Part 1: Off the Beaten Path Varieties from Northern Italy Everyone Needs to Try
Discover Cortese, Ruché, Nascetta, and Grignolino in this round up of Piedmontese wines.
Cortese – The Great White of Piemonte
We have all heard of the legendary Italian reds hailing from Piemonte in northwestern Italy just over the Alps from France. Barolo and Barbaresco. We know them. We adore them. But what about the great whites of Piemonte?
This week’s rare varieties journey takes us to the southern end of Piemonte bordering the coastal region of Liguria. You will find the great white wine of the region here in the town of Gavi. So great, in fact, that this white wine has elicited its own DOCG. According to Karen McNeil, “During the 1960s and 1970s, many wine experts considered it the best dry white wine in all Italy.” The famed Gavi DOCG produces exquisite, harmonious white wines from an autochthonous Piemontese variety called Cortese.
Gavi DOCG
The Gavi DOCG designation encompasses eleven zones in the Province of Alessandria. These zones include Bosio, Capriata d’Orba, Carrosio, Francavilla Bisio, Gavi, Novi Ligure, Parodi Ligure, Pasturana, San Cristoforo, Serravalle Scrivia, and Tassarolo.
In order to bear the Gavi DOCG designation, the wine must be produced with 100% Cortese. Evidence suggests that Cortese was planted as far back as the 16th century. In 1965, correspondence between the castle of Montaldeo and the marquis Doria recorded the first mention of “pure cortese vines.” Moreover, the region of Gavi has ancient origins in wine growing. A preserved document in the State Archives of Genoa dated June 3, 1972 indicates that the Bishop of Genoa paid two citizens in Gavi to rent vineyards in Mariana. In reference to this piece of history, Gavi dal 972 is the name of the Consorzio Tutela del Gavi. Check out their website for more incredible information on the history of Cortese in Gavi.
You may find wines from this geographic indication labeled as Gavi DOCG, Gavi di Gavi DOCG, or Cortese di Gavi DOCG. The DOCG includes tranquillo (still), frizzante (lightly sparkling), spumante (sparkling), riserva (reserve), and Riserva Spumante metodo classico (sparkling reserve classic method) wines. Here is the breakdown of the DOCG requirements by designation.
Tranquillo
Maximum yield per hectare: 9.5 tons
Maximum 8.5 tons for the “vigna” (“vineyard’) designation
Minimum 9.5% ABV
Minimum 10.5% ABV for “vigna” designation
Frizzante
Maximum yield per hectare: 9.5 tons
Maximum 8.5 tons for the “vigna” (“vineyard’) designation
Minimum 9.5% ABV
Minimum 10.5% ABV for “vigna” designation
Spumante
Maximum yield per hectare: 9.5 tons
Maximum 8.5 tons for the “vigna” (“vineyard’) designation
Minimum 9% ABV
Minimum 10.5% ABV for “vigna” designation
Riserva
Maximum yield per hectare: 6.5 tons
Minimum 11% ABV
1 year of aging, of which 6 months must be in bottle
Riserva Spumante Metodo Classico
Maximum yield per hectare: 6.5 tons
Minimum 11% ABV
2 years of aging, of which 18 months must be in bottle with the yeasts
The maximum yields per hectare are increasingly reduced from the third year of planting on. You can dive into the specifics here. The maximum yield in finished wine shall not be higher than 70%. Additionally, The batches of grapes intended for the Riserva type must be separately registered and declared. Where the wine is subject to sparkling production, it is possible to reclassify from “Gavi” Riserva to “Gavi” Spumante Riserva after the initial declaration.
Winemaking and bottling operations must be completed within the defined DOCG production area. Concentrated grape musts can only be used to increase alcoholic levels of the DOCG wines. They must come from within the defined geographic area. Gavi dal 972 has done an absolutely fantastic job of providing detailed information for the Gavi DOCG if you’re interested in learning more.
The Variety: Cortese
Mainly grown in the predominantly hilly zone of Gavi, Cortese is the great white variety of Piemonte. Seventy five different biotypes of Cortese have been identified. In similar fashion to Nebbiolo, the region’s famed red variety, Cortese is also a vigorous and highly productive vine. High acidity and lean body are common characteristics of this variety. Cortese is often distinguished by its zesty, crisp palate with citrus, floral, melon, and mineral aromatics.
In the early 1980s, like so many other wines, Cortese was over-yielded and produced unexciting wines. Thankfully, producers returned to an emphasis on quality over quantity and the results were phenomenal. The high acidity of Cortese helps retain freshness in the wine. In order to add texture and balance the acidity, some producers will opt for partial malolactic fermentation. This technique can add interesting complexity when done well.
Climate & Vineyards of Gavi
Though there are a few examples of Cortese in the Veneto, Lombardy, and even California, for the most part this variety is uniquely grown in Piemonte. Cortese can easily produce wines that are overly acidic, bland, and out of balance. To be successful, this variety requires the specific growing conditions found in its birthplace of Gavi. Just as Nebbiolo thrives in Barolo and Barbaresco.
The Gavi appellation sits in the southern end of Piedmont on the border of the coastal region of Liguria. Gavi is uniquely positioned to receive both the cooling influences from the Mediterranean Sea and the Alps mountain ranges. The drastic temperature swing from day to night leading up to harvest helps to preserve acidity and intensify aromatics. The microclimate of the appellation is characterized by abundant rainfall from October to April (619mm) and hot, dry summers. During September, temperatures are mild with exceptionally sunny days helping to bring the fruit to full maturity for harvest.
The Guyot vine training system is often used in Gavi with an average of 3,300 to 5,000 vines planted per hectare. On average, vine rows are planted 2.4 to 2.6 meters apart with 0.9 to 1.2 meters between vines in order to facilitate cultivation and canopy management.
The Winery: Mauro Sebaste
Mauro Sebaste is a family owned and operated winery located in Alba. The winery’s namesake started the company encouraged by his strong passion for wine. Today, Mauro Sebaste produces wine from 30 hectares of owned and rented vineyards. Mauro mainly focuses on producing wines of uncompromising quality and in such is constantly seeking the best vineyard sites. The winery currently works with Alba, Serralunga, Barolo, La Morra, Verduno, Vinchio, Diano d’Alba, Montelupo, Mango, Piobesi d’Alba and Vezza d’Alba. For more on Mauro Sebaste and their extensive portfolio of wines, visit their website here.
The Wine: Mauro Sebaste, Gavi DOCG 2018
Vineyards with a high percentage of calcareous soils in the Novi area of the DOCG produced this Cortese. Manual harvest occurred in mid-September. The wine was fermented at low temperatures in temperature controlled stainless steel tanks. As required by the DOCG regulations, vinification was carried out in the zone of origin so that the fruit could be pressed immediately following harvest. The wine remained in stainless steel tanks for 2-3 months until bottling in February.
Tasting Notes
Medium straw yellow with green reflections
Medium pronounced aromas of white florals – honeysuckle, sea breeze, seashells, chalk, Gala apples, Meyer lemon, ripe honeydew melon
Dry, crisp & refreshing yet elegantly textured
Medium body, medium-plus acidity
More salinity and minerals on the palate with a hint of citrus and honeydew melon delicately lingering with the persistent finish
A harmonious wine, well-balanced and integrated. Outstanding quality.
Pairing Suggestions
This wine would allow most seafood dishes to sing, but especially those with lots of fresh lemon, butter, and herbs. Pan seared scallops in a sauce of butter, lemon, and parsley. Grilled fish tacos doused in a cilantro-based chimichurri and spritzed with a squeeze of lime. Or perhaps a fresh bruschetta on crostini served alongside a creamy ricotta. A simple lemon ricotta pasta or the classic aglio olio.
Discover Ruché with Ferraris Agricola
Ruché is a game-changing variety that put Castagnole Monferrato on the wine world’s map. There are a few origin stories behind the variety, one of which says Burgundian monks introduced the variety to the region. That’s since been disproved, as Ruché is indigenous to Castagnole Monferrato. Genetic testing further concludes two local grapes, Croatina and Malvasia Aromatic di Parma, are the parents of Ruché. This genetic lineage explains Ruché’s aromatic nature.
Well-documented history of the variety illustrates how a local priest named Don Giacomo Cauda saw massive potential in Ruché to become a remarkable Italian wine. He recovered one of his church’s local vineyards to cultivate Ruché. For many years, Ruché was used in blends to enhance aromatics. Yet the priest’s early efforts, along with other Ruché producers in Castagnole Monferrato, led to monovarietal wines and a distinguished DOC designation for the variety in 1987. In 2010, the Ruché di Castagnole Monferrato DOCG followed. Today, Ruché is the backbone of the Castagnole Monferrato economy and has helped the region garner international attention.
Characteristics of Ruché
Ruché is a vigorous variety that’s not necessarily easy to cultivate with just 150 hectares growing in Castagnole Monferrato. It requires cooler, but not cold, sites in order to retain acidity. Yet Ruché accumulates sugars rapidly, so careful attention must be paid around harvest, as the grapes can become overripe in a matter of three days. This early-ripening variety is resistant to vineyard disease and thrives in dry, limestone soils, which help enhance aromatics. Ruché also grows well in clay and sand soils.
For a variety rich in sugars, Ruché wines can reach up to 16% abv. Fermentation can stop naturally with high sugar levels, leaving some residual sugar behind. Wines are typically a medium-deep ruby color in the glass with purple reflections. Expect low to medium acidity and medium to high tannins. Ruché’s characteristic aromas include flowers like rose, violet, and lavender, plum, red licorice, black pepper, and mint. Once you taste Ruché, you’ll never forget it. Ferraris breaks down more on Ruché here.
Ruché di Castagnole Monferrato DOCG
The DOCG encompasses Ruché grown in the seven municipalities of Castagnole Monferrato, Grana, Montemagno, Portacomaro, Refrancore, Scurzolengo, and Viarigi. Wines must be made from a minimum of 90% Ruché and up to 10% can be Barbera or Brachetto. Vineyards must be planted at a minimum elevation of 120 meters above sea level and no higher than 400 meters above sea level. For the Riserva designation, if a vineyard is named, the wine must be aged for a minimum of 2 years with 1 year in barrel.
About Ferraris
Ferraris is a family-owned winery with deep roots in Castagnole Monferrato where the winery is located. They played a significant role in furthering the Ruché variety. Today, 4th generation Luca Ferraris leads the winery along with 34 hectares of vineyards planted predominantly to Ruché in the heart of Castagnole Monferrato. Luca’s entrepreneurial fortitude elevated the family business to new heights, but he and his wife Chiara, who so kindly hosted us for a visit, beautifully embrace and share the family’s history which culminated in the winery’s current success.
The first steps towards the family dream began in the 19th century when Luca’s great-grandfather emigrated to America during the gold rush. Luckily, he struck gold and sent his riches back to his wife, Teresa Bruno. She used the money to purchase a house in Via al Castello, which eventually became the location of the first Ferraris winery. Next, Luca’s grandfather, Martino, purchased 40,000 square meters of land known as il Casot. He planted vineyards and began making his own wine. Martino sold his wines to wholesalers in the area and even produced larger format wines for travelers heading back to Turin on horseback. Today, il Casot harbors one of Ferraris’ most representative vineyard sites known as Vigna del Casot.
Next, Luca’s father continued with the family passion for wine in a way that suited his lifestyle. At the time, there was an industrial boom thanks to Fiat in Turin, so he moved to the city. But he sustained the family vineyards and sold their grapes to the local cooperative in Castagnole Monferrato.
By 1999, armed with a degree in agriculture and a determination to elevate Ruché to a high-quality, revered variety, Luca joined the family business. He restored the old cellar at Via al Castello and began making wine from the family vineyards. From the seven municipalities cultivating Ruché, Luca was the first to thin his vineyards and control yields to improve quality. Ferraris found early success with an American importer. Yet when they closed shop, Luca began traveling to open doors in new markets with new customers. His efforts in enhancing quality in both the vineyards and winery, along with his entrepreneurial instincts, led to big growth for Ferraris. Production grew from 10,000 bottles in 2000 to 60,000 bottles produced in 2003.
Currently, Ferraris produces around 130,000 bottles annually, around 50,000 of which are Ruché. They opened a new winery location in 2009 on the main road between Asti and Castagnole Monferrato. If you’re visiting the area, you’re bound to drive by and you’d be remiss not to pop in for a tasting. The winery houses modern winemaking machinery along with a temperature and humidity-controlled cella, plus a quaint tasting room waiting to welcome you. After tasting Luca’s wines you’ll understand his respect for the vineyard and drive to honor the variety at hand, along with his determination for producing wines of the utmost quality.
Tasting Notes
Sant-Eufemia Ruché di Castagnole Monferrato DOCG 2020
Pick early for harvest to retain acidity
VERY aromatic: rose, violet, fragrant raspberry, clay, earth/mushroom
Light bodied with delicate tannin and balanced acidity
Clásic Ruché di Castagnole Monferrato DOCG 2020
Macerated in large automatic rotating fermentor tanks
6-9 months barrel aged
Red fruit and earthy aromas, more subtle rose and violet aromas with soft tannins
Vigna del Parroco, Ruché di Castagnole Monferrato DOCG 2018
From their oldest Ruché vineyard planted in 1964
So aromatic with intense aromas of rose, orange peel, earth, balsamico/mint and wild herbs
Round on the palate with mouth-coating flavors and a long, elegant finish
Ruché Riserva Opera Prima 2017
More oak influence with red fruit and notes of tobacco
For me, the oak covered too much of the beautiful varietal characteristic aromas
Clásic Ruché di Castagnole Monferrato DOCG 2010
So complex and still with an unexpected amount of freshness
Chocolate, toffee, coffee, balsamo
Really interesting to see how Ruché ages so well, less floral but still aromatic
Clásic Ruché di Castagnole Monferrato DOCG 2011
Luxurious palate with well-integrated tannins that dissolve on the palate
Aromas of red florals, licorice, and sweet spices
Explore the full range of Ferraris wines here.
Nascetta – A Rare Variety Making Memorable Wines in Piemonte
The History of Nascetta
Nascetta, also known as Nas-cëtta or Anascetta, is native to the municipality of Novello in the province of Cuneo just a short 5km south of Barolo. The first documented existence of Nascetta dates to 1877 within Giuseppe dei Conti di Rovasenda’s Essay of a Universal Ampelography in which he notes Nas-cëtta as “a very delicate grape and exquisite wine.” At this time, the variety was vinified into aromatic sweet wines and likely blended with other white grape varieties of Piedmont.
History passed on orally from one generation to the next in Novello also indicates Nascetta was traditionally used for Mass. Its sweet, passito style wines were ideal and capable of withstanding over time. Another written mention of the variety appeared in 1883 from Lorenzo Fantini within the Agricultural Monograph on the Alba District: “Anascetta, a vine that produces very fine grapes…It is grown in good quantity in the Novello area, where it bears very well.”
However, Nascetta was a somewhat inconsistent vine that’s difficult to cultivate, yielding abundantly one vintage and poorly the next. When the 20th century came about, many Nascetta vines were replaced with the more favorable and profitable Nebbiolo. Cultivation wasn’t wholly abandoned, but Nascetta only survived by the grace of intermittent vineyard plantings and a few very small, select vineyards, the oldest of which dates to 1948.
Recovering Nascetta
In 1993, fate intervened in the destiny of this rare variety. Winemakers of Novello were hosting journalist Armando Gambera and decided to uncork some bottles of 1986 Nascetta. Everyone was blown away by the elegance and structure of the wine. Despite the years spent in bottle, this white wine showed aromatic character and a great resistance to oxidation. Better yet, there wasn’t a white wine quite like this currently produced in the Langhe. Subsequently, producers began immediately experimenting with Nascetta. Since there were no single vineyards planted to the variety, they took to wandering individual rows of Novello vineyards recovering bunches of Novello on a plant-by-plant basis.
Elvio Cogno and Le Strette were two leading producers in the recovery of Nascetta. In 1994, the first harvest of the variety lead to 800 bottles of Elvio Cogno’s Anas-Cëtta, followed by Le Strette’s first experimental production in 1997. Le Strette was also instrumental in establishing a collection vineyard for Nascetta featuring 750 strains of the variety from the selection of 29 old vines from three different Novello vineyards. Read more about Le Strette’s research and work with Nascetta, along with ampelographic characteristics and history of the variety here.
We had planned to visit Le Strette while in Piemonte to learn more about Nascetta directly from one of the variety’s main advocates. Unfortunately, Mauro Daniele, the proprietor and one of two brothers who founded Le Strette, passed away at the time. May he rest in peace.
In his memory, here is a video of the Daniele brothers talking about Nascetta.
About the Variety
As the revival of Nascetta was relatively recent, there is still a lot about the variety not yet completely understood. It’s a low producing variety, generally with just one bunch per cane. The bunches are quite compact; thus they can be prone to rot. Nascetta suffers from millerandage, leading to irregular ripening. Furthermore, unripe Nascetta has a grassy character like Sauvignon Blanc. Yet careful attention needs to be paid around harvest, as this variety can overripen quickly, resulting in wines with 14%+ alcohol by volume.
Nascetta is a semi-aromatic grape variety often expressing aromas of peach, kiwi, florals, and spice. It’s wines generally have moderate acidity and most are intended to be drunk young. However, the variety is not one to oxidize easily, so it has potential to age longer than other local white varieties Arneis and Favorita. With age, Nascetta develops petrol characteristics like Riesling.
Today, around 40 hectares of Nascetta are planted in the Langhe. Novello encompasses more than one third of these plantings. In 2002, Nascetta was accepted into the Langhe DOC. Late in 2010, the variety received its own prestigious denomination, Langhe Nas-cëtta del Commune di Novello DOC, which can only be made from 100% Nascetta within Novello. The denomination also requires a maximum yield of 90 quintals per hectare.
Learn more about the variety and explore producers working with Nascetta with the Nas-cëtta Producers Association of the Municipality of Novello.
Tasting: Ettore Germano, Langhe DOC Nascetta 2019
Made from Nascetta planted to limestone and Langhe stone soil at 560m above sea level
Fermented in steel tanks with 10-day maceration on the skins
Aged 6 months in clay amphora
Golden lemon color in the glass with brilliant golden reflections
Medium+ intensity aromas of juicy green pear, honeysuckle, jasmine, clay, earth, dried sage, thyme, balsamic mint
Round and mouth-filling, medium to full-bodied with balanced acidity and a concentrated, lingering finish
Somewhat savory on the palate
Pairing: Ideal wine for shellfish or seafood. I see this pairing so nicely with sushi or the perfect wine for a lobster or crab boil.
Grignolino – A Rebellious Yet Noble Red Variety in Monferrato
Stunning Monferrato, whose rolling vineyards are recognized as a UNESCO World Heritage site, lies within the provinces of Asti and Alessandria in Piedmont. Famous the world over for its Barbera production, and perhaps for Moscato as well, Monferrato is also home to another lesser-known noteworthy red wine. An ancient autochthonous variety once adored by nobility, Grignolino is once again garnering a reputation for standout high quality wines.
History of Grignolino
The first written mention of Grignolino dates to 1249. Enza Cavallero uncovered a deed of rent from this time mentioning the variety while conducting studies into Grignolino’s history. Monks from the Chapter of Sant’Evasio in Casale Monferrato executed the deed. Later in 1337, an inventory list from the Abbey of San Giusto in Susa mentioned wines under the name “Grignolerii.” According to the Accornero family, grape growers in the region since the 1800s, the first mention of Grignolino can be traced back to 740 AD when Liutprand was King of the Lombards. Hence, it’s safe to say Grignolino has ancient origins in Monferrato.
Moreover, this rare variety was once adored by the Piedmontese bourgeoise. Noble Grignolino was drunk by kings in the courts of the dukes of Monferrato and the royal House of Savoy, who eventually ruled the Kingdom of Italy until 1946. In the early 1900s, Grignolino was valued as much as Barolo and Barbaresco for its quality, finesse, and unique characteristics.
About the Variety
The variety’s name is derived from grignole, which refers to grape seeds in a local dialect from Asti. Notably, Grignolino has a higher number of grape seeds than the average variety, which contributes to its high tannins. Somewhat rebellious and a misunderstood grape, Grignolino is notoriously difficult to grow. It’s prone to irregular ripening and millenderage. Plus, it’s sensitive to fungal disease. Additionally, Grignolino is challenging to vinify due to its extra seeds. It’s a variety prone to oxidation whose anthocyanins are difficult to extract well. For these reasons, plantings decreased by 18% from 918 hectares in 2008 to 751 hectares in 2018. Thankfully, there are passionate producers who continue to embrace this indigenous variety.
Grignolino is a late-ripening grape, though it still ripens earlier than Nebbiolo. It requires a similar exposure to Nebbiolo (south/southeast/southwest) and is site specific, expressing the soils where it’s planted particularly well. Sandstone and limestone marl, rich in sedimentary rock and sea fossils, are the most suitable soil types for this variety. Plus, Grignolino thrives on sites with good exposure, usually at the peaks of hills, and sunny, windy conditions. Consequently, the Bricchi (hilltops) of Monferrato are prime real estate for Grignolino.
Monferrato: The Territory of Grignolino
The predominantly hilly Monferrato landscape extends in the northeastern zone of Piedmont with rolling hills sloping all the way down to the Po River. Soils in the area date back to the Tertiary period when they emerged from the ancient sea that once occupied the Pianura Padana, or Po River Valley. These sandstone and limestone marl soils are from the Miocene era. They contain white soils, or terre bianche, in which fossilized seashells are frequently found. The typical calcareous-marly soils are light in color, rich in calcium carbonate, and poor in organic and mineral compounds. They’re dry in summer and rich in silt, clay, and limestone at shallow depths. Monferrato soils are ideal for yielding full-bodied, deeply colored wines with outstanding aging potential.
Monferace
Monferace is an association of local Monferrato producers working to recover the historical, autochthonous Grignolino variety. Their philosophy of winemaking is inspired by the past with a reverence for patience. They believe time spent in oak is necessary for the Grignolino variety to best express its noble and elegant characteristics.
The association has its own procedural guidelines for producers interested in making a Monferace Grignolino.
The wine must be made from 100% Grignolino grapes. These wines can only be released to market after a minimum aging period of 40 months, calculated from November 1st of the vintage year, of which at least 24 months must be in wooden barrels. 4,000 vines or more are required to be planted per hectare. Additionally, the vines must be planted to limestone, silt, and clay soils.
Learn more about the Monferace project and participating wineries here.
Grignolino in the Glass
Despite its high tannins and significant structure, Grignolino is typically a light-to-medium ruby color in the glass. It’s a high acid, mouthwatering wine with medium-plus intensity aromas of wild strawberry, red bramble fruits, and dried herbs. Grignolino wines can have a slight bitter edge. Most wines are vinified and aged in stainless steel. However, there has been somewhat of a renaissance movement in oak aging Grignolino. These wines are slightly deeper in color and perhaps more reminiscent of Nebbiolo. Oak-aged Grignolino also expresses aromas of dried flower petals and spice. Interestingly, this variety lends itself well to sparkling wine production, too. I especially enjoyed this Spumante di Grignolino from Gaudio.
Here’s a bit of info on two producers we visited while in Piemonte making exceptional Grignolino.
Accornero
Accornero is a family-owned winery located in the commune of Vignole Monferrato northeast of Asti. The Accornero family of grape growers has been cultivating vineyards in Monferrato since the mid-1800’s starting with founding father Bartolomeo Accornero. In 1957, 6th generation Giulio Accornero established some of the current family vineyards in Vignale Monferrato and began producing wine. His sons, Ermanno and Massimo, followed in Giulio’s footsteps and further developed the family winery and vineyards with respect to tradition and history of the region.
From 25 hectares of estate vineyards cultivated within the municipality of Vignale Monferrato, Accornero produces wines with a strong connection to the Monferrato terroir. Their winemaking philosophy is centered around looking towards the future while remaining grateful for the past. Accornero believes “to make an excellent wine, there can be no rush” and this passion, commitment, and dedication to quality shines throughout their full range of wines.
My tasting notes on the Accornero Bricco del Bosco Grignolino Monferrato Casalese DOC
Medium+ intensity aromatics of orange peel, cranberry, tobacco, dried cherries
Medium acidity, great concentration
Lingers on the palate
Well integrated delicate tannins
Tart cherry flavors, dry and very elegant
Big fan of this one!
Accornero started experimenting with oaked Grignolino in 2006. Ten years later, they took an oaked style to VinItaly and nobody thought it was Grignolino.
Accornero Bricco del Bosco Vigne Vecchie Grignolino Monferrato Casalese DOC 2015
Aged 2 years in oak, 2 years in bottle before release
Aromas of woody spice, orange zest, berry jam, and dried flowers
Medium bodied, astringent, but not mouth coating tannin
Hard to describe, but rests in the perfect spot of acidity, delicate tannin, and astringency
More tertiary notes than fruit
Gaudio
Another family-owned winery in Vignale Monferrato, Gaudio was founded in 1970 by Amilcare Gaudio. He was an enologist his whole life for other Italian wineries and decided to make his own vision of winemaking a reality at 63 years old. It’s never too late to live your dreams! His daughter, Beatrice, a close friend of my husband, studied enology and worked in wineries around the world in Germany, Portugal, and Australia. Today, Beatrice is an integral part of the family business, working as the enologist, as well as managing viticulture, and commercial aspects of the winery.
Learn more about the Gaudio family here. They offer a full-range of fantastic wines, including many styles of Grignolino, at an insanely high quality for value.
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