Greppone Mazzi

Eighteenth-century estate

An eighteenth-century villa dominates the valley at Greppone Mazzi. One of its identifying architectural details is a cistern decorated with an iron star. The estate name is associated with the word greppi, referring to the irregular, steep slopes on which its vineyards grow.

1979: the first vintage

The first vintage of Greppone Mazzi Brunello di Montalcino dates to 1979. The estate’s approach developed around Sangiovese Grosso—locally called Brunello—and a traditional maturation regime based on large oak casks.

2011: corporate ownership

In 2011, Ruffino became part of Constellation Brands. Greppone Mazzi remains one of the Tuscan estates operated by Tenute Ruffino S.r.l. Società Agricola.

2016: organic conversion begins

The conversion of Ruffino’s estates to organic agriculture began in FY2016. This required a substantial change in vineyard management based on closer knowledge of differences in vine vigour and local microclimates.

2017: removal of herbicides and synthetic insecticides

Beginning in FY2017, herbicides were eliminated at Greppone Mazzi and replaced by mechanical cultivation. Conventional insecticides were replaced with biological measures against the principal insects affecting the vines.

2019: a formal conversion programme

In FY2019, the Tuscan organic-conversion process was formally structured. Its principles include the exclusion of herbicides, organic fertilisation, protection from vine diseases using copper, sulphur and naturally derived products, and alternative pest controls such as mating disruption.

The estate entered an organic-conversion programme that began in FY2016. In FY2017, Greppone Mazzi stopped using herbicides and replaced them with mechanical vineyard work. Conventional insecticides were also replaced with biological controls against the main vine pests.

The conversion programme was formally structured in FY2019. Its guiding practices are:

• no herbicide use;
• organic fertilisation;
• treatment of the principal vine diseases only with copper, sulphur and naturally derived preparations;
• alternative pest-control measures, including mating disruption;
• continuous field monitoring for diseases and parasites;
• dedicated machinery and timely interventions intended to improve effectiveness while limiting impacts on the soil.

Biodiversity management is especially significant at Murlo. Agricultural and other human activity around the approximately 5 ha of protected pasture beside Cerrino is kept minimal, and the area contains no buildings or other intensive activities. The habitat is monitored to limit effects on flora and fauna. Recorded wildlife includes short-toed snake eagle, European honey buzzard, Eurasian hobby, European pine marten, wildcat, Eurasian otter, spectacled salamander, native fish and rare, locally distributed invertebrates.

Greppone Mazzi follows a traditional Brunello approach centred on Sangiovese Grosso and maturation in large oak casks.

Grapes are carefully selected during harvest. Alcoholic fermentation takes place in temperature-controlled stainless-steel vats. Skin contact includes frequent pump-overs and délestage. For the Riserva selection, harvest occurs in early to mid-October and the warm post-fermentation maceration is maintained at 28–29°C for more than 20 days.

Malolactic fermentation and a period of refinement in tank precede transfer to oak. The regular Brunello has been matured for approximately 24 months in large Slavonian oak casks, followed by further rest in stainless steel and bottle; the current presentation aggregates oak and steel maturation as 36 months. Riserva maturation lasts approximately 30 months in large Slavonian oak casks. After cask ageing, the lots are blended and given extended bottle maturation before release.

The estate’s grappa is made from selected pomace originating from the same source as its Brunello. It is distilled in small copper boilers using a discontinuous cycle, then matured for 12 months in small oak casks previously used for Vin Santo.