Grifi is born from two late-ripening grape varieties, one Italian, the other French. An incredible blend where the freshness of Sangiovese blends perfectly with the backbone of Cabernet Sauvignon. The Sangiovese is sourced from our vineyards in Montepulciano, which produce a spicy, elegant wine, and the Cabernet Sauvignon comes from our plots in Cortona and Montepulciano, lending tannins and structure to the wine. To facilitate the encounter of these two varieties, the grapes are harvested and fermented together.

The encounter of these two noble, yet very different varieties, inspired Avignonesi to adopt the griffin on the label. The griffin can be found on the coat-of-arms of both towns: a mythical creature made of two regal animals, a lion and an eagle, symbols of power on earth and in the air.

For Avignonesi, Grifi is a historic wine, recently reborn. The Grifi was produced between 1983 and 1996, exploring the innate capacity of the Sangiovese grape for welcoming other varieties into the blend. Production was stopped in 1996, as Avignonesi at the time wished to use all its Sangiovese grapes for the production of Nobile. However, like the mythical griffin, the legend of this wine continued, and with the arrival of Avignonesi’s new owner Virginie Saverys, Grifi was brought back to life.

The assembly of two such different personalities such as Sangiovese and Cabernet Sauvignon blend together, giving this wine a unique character. Dark ruby red in color with purple reflections, the nose opens with notes of blueberries, blackberries and incense going up to sandalwood and graphite. In the mouth it is dense and complex with hints of blackberry jam and cinnamon. It then evolves like a balsamic explosion supported by good acidity. The lively tannin all over the palate accompanies the savory and persistent finish.

GRAPES
50% Sangiovese, 50% Cabernet Sauvignon

HARVEST
Between mid-September and 10 October

VINIFICATION
Separate vinification for the two varieties in stainless steel vats with the use of indigenous yeasts selected by the company’s pied de cuve. Alcoholic fermentation with subsequent maceration on the skins lasted up to 25 days. The malolactic fermentation took place in wood.

AGEING
18 months in French oak barriques (225 ltr) and large Slavonian oak barrels (6000 ltr)

AWARDS
2019: 93 pts Wine Enthusiast