Veduta dell'azienda agricola podere Grecchi.
Veduta dal podere Grecchi del Castello di Soriano nel Cimino (VT).
I filiari del vigneto del podere Grecchi.
L'uva è pronta per essere raccolta.
Il momento della raccolta dell'uva.
Il frutto di oltre 40 anni di esperienza.
The farm Podere Grecchi
Carlo Buzzi founded the firm in 1973 in Vitorchiano near Viterbo about 85 kms north of Rome, between three Italian central regions with a strong and solid tradition in wine-making, Lazio, Umbria and Tuscany. The presence of an ancient Greek settlement dating back to Roman times, has given to this land the name of Greci. Then, because of misleading transcriptions of the name in the ancient documents of Vitorchiano, it has become Grecchi. At the beginning, the business activity was the basic traditional one: cereals and hazelnuts.
In 1999 his sons Massimo e Sergio, after an accurate analysis of the soil and of its exposure, have thought it right to activate a specialized vineyard. Following quality standards they have started first by looking for local wines to obtain a typical territorial product and then they have found a personal identity in international wines.
In 2005, from the transformation of grapes, two red DOC wines were born: Poggio Ferrone and Santirossi and a Regional Geographic Indication wine: Poggio Grecchi.
Later from "grechetto" grapes the R.G.I San Silvestro was born.
In year 2011 for the first time the white wine Eliandrè – purely Viognier - has been bottled The name Eliandrè is a mix of the names Elisa and Andrea the two grandchildren of the founder Carlo, respectively daughter of Sergio and son of Massimo.
During 2015 other two white wines have been produced, Sauvignon Blanc e “il Fedele” (littleraly “the Faithful”) Rossetto grapes in Purezza (pure).
Regarding the Rossetto there is proudly a lot to say: it is an autochthon (local) and now rare wine produced by Rossetto grapewines. The study of feasibility regarding this wine took circa 6 years from the original idea to the first bottle, in fact the vineyard has been created collecting rare buds found in an ancient vineyard within the Vitorchiano area and it represents the only and unique sample of “Rossetto” grapewines on a calcareous clashy ground existing.
Let’s move through the various phases of the wine production, more in detail exploring the differences between the Red and White wine.
After the grape harvest, the grapes get transported in the place where will be unstalked and pressed.
The pressing phase is the one which makes the grapes mechanically broken.
The white grapes, after being pressed will be worked avoiding their oxydation. To do so Podere Grecchi uses inert gases, without oxygen. The following phase of white wine making is represented by the fermentation, that takes circa four (4) weeks under a regime of controlled temperature, starting from 10° till 16° C.
This peculiar process has the purpose to extract the flavour and typical scents by the external skin of the grape.
When it comes to red wine-making, after the unstalking and pressure, the result of this process goes into the fermenting cells.
In this phase, in order to facilitate the extraxtion of the wine color (red), takes place the remixing and shacking of the skins, containing the tannin and polyphenols.
The duration of the maceration depends by the type of wine that the producer wants to obtain: it will be a short maceration for for wines meant for a quick commercialization, a longer one for wines that are meant for ageing.