Giodo
Giodo
In 2002, with the purchase of his first plot of land, Carlo Ferrini, one of Italy’s best-known winemakers, launched a new adventure, and a fresh challenge, but one that was really the fulfilment of a long-held passion. Giodo, named after Carlo’s parents Givanna and Donatello, in located in Montalcino in the prestigious Brunello denomination. It was here that Ferrini planted the Sangiovese clones he nurtured over his 30 years of experience.
Every single winemaking procedure is carried out with the utmost care. Once harvested, the Sangiovese clusters are hand-sorted before the pressed grapes go to the fermenters, which have been custom-designed to preserve all the grapes’ aromas. Their freshly-made wines mature in large French oak casks and are tasted on a regular basis to ensure that they achieve the desired sensory excellence.
Ferrini, who has been traveling to Sicily as a consulting oenologist for over 20 years, could not fall under the irresistible spell of Mount Etna and of its main grape, Nerello Mascalese. After the success of his first plots in Montalcino, the story of Alberelli di Giodo began with its first vintage in 2016. Co-existing with olive and fruit trees, their precious, pre-phylloxera vines have survived for 80-100 years, all trained to the ancient alberello, or low bushtrained, system.
