The Giribaldi Winery which started in the 20th Century has continued for four generations. In the 20th century they faced much adversity; agriculture was not only a means of income but also one of self-identity which was inextricably linked with the land they worked on even through the hard times. Pride, passion and expectation led them to make sacrifices for the land they were tied to from birth.
Mario Giribaldi, the third generation of the family still aims to create wines that are a reflection of the people who make it. Those who work all day and night in the winery during the harvest to see the whole production proces, one of transformation.
There are many factors t...
Wine Merchant Top 100, Highly Commended, 2025. Victoria Moore, The Telegraph, February 2025, 'The best wines to crack at the start of the evening': "Icily crisp and clean with long, narrow lemon notes and a hint of bay. If you’re a fan of Greek assyrtiko, then give this one a go." Victoria Moore, Instagram, February 2025: "A cool arneis from Piemonte, all long, clean lines with notes of fresh and preserved lemon and bay. For this one I made pesto (Claudia Roden recipe) which I stirred through trofie with green beans. Fennel salad on the side." Jancisrobinson.com, 2025, 17 points: "Quite a gentle nose which doesn't really prepare you for the mid-palate intensity. Laden with flavour and fruit, giving the wine palate weight as well as fragrant waltz. Grapefruit peel, pepper and peaches. Lemon verbena flowers and wild hay meadow. The acidity is as soft as a cloud but the wine has fine lime-etched contours. This over-delivers for the price."