G R I M A L D I
The history of the Grimaldis’ goes back to its country roots in Valle Talloria of Langhe, at the beginning of the 19th century. Fields of wheat grew between the rows of vines and every farmhouse had, next to the winery, a barn in which the prestigious Fassona Piemontese cattle were bred. Grandfather Giuseppe cultivated excellent dolcetto grapes, the main variety of the Diano d’Alba area. After harvesting them he would load them on to a cart and take them to the Alba market, where they would be purchased by the winemakers.
After the war, Giuseppe’s son, Carlo Grimaldi, began to bottle wine under the family name. Grimaldi worked to modernize the farm while emphasizing the diversity of local varieties and raising the quality of wines produced. It was during this time that Carlos began to expand the business by acquiring more vineyards and extending the wine cellar.
A new winery was built in Groppone in 1967, which is the current headquarters of Grimaldi today. Groppone – from Piemontese ‘grupun’ – is a long range of hills surrounded by vineyards which form part of the Sorì del Montagrillo, from which we make the Dolcetto di Diano d’Alba DOCG of the same name.
Between the 1980s and 1990s, Luigino Grimaldi, Giuseppe’s grandson, began to work at the company. Luigino and his father continue to raise the quality of the wines, modernizing the production technology and continuing to widen the range of new vines in the area of Barbaresco in the excellent Manzolà cru.
Into the 21st century, acquisitions of vineyards have continued in order to broaden the range of wines produced. In 2013, Elias, Luigino’s son, entered the company, focusing on matters relating to agronomy and the work in the vineyards. He is the fourth generation of the Grimaldis, to whom will fall the task of continuing a century of winemaking tradition in one of the world’s most prestigious areas for the production of wine.
The Vineyards & Wine-making Philosophy
The winery uses innovative farming techniques, which involve a high density of vines per acre and a corresponding low number of buds per vine. This technique produces wine of a superior quality; the thinning of clusters and the stripping of leaves during the summer allow the grapes to fully mature. After a careful and accurate selection process, the grapes arrive at the wine cellar for the soft pressing process. The grapes for white wines are gently processed and fermentation takes place in automated, temperature-controlled stainless-steel tanks. The wine is then drawn off several times to obtain the fruity, full-bodied characteristics of Alba wines. The red wines are intended for long periods of maturation and are aged in Slavonian oak barrels, and in small oak barriques. This is followed by a period of fining in the bottle, which allows the various flavors to harmonize. This combination of the vineyard and wine cellar are essential to improve the quality and prestige of wines in the Langhe.