Grifalco 'Grifalco'
| Azienda vinicola | Grifalco |
| Denominazione | Aglianico del Vulture DOC |
| Stile del vino | Vino Rosso Fine Elegante |
| Annata | 2021 |
| Chiusura | Sughero |
| Viticoltura | Biologico |
| Alcol in volume | 13% |
| Volume | 750ml |
| Potenziale di invecchiamento dalla vendemmia | < 10 Anni |
| Invecchiamento | Botte |
Note di degustazione
This is an aged, elegant red wine. Moderately intense ruby red colour with clear and fine tears. Fairly complex nose with stewed fruits and spice bag, some earthy tones and nuts in the evolution. Velvety flavor texture with completely fused soft tannins; long and spicy finish. The perfect companion of roast poultry, risotto with wild mushrooms (& truffle), stew and old sheep milk cheese. Serve at 16°C
Wine Story
Our story travels all over Italy, from Rome where our parents meet and married, to Tuscany where they fell in love with winemaking working many years with Sangiovese and where we were born and raised, to Piemonte where Lorenzo studied enology and finally to Basilicata where our parents decided to start anew, working with Aglianico del Vulture.
Grifalco was born in 2004 from our parents, Fabrizio and Cecilia, after selling their winery in Tuscany, they wanted do go back to the roots of winemaking, and decided that Basilicata, specifically Vulture, was the right place.
Since 2010 me and my brother Lorenzo take care of every aspect of Grifalco, after he studied enology in Alba he started taking care of the production aspect, from the vineyards to the cellar, bringing many innovation to the winemaking and aging process, I started slowly taking care of the commercial side and spend much time traveling around the world, but since it’s a family business, we take care of everything togethe, with the help of Maria, that works with us since 2007 and takes care of administration, and our mother that brings all her experience from many years working in the wine business.
Our philosophy is clear, we take deep care of our vineyards working organically (with certification) and trying to bring the best fruit possible in the cellar, where we try to age our wines listening to what the vintage wants to tell, and especially letting the wine express itself without forcing it to be something It’s not meant to be.
We make wines that we would love to buy and drink.
