Named for the Cardinal Camerlengo, who administers the Apostolic Chamber and in 1250 fiercely defended the local lands in the name of the Pope, was given the lands around Rapolla as a reward. Echoing this rich history Antonio Cascarano called their wine Camerlengo to summon these noble origins and to introduce their guests to the history and traditions of Rapolla, which is rooted in the past of ancient peasant wisdom. Antonio inherited the land from his grandfather, Giovanni Falaguerra, and revived the company that his grandfather created that was interrupted in the 1970's. Located on the slopes of Mount Vulture, this land is rich in vineyards, chestnuts and olive trees. With soils fertile in silicon and potassium, along with wide diurnal ranges and rigorous grape selection during the harvest that creates the most structured and complex wines from his old vineyards (approximately 40 years) of Aglianico. It is this wonderful landscape where Camerlengo is located giving us a divine splendor of his vines.
Basilicata, "Juiell" Rosato
From 10-15 year old vines planted to volcanic soils in the vineyard called “Vigna Toppo du Avuzzo” that is around 300m high. The grapes are hand-harvested in early October, macerated for one hour and undergoes spontaneous fermentation in stainless steel, without temperature control, between 20-25 days. Unfiltered.
60% Malvasia, 20% Santa Sofia and 20% Cinguli (aka Trebbiano Toscana)
These are 10-12 year old vines planted in a site called 'Toppo d'Avuzzo' composed of volcanic-tufaceous and calcareous soils. These grapes are hand harvested between September 20 and October 10. The grapes are pressed and left to ferment with natural yeasts in chestnut vats with continuous punching for 15-20 days. The wine is then racked and allowed to settle for 48 hours before being transferred to tonneaux (800L) for two months. Unfiltered.