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The vineyard as the cradle of wine
A family tradition, born and raised among the hills that connect Grinzane Cavour to Serralunga. A passion for wine and the work in the vineyards that has been handed down through the decades. The winery, Bruna Grimaldi, has grown over the years, thanks to its dedication to the great Langa wines and the care in the selection of the most suitable vineyards for the production of Barolo.
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1. Barolo
the king of wines. Robust, full-bodied, with intense perfumes, a long finish and a garnet red colour with orange reflections. It is proposed in three versions: Badarina, Camilla and Bricco Ambrogio.
2. Nebbiolo D'Alba
the younger brother of Barolo, with a delicate perfume and a round taste, with robust tannins in the first years, which become gentler with ageing. It is produced from the grapes cultivated in Diano d'Alba; the vines were planted in 1940, and its name is Nebbiolo d'Alba Briccola.
3. Barbera d'Alba
a wine that conquers the palate both when young and aged. The intense perfumes recall black cherries and prunes, the taste is round, with balanced acidity. It is produced in the version of Barbera d'Alba Superiore Scassa, made from the grapes cultivated in Diano d'Alba and in Roddi.
4. Dolcetto d'Alba
It is among the most popular Piedmontese wines that are very ready-to-drink. The perfumes reveal notes of fruit, especially cherry, while the taste is fresh, vinous and fruity. The structure is balanced and full-bodied. It is produced from the grapes of the vineyards located in Grinzane Cavour, in cru San Martino, with a south-western exposure; the vines are particularly old and therefore give high quality grapes.
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The vineyard as the cradle of wine
A family tradition, born and raised among the hills that connect Grinzane Cavour to Serralunga. A passion for wine and the work in the vineyards that has been handed down through the decades. The winery, Bruna Grimaldi, has grown over the years, thanks to its dedication to the great Langa wines and the care in the selection of the most suitable vineyards for the production of Barolo.
Giacomo Grimaldi started to sell grapes in 1957, while Giovanni Grimaldi produced the first wine in the 60s, selling it by the litre, and since the 90s Bruna Grimaldi and Franco Fiorino, the present owners, have turned the business into a modern winery. It is a family affair and the knowledge that has been handed down and improved over the years, focused on the vines and the careful and respectful work that follows the vine's life cycle.
The progressive renewal foresaw the replacement of the vines with an average age of 25 years, especially in Serralunga. Older vines are located in Grinzane Cavour and more recent vineyards in Roddi and Diano d'Alba.
The philosophy of Bruna Grimaldi is simple and essential: the quality of wine starts in the vineyard and is determined especially through the green harvest. Thanks to an attentive selection of the product they bottle a healthy wine which represents its region.
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In the cellar for a natural wine
A quality wine is obtained preserving the natural features of the grapes: perfumes and tastes from the vine to the bottle
According to Bruna Grimaldi and Franco Fiorino the cellar is the place where the wine takes shape as the natural end product of a process that starts and develops in the vineyard. The cellar is located in a building of the early XX century and the venue has been used for this purpose since the 50s. In recent years it has been refurbished to better preserve the quality of the wine. The cellar includes the wine-making, ageing, storing and packaging areas and a stock room. Since 1999, the year of the first harvest of Barolo Badarina managed by Bruna Grimaldi, the use of technology has been reduced and the wine-making started to focus on the ageing in large wooden barrels and tonneaux. With regards to ageing their idea is very clear: storing it in wood to complete and enhance the quality of the wine, especially in the case of Barolo, Barbera and Nebbiolo d'Alba and its use depends a lot on the weather conditions of the year. The wine is good because it preserves its natural characteristics, this is the key to their work in the cellar, where Franco Fiorino's efforts are aimed at producing wines with a genuine taste, with the taste of the grapes.
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The vineyards are grapes and wine
The knowledge of Bruna Grimaldi and Franco Fiorino, combined with the skills of the agronomist Giampiero Romana, have a sole aim: to cultivate the vines respecting tradition, in order to preserve the characteristics of a territory that can give important, full-bodied wines with intense perfumes, where nature gives its best and the soil makes the difference to the quality of the wine. Their vineyards are located in the communes of Grinzane Cavour, Serralunga d'Alba, Roddi and Diano d'Alba. Ten hectares which produce 50 thousand bottles with the natural essence of Langa wines, from the king, Barolo, to the freshness of Chardonnay, through Dolcetto, Barbera and Nebbiolo d'Alba. The identity of the winery, Bruna Grimaldi, is clear and defined, especially through its three crus: Barolo Badarina from Serralunga, Barolo Camilla from Grinzane Cavour and Barolo Bricco Ambrogio from Roddi. The work in the vineyards is performed following traditional methods: the vines develop naturally. The spontaneous growth of weeds is kept under control through mechanical means, not by the use of weed killers under the vines. When the grapes start to ripen, they carry out analyses on sugar content, acidity and polyphenols, in order to harvest healthy grapes at the correct ripening level, which will give a wine with clear perfumes. The use of chemical products is very low, they employ neither chemical products for the control of grey mould nor systemic products. The health of the grapes is guaranteed especially by the careful selections of grapes and leaves carried out by hand. This enables them to obtain grapes that give quality wines.
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Wine is natural quality
The wine is the best expression of the perfumes and tastes in the Barolo region. The winery Bruna Grimaldi gives great importance to the wine-making, thanks to Franco Fiorino's great passion, who always seeks to obtain quality wines which maintain their natural essence. The taste of the wine is that of the grapes, and the grapes are the expression of their soil. Their product range includes five wines, crowned by three crus of Barolo, cultivated in the vineyards of Serralunga d'Alba, Grinzane Cavour and Roddi.
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Barolo "Badarina" Riserva
NAME OF WINE: Barolo
VINE: Nebbiolo 100%
AREA OF PRODUCTION: The Badarina is cru Serralunga d'Alba, the Barolo par excellence, has a south / south-east, located at 370-420 meters above sea level Planting year: 1985-1999TERRENO: calcareo di medio impasto
TRAINING SYSTEM: Guyot
YIELD: 55/60 q.li / hectare
FERMENTATION: Traditional maceration for 30 days
AGING: 30 months in tonneau, 12 months in large barrels
REFINING: in bottle for 8/10 months
COLOUR: garnet, bright with orange highlights.
AROMA: large, intense, with hints of violet, raspberry and pepper.
FLAVOR: Strong, persistent and elegant
ALCOHOL CONTENT: 14.5% / vol
ACIDITY TOTAL: 5.9 gr. / Lt.
RESIDUAL SUGAR: 1.05 gr / lt.
FOOD MATCHES: stews, roasts, game, strong cheeses and chocolate desserts. Serve at 18 ° C in glasses for red wines. -
Barolo Bricco Ambrogio D.O.C.G.
Appellation: Barolo
Name of wine: Bricco Ambrogio
Production zone: Roddi d'Alba
Micro-climate: temperate
Soil: medium-textured calcareous clay
Altitude: 280-320 meters (925-1050 feet) above sea level
Training system: Guyot
Blend: 100% Nebbiolo
Yield per hectare : 5.5-6 tons
Average age of vines: 40 years
Fermentation: tradizional, with 10-15 days of skin contact
Aging: 30 months in 500 liter oak tonneaux
Bottle aging: approximately ten months
Color: an intense garnet red, brilliant and with orange highlights
Aroma: ample and intense with notes of violets, pepper, raspberries, and dried roses along with the typical notes of tar
Flavor: full and firm, long and elegant
Alcol: 14.5°
Total acidity: 5.5 grams per liter
Residual sugar: 1.08 grams per liter
Matching with food: roasts, game, full-flavored cheese, chocolate.
Serving temperature: 18°centigrade ((64° Fahrenheit) in crystal stemware for red wines -
Barolo D.O.C. "Camilla"
Appellation: Barolo
Name of wine: Camilla
Production zone: Grinzane Cavour
Climate: temperate
Soil: calcareous, medium consistence
Altitude: 220-250 meters (725-825 feet) above sea level
Training system: Guyot
Grape varieteis: 100% Nebbiolo
Yield per hectare: 5.5-6. Tons
Date of vineyard planting: 2000
Fermentation: traditional, with 12-15 days of skin contact
Aging: 24-30 months in 130 gallon tonneaux
Bottle aging: approximately 8-10 months
Color: intense and brilliant garnet with orange highlights
Aroma: ample and intense, with notes of violets, pepper, raspberries, and dried roses along wiht th classic tar.
Flavor: full, persistent, and elegant
Alcoholic strength:14.°
Total acidity: 5.4 grams per liter
Residual sugar: gr/lt. 1.08 grams per litre
Food matches: roasts, stews, game, flavorsome cheese, chocolate.
Serving suggestions: at 18° centigrade (64° Fahrenheit) in crystal stemware for important red wines -
Barolo Badarina D.O.C.G.
Appellation: Barolo
Name of wine: Badarina
Production zone: Serralunga d’Alba
Climate: temperate
Soil: calcareous, medium consistence
Altitude: 370-420 meters (1150-1400 feet) above sea level
Training system: Guyot
Grape varieteis: 100% Nebbiolo
Yield per hectare: 5.5-6. Tons
Fermentation: traditional, with 10-12 days of skin contact
Aging: 24-30 months in 130 puncheons
Bottle aging: approximately 8-10 months
Color: intense and brilliant garnet with orange highlights
Aroma: ample and intense, with notes of violets, pepper, raspberries, and dried roses along wiht the classic notes of tar.
Flavor: robust, persistent, and elegant
Alcoholic strength:14.5°
Total acidity: 5.7 grams per liter
Residual sugar: gr/lt. 1.20 grams per litre
Food matches: roasts, stews, game, flavorsome cheese, chocolate.
Serving suggestions: at 18° centigrade (64° Fahrenheit) in crystal stemware for important red wines -
Barbera D.O.C. "Superiore Scassa"
Appellation: Barbera d'Alba Superiore
Name of wine: Scassa
Production zone: Diano d'Alba, Roddi
Climate: temperate
Soil: calcareous sands and clayey marls.
Altitude: 270-320 meters (900-1050 feet) above sea level.
Training system: Guyot
Blend: 100% Barbera
Yield per hectare: 6-6.5 tons
Average age of vines: from 10 to 30 years
Fermentation: traditional
Aging: for 14 months in 130 liter puncheons
Bottle aging: 6 months
Colore: ruby red with violet highlights when young; ruby red with garnet highlights with greater age.
Aroma: intense, grapey, delicate, intense; with age, sensations of fruit under syrup, amarena cherries, and plums.
Flavor: dry and full bodied, with a tangy, refreshing acidity.
Alcohol:14.5°
Total acidity: 6.1 grams per liter
Residual sugar: 1.80 grams per liter
Accompaniment to food: salami, pasta, roasts and stews, game, and flavorful cheese.
Serving advice: in crystal stemware for fine red wine, at a temperature of 18° centigrade (64° Fahrenheit). -
Dolcetto d'Alba D.O.C. "San Martino"
Appellation: Dolcetto d'Alba
Name of wine: San Martino
Production zone: Grinzane Cavour
Climate: temperate
Soil: calcareous clay of medium consistence.
Altitude: 220-270 meters (725-900 feet) above se level
Training system: Guyot
Blend: 100% Dolcetto
Yield per hectare: 6.5 tons
Average age of vines: 4-30 years
Fermentation: traditional, in stainless steel
Aging: six months in bottle
Color: ruby red with purple highlights.
Aroma: grapey, fruity, pleasurable
Flavor: dry, with a pleasurably bitter aftertaste, moderate acidity, balanced and with a certain body.
Alcohol: 14°
Total acidity: 5.6
Residual sugar: 1.23 grams per liter
Accompaniment to food : with salami, hors d'oeuvres, pasta and risotto
Serving advice: in crystal stemware for fine red wine, at a temperature of 18° centigrade (64° Fahrenheit). -
Nebbiolo d'Alba D.O.C. "Briccola"
Appellation: Nebbiolo d'Alba
Name of wine: Briccola
Production zone: Diano D'Alba
Climate: temperate
Soil: calcareous, of medium consistence.
Altitude: 270-320 meters (900-1050 feet) above sea level
Training system: Guyot
Blend: 100% Nebbiolo
Yield per hectare: 6 tons per hectare
Average age of vines: 20-48 years
Fermentation: traditional
Aging: in 130 puncheons for 14 months
Bottle aging: 6 months
Color: ruby red, garnet highlights with a certain age.
Aroma: tenuous and delicate, with notes of violets which become more expressive with age.
Flavor: dry and with good body and firm tannins when young, velvety and balanced with age.
Alcolic: 14.5°
Total acidity: 5.6 grams per liter
Residual sugar: 1.80 grams per liter
Accompaniment to food: roasts and stews, game and flavorful cheese.
Serving advice: in crystal stemware for fine red wine, at a temperature of 18° centigrade (64° Fahrenheit). -
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Azienda Agricola Grimaldi Bruna s.s.
Tel.: +39 0173 262094 E-mail: vini@grimaldibruna.it
Adress:Via Roddino, 12050, Serralunga d'Alba (CN), Italia
Winery tour and tasting:Via Parea 7, 12060 Grinzane Cavour (CN)
P.Iva: 02888060049
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