Bruna Grimaldi

The story of Azienda Bruna Grimaldi is one of family tradition: people born and raised in Barolo among the hills that connect the villages of Grinzane Cavour to Serralunga, combined with a passion for wine and working the vineyards that has been handed down through the decades. The winery has grown over the years, thanks to its dedication to the great wines of the Langhe and great care in the selection of the most suitable vineyards for the production of Barolo.

Giacomo Grimaldi started to sell his grapes in 1957, then brother Giovanni Grimaldi produced their first wine in the 1960s, selling it by the liter. More recently, Giovanni’s daughter Bruna Grimaldi and her husband Franco Fiorino, the present owners, have turned the business into a modern winery, bottling their first wine in 1999. The estate she inherited included the Badarina vineyard in Serralunga from her mother’s side and some beautiful old vineyards from her father’s side in Grinzane Cavour, where the winery is located. Additionally, they purchased some choice parcels in other sites, including a parcel in the coveted Bricco Ambrogio vineyard in Roddi. Some vineyards were replanted where necessary, so that certain vineyards – particularly in Serralunga – are an average of 25 years old, whereas older vines can be found in vineyards in Grinzane Cavour, Roddi and Diano d’Alba.

The philosophy of Bruna Grimaldi is simple and relies on basic principles: the quality of a wine originates in the vineyard and is largely determined through a good green harvest. The work in the vineyards is performed following traditional methods: the vines develop naturally. 

According to Bruna Grimaldi and Franco Fiorino the cellar is the place where the wine takes shape as the natural end product of a process that starts and develops in the vineyard. Since 1999, the year of the first harvest of Barolo Badarina managed by Bruna Grimaldi, the use of technology has been reduced and the wines have been aged exclusively in large wooden barrels and tonneaux. Wines are fermented spontaneously in stainless steel and then go into wood because they believe this completes and enhances the quality of the wine.