Storia
Establishment in 2001
I Greppi was established in 2001 around a belief in Bolgheri’s potential for fine wine. Its vineyards are among the older plantings in the area, giving the estate an established place within Bolgheri’s comparatively recent viticultural development.
First wines
Greppicante was first produced in 2004 as a Bolgheri Rosso DOC. It became a continuing part of the range and passed its twentieth year of production in 2024.
New family ownership in 2017
A new family took ownership in 2017. This change initiated a new phase of investment and development, supported by a team with international experience. The owners placed particular emphasis on understanding the estate’s soils and terroir, while the head winemaker was entrusted with carrying forward the area’s winemaking traditions.
Under the new ownership, the property expanded to more than 40 hectares, including more than 28 hectares of vineyards. The remainder incorporates winery buildings, gardens and Mediterranean woodland.
Research and new production from 2018
In 2018, I Greppi began participating in a Merlot research project supervised by Dr Ron Runnebaum of the University of California, Davis. What began with a small group of Bolgheri producers developed into a transatlantic initiative involving wineries in both Bolgheri and Napa. The work uses juice samples from two small vineyard areas to investigate grape DNA and, through chemical analysis, the effects of vine age, soil type, vineyard techniques, grape selection and pruning.
The same year brought the first small, initially in-house production of Vior, a wine made from Viognier. It subsequently became a regular part of the estate’s portfolio.
The relationship with UC Davis continues through an annual internship: each year, a student gains practical experience at I Greppi while contributing current technology, ideas and techniques from the Robert Mondavi Institute for Wine and Food Science. Continuing the Merlot Project is among the intern’s responsibilities.
Terroir
I Greppi lies within Bolgheri DOC at Località I Greppi in Castagneto Carducci, approximately 70 kilometres south of Pisa and only a few kilometres from the Tuscan coast. Rather than the inland rolling hills associated with other parts of Tuscany, the setting combines the sea, enclosing hills, ancient settlement sites and a distinctly coastal landscape.
The surrounding hills create a natural amphitheatre and shelter the vineyards, while summer sea breezes cool the site. Together, these influences produce a coastal Mediterranean climate suited particularly to the international varieties associated with Bolgheri.
Freshwater lakes border the principal vineyard and exert an important influence on its microclimate. Replenished by winter rain, they provide a source of water, moderate summer heat and soften extremes of winter cold. This regulation helps the fruit retain acidity and freshness.
The lakes also constitute a natural aquatic reserve with multiple habitats. Mediterranean woodland, gardens and native plantings form part of the broader estate landscape.
Vinificazione
The estate treats the vineyards and their surrounding ecosystem as a connected landscape. Native species have been planted around the vines, while the freshwater lakes beside the main vineyard sustain diverse aquatic habitats. Birds are especially active in early spring; frogs, Scops owls and nightingales are present at night, and the surrounding land is also visited by deer, wild boar and occasional porcupines.
Environmental work is directed toward reducing the estate’s impact and preserving the land. The lakes contribute naturally to temperature regulation and provide water, while the Mediterranean woodland, gardens and native plantings broaden the habitats around the cultivated area.
Viticultural research is supported by the estate’s relationship with the University of California, Davis. The Merlot Project uses juice samples from two small areas and chemical analysis to study the influence of vine age, soil type, vineyard techniques, grape selection and pruning. An annual UC Davis intern helps continue this work while bringing current technical knowledge from the Robert Mondavi Institute for Wine and Food Science.
The portfolio demonstrates several cellar approaches. Greppicaia is made from hand-picked fruit selected from the estate’s finest grapes; its blend changes with the vintage, and it matures for at least 18 months in new oak followed by six months in bottle. Greppicante spends one year in barrel and a further six months in bottle before release. Greppirosso is matured for six months in steel and six months in barrel. Vior moves from steel tanks into French oak for approximately four months.
The annual collaboration with the University of California, Davis gives the cellar access to interns bringing current technology, ideas and techniques from the Robert Mondavi Institute for Wine and Food Science. This exchange forms part of a broader effort to combine Bolgheri’s established winemaking practice with continued technical improvement.
Filosofia
I Greppi presents its role as one of stewardship: the family and team regard themselves as custodians of their part of Tuscany and seek to protect the property’s vineyards, freshwater habitats, native vegetation and wildlife.
Its wine philosophy is centred on expressing Bolgheri while continuing to improve through innovation. Soil knowledge is a particular interest of the owners, informing a deeper reading of the terroir. The head winemaker’s role is framed around maintaining the artistry and traditions of the area, balanced by international expertise and scientific collaboration.
The estate’s objective is therefore not simply continuity or technical change in isolation, but the combination of Bolgheri identity, established craftsmanship, environmental responsibility and ongoing research.