Roccafiore Fiordaliso Grechetto 2024

Roccafiore Fiordaliso Grechetto 2024IMPORTER NOTES: OVERVIEW: "100% Grechetto di Todi from the traditional G5 clone, planted in 2004 near Chioano, just east of Todi. The soil is whitish clay, rich in limestone and chalk. The grapes are harvested by hand, normally at the beginning of September. They remove the stalks and seeds by way of a special de stemmer as otherwise Grechetto can be very rustic. After pressing the grapes and settling out the juice, fermentation is carried out without

IMPORTER NOTES:

OVERVIEW: "100% Grechetto di Todi from the traditional G5 clone, planted in 2004 near Chioano, just east of Todi. The soil is whitish clay, rich in limestone and chalk.The grapes are harvested by hand, normally at the beginning of September. They remove the stalks and seeds by way of a special de-stemmer as ‘otherwise Grechetto can be very rustic.’ After pressing the grapes and settling out the juice, fermentation is carried out without yeast inoculation in temperature-controlled stainless steel tanks. The wine is aged in tank for six months on the fine lees, filtered but not fined or cold-stabilized, then bottled and released after another 3 months. 

TASTING: "Luca describes his Grechetto as ‘dry, with a pleasing freshness, supported by minerality and persistence. The bouquet is of white flowers, with attractive notes of pink grapefruit and green apple.’ (My mouth is watering.)"

ABOUT THE WINERY:  “Cantina Roccafiore farms 15 hectares (almost 40 acres) of vineyards in the rolling hills of the Umbrian countryside near the town of Todi. The Baccarelli family (father and son) bought the property in 1999, planted the local Grechetto and Sangiovese along with small parcels of Moscato Giallo, Sagrantino, and Montepulciano, and made their first vintage in 2005. Formerly in the energy business, they kept a mind toward sustainability from the beginning, building a renewable facility, using organic fuels for their tractors, and farming organically.”