2020 Nicolò Grippaldi 'Salvatore' Nero d'Avola

100% biodynamically farmed Nero d'Avola (affected by Noble Rot I.e Botrytis). Made from estate-grown, biodynamic Nero d'Avola planted from cuttings of a 100+ year old pergola grown vines on the original property which was tended by Nicolo's great grandfather. You don't often see red wines with the noble rot Botrytis, as it is difficult to control in the cellar. But since Nicolò watches over every part of his process by himself, he was able to control this fruit into something so interesting and unique.

Medium bodied with incredible depth and textual richness. It shows off aromas of blackberry, cherry, ripe peach, woodsy spice, earthy mushrooms and balsamic notes. Tannins are present but soft and accompany a long finish. Only 958 bottles made!

Nicolo Grippaldi is the only producer in the central Sicilian commune of Enna. He planted his five acres of vines in 2015 and farms them completely biodynamically and by hand, and makes his wines totally naturally.

"The grapes were left in pre-fermentative maceration for 2 days and, once alcoholic fermentation was complete (without added yeasts), post-fermentative maceration was carried out for approximately 2 months (spontaneous malolactic fermentation). Once racked, the wine remained on the fine lees with continuous batonnage until June, after which it was put on clean and bottled in September 2021 and has remained in the bottle to this day. Fermentation and ageing in 25 hl concrete tanks. At increasingly longer intervals, on the day of the descending moon of the flowers, I perform a remuage for each individual bottle. 

This is where the magic begins. The natural yeasts on the grape skins transform the juice into wine. The operations in the cellar are totally based on a lunar astronomical calendar and the analytical parameters of must and grapes are not altered; the grapes arrive in a perfectly healthy state and with excellent analytical parameters for ripening.

Low doses of sulphur dioxide are used, just  2 grams per hectolitre. Open pumping-over and manual punching-down throughout the entire alcoholic fermentation phase is carried out.  Nicolo’ gradually lengthens the time of punching-down and pumping-over in post-fermentation maceration until the end of malolactic (which is also spontaneous) fermentation on the skins.

Fermentation and aging in 25 hectolitre non-vitrified cement vats. The cap floating on top prevents the must from breathing. The cap is broken every 4 hours stirring the marc and the fermenting must. During pumping over, the must from the bottom of the vat is poured over and the cap which is gently broken. Fermentation is left according to its natural rhythms. The must falls into concrete vats and is left to rest for at least 12 months.

Biodynamics in the vineyard and cellar is a key vector by which the finished wines express a strong and precise identity of its terroir. Corks are supplied by leading alternative-cork manufacturer Nomacorc. They’re made from renewable polymers derived from sugarcane. They’re also 100% recyclable, with a net zero carbon footprint."

"My name is Nicolò Grippaldi, I am 35 years old and I am a small biodynamic wine grower from Gagliano Castelferrato, a small village 651 meters above sea level in the pro-vince of Enna, Sicily. My dream began in Florence when I attended the Faculty of Literature and Philosophy. In those years I heard the word biodynamics for the first time from my dear friends, the owners of Castello del Rampolla, and from there destiny changed my life. After graduating I decided to return to Sicily and on my great-grandfather's abandoned property and in 2015 l planted about 11,000 vine shoots, 7,000 of which are productive..."

95 points, James Suckling. "Lovely aromas of baked strawberries, crushed cherries, black tea and roses. Full-bodied with powdery tannins that coat the mouth. Nuanced and light-footed with subtle concentration that allows for a generous finish. Very nicely balanced and articulate. Oolong and rooibos come through. Delicious. From biodynamically grown grapes. Best after 2025."