Avignonesi, Toscana 'Grifi' 2022 (750ml)

This is Avignonesi’s signature Supertuscan - a historic icon of our past, revived through the vision of the current ownership. A bold wine with a strong personality. The vibrant freshness of Sangiovese forms its backbone, elegantly supporting the depth and structure of Cabernet Sauvignon. Together, they create a unique aromatic profile, rich in nuance and chromatic intensity. Seductive from day one, it reveals its full nobility to those patient enough to let it rest in the cellar for a few more years.

2022 VINTAGE

A dry winter and a cool early spring accompanied the vines to budding. The abundant rainfall in April proved crucial for the continuation of the season. In fact, from May until harvesting, our vines had to go through an extremely dry summer. Their high resilience allowed them to support the grapes without high stress. Close to the harvest, wly.

TASTING NOTES

The meeting of two such distinct personalities as Sangiovese and Cabernet Sauvignon results in a harmonious union that gives Grifi its unmistakable character. The colour is deep ruby red with purple highlights. On the nose, it opens with juicy notes of ripe fruit and violet, gradually evolving into hints of graphite and delicate vanilla nuances. On the palate, it is dense, broad, and well- structured, with a fruit-driven profile dominated by plum and blueberry, giving way to a vibrant balsamic and spicy explosion. A lively acidity supports its freshness, while vivid tannins accompany a savoury, long, and persistent finish.

GRAPES 61.77% Cabernet Sauvignon, 38.23% Sangiovese

ALCOHOL 14%

PRODUCTION 80,315 bottles

SOIL TYPE Sedimentary soils of marine origin from the Pliocene (3-5 million years ago) with the alternation of clay, loam and calcareous sand. The Cabernet Sauvignon grows on the same type of soil, but richer in more recent fluvial pebbles.

VINEYARD SPECIFICS The grapes were selected from our best Sangiovese and Cabernet Sauvignon vineyards.

HARVEST 15 - 30 September

VINIFICATION Separate vinification for the two varieties in stainless steel vats using indigenous yeasts selected from the estate’s pied de cuve. Alcoholic fermentation with maceration on the skins lasted 25-30 days.

AGEING At least 18 months in oak casks