Presentation of the Nicolo Grippaldi estate

Discover the wines of the Nicolo Grippaldi estate

• Domaine Nicolo Grippaldi: The essentials

- The Nicolo Grippaldi estate was founded in 2015

- The only wine producer in the province of Enna in Sicily in the village of Gagliano Castelferrato

- Altitude between 650 and 700 metres

- 3.3 hectares of vines divided into two varieties

• 50 %Nerollo Mascalese
• 50% Nero d'Avola

- Certified organic and biodynamic

- Every stage of vine-growing and winemaking is synchronised with lunar cycles and natural conditions

- Plants its own ground cover of legumes, grasses and brassicas to nourish and revitalise the soil.

- Aged in cement vats of 10 or 25 hl for a minimum of 12 months.

• History of the estate

Nestling in the picturesque Sicilian village of Gagliano Castelferrato, Domaine Nicolo Grippaldi is a jewel of biodynamic viticulture. At an altitude of 651 metres, the estate enjoys a breathtaking natural setting, shaped by generations of passion and know-how. This is the fascinating story of Nicolo Grippaldi and his commitment to nature and the exceptional quality of his wines.

Biodynamic winemaker Nicolo Grippaldi hails from Gagliano Castelferrato, a rocky amphitheatre village of disarming beauty. From an early age, he was inspired by the surrounding nature and by the stories of his great-grandfather, who was once a winemaker. After studying literature and philosophy in Florence, he discovered biodynamic viticulture through his friends at Castello dei Rampolla. This encounter radically changed his life and prompted him to return to Sicily.

In 2015, Nicolo decided to breathe new life into his great-grandfather's abandoned land. He planted around 11,000 vines, 7,000 of which are now in production. The varieties planted are Nerello Mascalese and Nero d'Avola, carefully selected and grafted from four old family pergolas. The vineyard is situated at an altitude of between 650 and 700 metres, faces south/south-east and is cultivated without irrigation.

Thanks to their hard work, the Nicolo Grippaldi estate has achieved recognition and immense pride: its wines now feature on the menus of some of the world's greatest Michelin 3-star restaurants, including Mirazur in France, and Osteria Francescana and Enrico Bartolini in Italy.

• The estate's philosophy

The management of the vineyards at Domaine Nicolo Grippaldi is based entirely on biodynamic principles. The soils, rich in a variety of clays and limestones (blue, brecciated and numidic clays, calcareous sulphate clays, calcareous sandy clays, arenaceous and conglomeratic clays, scaly clays, quarzarenites, marl clays), are cultivated without machinery, using manual labour only. Biodynamic practices include the use of small quantities of sulphur and copper, as well as special preparations such as 500 (based on manure and medicinal herbs) and 501 (based on quartz), applied according to a lunar calendar.

Every stage of vine-growing and winemaking is synchronised with lunar cycles and natural conditions. The grapes are harvested by hand, ensuring that they are picked at perfect ripeness. Fermentation begins naturally without the addition of commercial yeasts, and punching down and pumping over are carried out by hand, respecting the rhythms of nature.

‘Biodynamics in the vineyard and cellar is an essential means by which the terroir becomes the lifeblood of the land in which it was born.

Nicolo Grippaldi insists on a meticulous, manual approach to viticulture. From removing the leaves to managing the vines, every operation is carried out by hand. This attention to detail helps to preserve the integrity of each vine and maintain an ecological balance. The doses of sulphur and copper are kept to a minimum and adjusted according to the specific needs of the vines and the climatic conditions.

• Vineyard management 

Vineyard management at Domaine Nicolo Grippaldi is a meticulous art that combines tradition, ancestral know-how and biodynamic practices. Located in Gagliano Castelferrato, Sicily, this unique estate benefits from an exceptional terroir that Nicolo Grippaldi enhances through methods that respect the environment and the vines. Find out more about how the vines are managed at Domaine Nicolo Grippaldi, a model of passionate, sustainable viticulture.

In October, Nicolo sows green manures, a mixture of species including legumes, grasses and brassicas. These plants enrich the soil with organic matter, improving its structure and increasing its natural fertility. To nourish and revitalise the soil, Nicolo uses horn dung, which he disperses using a copper agricultural spray pump, thus respecting the principles of biodynamics.

During the winter, each vine receives special attention through careful hand pruning. Nicolo estimates the number of buds each plant can support, eliminating those in excess to encourage balanced, healthy growth. The preferred growing technique is the guyot, where the fruit-bearing shoots are tied horizontally for better exposure to the sun and optimum air circulation.

Before the start of spring, Nicolo protects the young shoots with small doses of pure mineral sulphur. This preventive method helps prevent disease and boosts the vigour of the plants right from the start of their growth cycle.

In the spring, the green manures sown in the autumn flower, bringing a wealth of plant diversity to the vineyard. Weeds that might compete with the vines are removed with a hoe. To protect the new leaves from fungal attack, Nicolo uses a natural protective mixture enriched with extracted sulphur. In addition, infusions of horsetail are sprayed on the soil to strengthen the vines' resistance and improve their overall health.

When the bunches begin to form in summer, Nicolo manually removes the non-fruit-bearing shoots, concentrating the plant's energy on fruit production. Instead of pollarding, he braids the shoots around the highest wire for gentle management that respects vegetative growth. Three times before the harvest, he sprays cow's horn silica into the air, reinforcing the vines' natural defences and improving the quality of the grapes.

Vineyard management at Domaine Nicolo Grippaldi is a meticulous process that combines tradition, innovation and respect for nature. Each season brings its own specific care, always in harmony with the principles of biodynamic viticulture. Thanks to these rigorous and respectful practices, Nicolo Grippaldi's wines fully express the richness and uniqueness of their Sicilian terroir, offering authentic and unforgettable taste experiences.

Discover the wines of the Nicolo Grippaldi estate

• Method of vinification

The vinification of red wines at Domaine Nicolo Grippaldi is a meticulous process that respects nature, using biodynamic techniques and traditional practices to highlight the unique terroir that gives its wines their exceptional identity.

The vinification of the red wines begins with a rigorous selection of grapes. The Nerello Mascalese and Nero d'Avola grapes are harvested by hand, guaranteeing their integrity and optimum quality. Each bunch is carefully examined to ensure that it is perfectly healthy and ripe.

Once harvested, the grapes are transferred to the cellar to begin fermentation. At Domaine Nicolo Grippaldi, fermentation takes place naturally, without the addition of commercial yeasts. The indigenous yeasts present on the grapes and in the cellar environment are the only ones involved in the process. This approach preserves the unique characteristics of the terroir.

During fermentation, Nicolo manually punch downs and pump over every four hours. These operations involve mixing the must and grape skins to help extract aromas, tannins and colour. After alcoholic fermentation, punching down and pumping over become less frequent, until the end of post-fermentation maceration and malolactic fermentation.

The Domaine's cellar maintains a constant natural temperature of around 20 degrees Celsius, ideal for controlled fermentation and optimum maturation of the wines. The red wines are fermented and aged in 25 hectolitre unglazed concrete vats. These vats allow gentle, regular micro-oxygenation, essential for developing aromas and stabilising tannins.

True to its commitment to biodynamic viticulture, Nicolo uses very low doses of sulphur. Only 2 grams of sulphur dioxide per hectolitre are added to protect the wines without altering their purity. This minimal use of sulphur guarantees authentic wines that respect the fruit and terroir.

After fermentation, the red wines are matured in the same concrete vats for a minimum of 12 months, allowing them to mature harmoniously. The corks used by Nicolo Grippaldi are made from sugar cane, further underlining his commitment to sustainable and ecological practices.

The vinification of red wines at Domaine Nicolo Grippaldi is a process that reflects the very essence of biodynamic viticulture and respect for nature. Each stage, from the vine to the bottle, is carried out with the care and precision that guarantee wines of exceptional quality. Nicolo Grippaldi's red wines are distinguished by their authenticity, their aromatic depth and their ability to fully express the unique terroir of Gagliano Castelferrato.

• The wines of Nicolo Grippaldi

Il Vino Di Pico

VINO DI PICO is the estate's entry-level wine. The percentage of the grape variety that makes up this bottle varies from year to year, depending on the total production of the two grape varieties and the quantity once destemmed. 

The grapes were left in pre-fermentation maceration for 4 days and, once alcoholic fermentation was complete (with no yeast added), post-fermentation maceration was carried out for around 4 months (spontaneous malolactic fermentation). Once racked, the wine remained on fine lees with continuous stirring until June, after which it was put on its own lees and bottled in September. Fermentation took place in 25 hl cement vats, followed by three months' ageing in 10 hl stainless steel vats. At increasingly long intervals, on the day of the waning flower moon, Nicolo riddles each individual bottle. Very elegant and refined, with balance and freshness. Medium body with berry, walnut and pumice character. Nice finish with graphite and earth. Good tannins with prominent spicy notes.

Domeniche di Teo

The percentage of the grape variety that makes up this bottle varies from year to year, depending of course on the total production of the two grape varieties and the quantity once destemmed. 

The grapes were left in pre-fermentation maceration for 2 days and, once alcoholic fermentation was complete (with no yeast added), post-fermentation maceration was carried out for around 2 months (spontaneous malolactic fermentation). Once racked, the wine remained on fine lees with continuous stirring until June, after which it was put on its own lees and bottled in September. Fermentation took place in 25 hl cement vats, followed by three months' ageing in 10 hl stainless steel vats. At increasingly long intervals, on the day of the waning flower moon, Nicolo riddles each individual bottle. Aromas of wet stone and rose mingle with notes of crushed cherries, thyme, rosemary and elderberries. Medium-bodied with very fine, slightly tight tannins. Starts out floral, but slowly becomes more mineral and complex. A robust core of red fruit anchors the palate throughout. Bark, chicory root and dried herbs stand out.

Spinasanta

This cuvée is made from 100% Nerollo Mascalese grapes.

The grapes were left in pre-fermentation maceration for 2 days and, once alcoholic fermentation was complete (without the addition of yeast), post-fermentation maceration was carried out for around 2 months (spontaneous malolactic fermentation). Once racked, the wine remained on fine lees with continuous stirring until June, after which it was bottled clean and bottled in September and has remained bottled to this day. Fermentation and ageing in 25 hl concrete vats. At increasingly long intervals, on the day of the waning flower moon, Nicolo riddles each individual bottle. Aromas of red cherries, pine, ash and ripe strawberries. Full-bodied with powdery but firm tannins. A little grippy, but very fine. Smoky, spicy complexity on the palate is complemented by ripe black and red fruit. Ash returns on the savoury finish. Refined intensity here.

Dei Pinti

This cuvée is made from 50% Nerollo Mascalese and 50% Nero d'Avola grapes.

The grapes were left in pre-fermentation maceration for 2 days and, once alcoholic fermentation was complete (without added yeast), post-fermentation maceration was carried out for around 2 months (spontaneous malolactic fermentation). Once racked, the wine remained on fine lees with continuous stirring until June, after which it was bottled clean and bottled in September 2021 and has remained bottled to this day. Fermentation and ageing in 25 hl concrete vats. At increasingly long intervals, on the day of the waning flower moon, Nicolo carries out a riddling for each individual bottle. Aromas of dried roses, red cherries, wet stones and cooked raspberries. Medium to full-bodied with fine, taut tannins. Beautiful structure and perfume on the palate, with floral and mineral complexity. Dried citrus fruit too. Needs a little more time to come together, but will age very well.

Salvatore Grippaldi

This cuvée is made from 100% Nero d'Avola grapes. Its name is a tribute to Nicolo's great-grandfather, who farmed the same land.

The grapes were left in pre-fermentation maceration for 2 days and, once alcoholic fermentation was complete (without the addition of yeast), post-fermentation maceration took place for around 2 months (spontaneous malolactic fermentation). Once racked, the wine remained on fine lees with continuous stirring until June, after which it was bottled clean and bottled in September 2021 and has remained bottled to this day. Fermentation and ageing in 25 hl concrete vats. At increasingly long intervals, on the day of the waning moon of the flowers, Nicolo carries out a riddling for each individual bottle. Beautiful aromas of cooked strawberries, crushed cherries, black tea and roses. Full-bodied with powdery tannins that coat the palate. Nuanced and light with a subtle concentration that allows for a generous finish. Very well balanced and articulate. Oolong and rooibos stand out. Delicious.

Discover the wines of the Nicolo Grippaldi estate

The entire Wvine team would like to thank Nicolo Grippaldi for his confidence!