The Grimaldi family has owned 11 hectares of vines in some of Piedmont's most sought-after communes for over 60 years, but they've only been bottling their own wines for the past two decades. Like many Piedmontese winemaking families, they sold their fruit in bulk and produced a few barrels for family consumption; that is, until Bruna Grimaldi took over the estate her grandfather had founded so many years earlier.
She has embraced a mix of winemaking techniques; some are modern, such as fermenting in stainless steel, and others are classic Piedmontese, such as aging the finished wine in large, neutral barrels. This blend of new and old produces wines that are open and refined, with delicate aromas and generous fruit, yet held together by a clear sense of place and terroir. The Bruna Grimaldi farm takes great care with its wines, thanks to the infinite passion of winemaker Franco Fiorino, who always strives to achieve a quality wine that retains its natural character. The taste of wine is that of the grape from which it is produced, and the grape is the symbol of the land where it is grown.
In the months leading up to the harvest, vineyards are carefully selected and harvested when ripeness is at its peak. After harvest, traditional fermentation with skin maceration lasts 20 to 30 days. This Bruna Grimaldi Barolo Bricco Ambrogio is then aged in large Slavonian oak barrels and French oak tonneaux for 24-30 months.
The result is a garnet-red wine with aromas of wild herbs, rose petals, red berries, cherries, and star anise. It's a light, elegant wine with hints of cherries, cranberries, and white pepper. Delicious with truffle risotto, but also delicious with ravioli.
