The company was founded in 1957 and already in 1960 Giovanni Grimaldi began to sell wine in bulk and to bottle it during the best years. From the beginning, his attention will be focused on improving the wines qualitatively and stylistically starting directly from the care of the vineyard. From 1990 the daughter Bruna Grimaldi and her husband Franco Fiorino will take over the leadership of the company, acquiring new land and bringing new knowledge; it will be the turning point of the beginning of the marketing of some products on new markets, including foreign ones. From 2013, the sons of Bruna and Franco will also take over the company, effectively reaching the third generation of the family who in turn will introduce enthusiasm and technological innovation: Simone has a degree in Oenology from the nearby and important University of Alba; Martina, on the other hand, studied Administration and had work experience in the world of wine, including abroad.
The grapes come from vineyards located at an altitude between 200 and 450 m above sea level, an altitude which in itself gives a good aroma and thickness of the skins in order to create perfumed wines. Specifically, the Badarina vineyard features a unique microclimate and calcareous soil that require more time for the Nebbiolo to mature and will impart much more complexity and longevity. The grapes are harvested by hand around mid-late October. Each lot of the vineyard is cataloged and treated with different attention depending on the characteristics. The fresh grapes are destemmed and then fermented at a controlled temperature in contact with the skins for 25-30 days, sometimes with a submerged cap. The wine also carries out the malolactic fermentation and is then decanted into large Slavonian oak barrels and some French tonneaux for 24-30 months. A long refinement in the bottle will follow in order to stabilize the product and make it ready to be placed on the market.
The wine has an intense ruby red color, with hints tending towards garnet. On the nose hints of very ripe fruit such as raspberry jam, black cherries and small red fruits, and also hints of dried flowers such as violet and potpourri. Notes of mineral sapidity, and a beautiful bouquet of spices: from black pepper, cinnamon, vanilla, toasted hazelnut, coffee, sandalwood, tobacco and licorice. In the mouth broad, initially soft, it ends with a discreet acidity and ripe and elegant tannins. The end of the mouth is once again spicy and very long, really pleasant.
Ideal on second courses of red meat or game, even very cooked ones, such as braised or baked duck, stews or meats flavored with Langhe truffles. Given the great complexity and aging capacity, it is also possible to wait a few years before consuming the bottle and in that case it becomes an incredible meditation wine, capable of offering very complex and refined nuances of flavors and aromas.