expanded by the Iannaccone family.
Over time, the experience gained in cultivating the land has become a valuable tradition to be handed down, accompanied by a pure passion for the world of wine and a desire to express a love for their land and history. To respect and strengthen this strong bond, the entire winery is conducted following the principles of biodynamic agriculture.
DIANA & MARIO: walking opens the way.
The winery is run by Diana Iannaccone, an agronomist, and Mario Basco, a passionate connoisseur of the wine world, and represents the life journey they have courageously embarked on together, driven by the dream of bringing back to life the winery that has belonged to Diana's family for generations.
Step by step, Diana and Mario together breathed new life into the farm by first devoting themselves to the recovery of the crops and then moving on to the redevelopment and restoration of the ruins that now house the eight splendid rooms and restaurant.
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THE CACCIAGALLI TODAY
A GREEN EXPERIENCE
To experience our Wine Resort is to immerse yourself in a reality that protects and respects the biodiversity and natural balances of our Planet. We strive daily to offer responsible experiences that do not give up the charm of a resort immersed in nature.
Staying in one of our rooms, savoring the specialties of the Humus Restaurant or indulging in a relaxing swim in the waters of our Biolago will make your stay at the Cacciagalli a vacation with a very low environmental impact, encouraging tourism that conserves the environment, preserves nature and improves well-being.
The Cacciagalli: A story that continues
There are currently a total of 40 hectares of land, 11 of which are planted with vines, while the remainder is divided among hazelnut groves, olive groves, chestnut groves and land used for growing vegetables and legumes. Local products are always preferred, such as the Teano chickpea, ancient native variety included in Slow Food Presidia.
In 2019, the renovation of the pre-existing ancient spaces for accommodation was completed. Eight rooms, a restaurant and a bathing bio-lake are available to those who want to experience the beauty and simplicity of a biodynamic farm, in an area that is off the traditional tourist track, but of great interest from a landscape and historical-cultural point of view.
