History
Early 20th century: origins
Azienda Agricola Mario Giribaldi began in the early 20th century. Agriculture was then one of the few available sources of income, but working the land was also a source of pride. The family’s account of this period emphasizes difficult conditions, sacrifice and a strong attachment to land that demanded continual effort.
Three generations
The estate has continued through three generations. The present family regards its work as a continuation of that undertaken by its father and grandfather, preserving their passion for wine and agriculture. The business describes itself as a ten-person family whose members work together across the estate.
2001: conversion to organic cultivation
Organic grape growing began in 2001, at a time when the family found that the term “organic” was poorly understood and the market was often distrustful of organically produced wine. The estate invested time, energy and money in explaining the approach and in demonstrating that organic production could be compatible with high quality.
2004: first organic certification
The first organic certification was obtained in 2004. Organic farming subsequently became a shared family practice and a central expression of the estate’s commitment to authenticity, local identity, flora, fauna and the surrounding ecosystem.
2006: Matteo Giribaldi and Barolo
In 2006, the young oenologist Matteo Giribaldi began producing Barolo. In the family’s narrative, Barolo represents an established form of winemaking art and became the starting point for Matteo’s documented work as an oenologist.
2011: sparkling-wine project
Matteo Giribaldi began his experience with sparkling wine in 2011. The project applies the traditional bottle-refermentation method to Pinot Nero and Chardonnay grown in Rodello for Alta Langa DOCG.
2015: first no-added-sulfite experiment
In 2015, the estate made its first Dolcetto d’Alba DOC without added sulfites as a personal experiment. A small group of loyal customers responded with interest and curiosity, encouraging the family to continue the project. The experiment became the basis of an ongoing no-added-sulfite Dolcetto initiative.
Terroir
Geological origin
The Langhe and Monferrato formations developed from marine sediments. During the Lower–Middle Miocene, approximately 8–10 million years ago, the area formed part of the Gulf of the Po Valley, an inlet of the Tethys Ocean. Over time, these sediments produced marl and sandstone compositions rich in calcium carbonate and other pedologically significant elements.
Principal formations
Four geological groups are distinguished. The Lequio Formation, described as Serravallian or Helvetian and the oldest of the principal formations, consists of grey marl alternating with sandstone formed from variably cemented siliceous sands. Calcium and iron bicarbonate can give it reddish-grey tones.
The Diano sandstones, assigned to the Helvetian stage, range from brown-grey or yellowish material to grey sandstone and consist of compact sands cemented by carbonates.
The Sant’Agata marls, of Tortonian age, are rich in magnesium and manganese carbonate. Weathering gives their surface a whitish-grey appearance. Their composition combines clay, very fine sand and a concentrated calcareous component.
The fourth group comprises gypsum- and sulphur-bearing areas, which are considered less favourable for vines and of limited agronomic importance. Across all formations, lithological layers can change with depth; their differences reflect their respective periods of origin.
Distribution across the estate
Most estate vineyards occupy Diano sandstone lithologies and carry Dolcetto, Arneis, Favorita, Barbera and Nebbiolo. A smaller portion lies on Sant’Agata marl and supports Dolcetto, Barbera and Arneis. The smallest documented share lies on the Lequio Formation and is associated with Langhe Nebbiolo.
Site variation
Soil is treated as a major influence on wine character alongside altitude, exposure, planting configuration, yield per vine, vineyard practice and cellar practice. Sant’Agata marl is associated with delicacy, fruit, elegance and restrained tannin. Lequio soils are linked to more powerful, structured and tannic wines with longevity. Diano sandstone is understood as an intermediate formation, balancing finesse and elegance with structure, complexity, tannin and ageing potential.
Individual holdings extend across several communes and elevations. Documented sites range from approximately 350 m in Neive and 350–400 m in Novello to 560 m in the Chardonnay vineyard at Rodello. Exposures include south, south-east, south-south-west, east and the north-eastern side of the Rodello hill. Local soils include marl-calcareous, marl-clay, calcareous-clay, rocky marl-calcareous and medium-textured profiles tending toward clay.
Winemaking
Organic vineyard cultivation began in 2001, followed by the first certification in 2004. The family treats organic farming as a shared daily practice rather than a response to fashion. Its declared objectives are quality, authenticity, typicity and respect for the surrounding flora, fauna and ecosystem.
Vineyard work is site-specific. The family considers precise knowledge of every holding essential because vineyards differ in slope, permeability, soil, exposure, microclimate and seasonal timing. The selection of a variety for a particular soil and microclimate is treated as a foundational decision, informed by accumulated practical experience.
From spring through autumn, the weather determines the rhythm of vineyard work. The approach is to follow changing conditions and adjust interventions so that vines and developing buds receive appropriate care. The quality of the grapes delivered at harvest is regarded as fundamental to the entire production process.
Documented plantings employ Guyot and modified Casarsa training. Densities range from approximately 4,000 to 5,300 vines/ha in the individually described holdings. Rootstocks include SO4, Kober 5BB, 420A and site-adapted material, while Italian clonal selections named for Nebbiolo include Lancia, Michet, Lampia and Rosé.
The estate connects organic cultivation with reduced sulfur-dioxide use in certified wines. Its 2015 experimental Dolcetto without added sulfites was made from healthy organically grown grapes harvested at suitable maturity and led to an ongoing no-added-sulfite project.
Cellar work is characterized as traditional and grounded in experience passed down through the family. Modern technology is used to safeguard the quality achieved in the vineyard rather than to replace that inherited knowledge. During harvest, the family follows the must closely as it develops into wine.
Certified organic production is associated with lower sulfur-dioxide additions. The family considers levels below 100 mg/L compatible with wine stability and ageing. In 2015 it also began experimenting with Dolcetto d’Alba DOC made without added sulfites. For that project, no sulfites are added during production or bottling; naturally occurring grape-skin tannins are used for their preservative role, while naturally generated sulfites may remain below the threshold relevant to the “no added sulfites” designation.
The sparkling-wine project uses the traditional method of secondary fermentation in bottle for Alta Langa DOCG made from Pinot Nero and Chardonnay grown in Rodello. The portfolio identifies Pas Dosè, Extra Brut, rosé and long-aged Riserva expressions. Underground premises provide a stable environment for bottle ageing, with a documented temperature of approximately 16°C for cellar-aged wines.
Philosophy
The family presents wine as a reflection of all the people involved in making it: those working in vineyards through sun and snow, those following the must during harvest, those preparing the bottle and those representing the collective work beyond the estate.
Quality is understood to begin in the vineyard. Position, soil, microclimate, the matching of variety to site and accumulated experience are treated as inseparable foundations. Cellar work is deliberately traditional, while modern technology has a supporting role in protecting the quality of the harvested fruit.
Organic farming is described as a way of life shared by the entire family. The stated aim is not to follow market fashion but to pursue quality, authenticity and typicity while respecting the local territory, flora, fauna and ecosystem.
Family continuity is equally central. The present generation regards itself as carrying forward the work of its father and grandfather with the same passion and devotion. The ten-person team is portrayed as one extended working family rather than simply as descendants sharing a surname.