2016 Grifalco Aglianico del Vulture DaGinestra (750ml)15 7 0 0
"Cecilia and Fabrizio Piccin of Grifalco, two Tuscan winemakers from Montepulciano who uprooted and bought a number of choice parcels on Vulture in the early 2000s, set the standards for what their sons Andrea and Lorenzo have gone on to refine. Today, Grifalco works 16 hectares spread out across four growing areas in Vulture, the two best-known being Maschito and Ginestra. Farming practices are all organic, and the natural and sustainable approach continues through all processes within their subterranean winery. Lorenzo Piccin heads up the winemaking side, following techniques learned both from his father and also in Turin, while studying alongside some of Piedmont's best and brightest. Parcels are all tended separately according to their specific needs as Vulture’s terroir changes drastically from place to place. Grapes are then being vinified individually in the winery until blending. All fermentations are done spontaneously and without temperature control, followed by a long and gentle maceration, or as Lorenzo Piccin calls it, 'more like steeping tea.' Aging takes place in a mix of 300- to 500-liter barrels for the entry-level Gricos and flagship Aglianico Grifalco, while their two single-vineyard wines mature all in large neutral casks." - Eric Guido (Vinous)
Daginestra is one of their single vineyard wines with vines that average 75 years of age. The labels is meant to resemble the color of the soil - blue-grey Daginestra boasting a thick layer of ash mixed with sand and residual volcanic pyroclastic. It is made only in the best vintages. Only 6,000 bottles made a year.
"Crushed stone and wild herbs lift up as the 2016 Aglianico del Vulture DaGinestra blossoms in the glass. Swirling brings forward musky black cherry, roses and hints of grilled citrus. Its velvety textures coat all that they touch in mineral-laced plum and inner violet floral tones, as grippy tannins come forward toward the close. This tapers off youthfully structured, classic, long and undeniably refined. The Daginestra will require a number of years to come fully into focus, but it will be worth the wait. This single-vineyard Aglianico hails from 60- to 80-year-old vines growing at 560 meters, and it spends 24 months maturing in large oak casks. I tasted the 2016 over the course of two days and it only got better each time it was revisited." 94 points - Eric Guido (Vinous, June 2021)