Caggiano 'Devon' Greco di Tufo, Campania, Italy 2024

Founded in 1990 by Antonio Caggiano — builder, sculptor, and photographer whose travels from the Sahara to the Arctic Circle shaped the names of his wines — Cantine Antonio Caggiano is one of Irpinia's defining estates. A pioneer of the Taurasi appellation's modern revival, Antonio built the winery's storied multi-level cellars from stones salvaged after an earthquake, filling them with his own artwork and repurposed barrel-stave furnishings. His son Giuseppe now leads winemaking, overseeing a portfolio that spans the three great DOCG whites of Campania — Fiano di Avellino, Greco di Tufo, and Falanghina — alongside the Aglianico reds that first made the estate's reputation. Devon takes its name from an island in the Arctic Circle, a reference to one of Antonio's photography expeditions to the North Pole.

• Winemaker: Giuseppe Caggiano (consulting enologist: Luigi Moio)
• Farming: Sustainable. Greco di Tufo vineyards are contracted within the DOCG production zone; disease and pest management follows the Campania regional program. Harvest by hand in the third week of October.
• Variety: Greco 100%
• Terroir: Greco di Tufo DOCG, Campania. Vineyards are located in the municipality of Tufo and surrounding commune areas at approximately 500 meters above sea level, with southwest-facing exposure. Soils are clay-limestone — the tufa-rich substrate that lends the appellation its name and imparts the variety's characteristic mineral salinity and textural grip.
• Vinification: Grapes are soft-pressed at full maturity. The must ferments in stainless steel tanks at controlled low temperatures (15–16°C) using indigenous yeasts, with no skin contact.
• Aging: Stainless steel, followed by three months of bottle refinement prior to release.
• Tasting Notes: Bright straw yellow with golden highlights. The nose opens with white peach, apricot, and exotic fruit, layered with peach blossom, almond flower, and a thread of sage. The palate is dry, mineral, and full-bodied, with lively acidity, pronounced saline tension, and a persistent almond-tinged finish.
• Food Pairings: Shellfish and crustaceans, grilled branzino, seafood pasta, white-fleshed fish preparations, and semi-aged cheeses.