Full and rounded, but still fresh.

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Tasting Notes: Pale straw in colour with the right degree of green fleck and limpid appearance. A full fresh nose with stone fruit notes and a degree of citrus, the palate offers layers of crisp dessert apple, pear and almond nut. Full and round in the mouth with a discrete structure and clean yet ' fresh as a daisy ' finish. A light acidic note, typical of this wine makes it a pleasure to drink with all varieties of food.

The wine making process involves a soft pressing of the grapes and a cold decanteration for 24 hours. For 90% of the must, fermentation takes place at a controlled temperature between 18 and 20°C for 50 days and then it is left to rest on its own yeasts, for another 80 days. The remaining 10% of the must is fermented in wooden casks and after 90 days, it is then added to the bulk. Once assembled it is left in the bottle for 2 months. Approximately 38.800 bottles are produced every year.

The Giribaldi Winery which started in the 20th Century has continued for four generations. In the 20th century they faced much adversity; agriculture was not only a means of income but also one of self-identity which was inextricably linked with the land they worked on even through the hard times. Pride, passion and expectation led them to make sacrifices for the land they were tied to from birth.

Mario Giribaldi, the third generation of the family still aims to create wines that are a reflection of the people who make it. Those who work all day and night in the winery during the harvest to see the whole production process, one of transformation.

There are many factors that differentiate one vineyard from another, it is very important to know your land perfectly in order to then be able to treat it in the most appropriate way. Giribaldi take a pragmatic approach and follow the small climatic changes that inevitably come year on year with no year the same. This key information is central to how they work on the vineyard and throughout the winemaking process. With a firm belief that quality wine is all down to Vineyard practices, where grapes are planted is crucial; they focus on soil and microclimate with much care and attention and learn from experience rather than what is out there in terms of information. The terrain is similar to that of neighbouring Barolo and Barbaresco with the altitude of the vineyard ranging from 400 to 550 meters above sea level. The soil is mainly calcareous, and sandy which is rich in tufa – this lends great mineral complexity and also floral/ perfumed notes to the wine.

The cellar techniques are mostly traditional, with a nod to their history and experience handed down to them. They do however use of modern machinery in order to respect and preserve the quality of the grapes. Ahead of the curve, they began cultivating their vineyards organically in 2001, gaining certification in 2004 one of the first to achieve this. Its aim is to act as ambassador of the “Langhe” and transmit its wine culture globally - Giribaldi now exports 70% of its production all over the world.

The Giribaldi winery is a family, not only because Mario, Matteo, Giovanna and Alessandra represent the third and fourth generation of a family that has always dedicated itself to its land, but also because it is a family of 10 full of passion. “The wine talks about those who produce it, their history, their fears and their joys, their efforts and their successes. All this and much more inside a bottle”

Food Match :  Great as an aperitif. Also goes well with fish, light cheeses, white meats and salads.

ABV: 12.5%

Grape : Cotese

Producer : Azienda Agricola Mario Giribaldi

Country : Piedmont, Italy