Grechetto Rosso, the ancient local strain of Sangiovese, from a single vineyard of forty year old vines. The grapes are destemmed and spend three weeks on skins in cuve, followed by a year resting in chestnut casks and two years in bottle before release. This is a wine so typical of the area, a unique expression of Sangiovese that is both mineral and fine.
 
Clementine Bouveron and Gianmarco Antonuzzi met in France while working for the legendary Gerard Schueller in Alsace. After years working with some of France’s top producers, they decided to move back Gianmarco’s village of Gradoli on the shores of Lake Bolsena in Lazio’s north and apply what they had learnt to the local grapes that grow on the regions lively volcanic soils. 
 
Everything is done by hand, with careful attention to the needs of each plant and while biodynamic principles are employed, the approach here goes above and beyond.  Each year they produce a dizzying number of different wines which are vinified in an ancient cellar in the village’s centre where nothing is added at any stage. To taste here is a real treat, Gianmarco is a master of élevage and a real patience in producing the purest and most delicious wines on Earth.