About this wine
Vineyard and terroir
The vineyards lie at 200–400 m above sea level on volcanic soils rich in phosphorus and trace elements.
Vinification
The grapes are harvested in September and October and gently pressed in the cellar. Fermentation takes place at a controlled 15–18 °C using the pied de cuve method. Cold filtration and cold bottling are used to preserve the wine’s character.
Ageing
After fermentation, the wine remains on its lees for four months at 18 °C. It is then aged in stainless-steel tanks before bottling.
Tasting profile
The wine has a bright, distinctive taste.
Label / history
The name Terre dei Grifi derives from an ancient noble family that owned the land where the grapes now grow during the 11th and 12th centuries.
