GRAWÜ is the union of Leila GRAselli and Dominic WÜrth names. Leila is Italian, Dominic German, and they have decided to establish themselves, their family and their winery in 2013 in Alto Adige (or Sud Tyrol as the German speaking call it) after having work and made wine in Bordeaux, Montalcino and the Marche region. It was the perfect place for their kids to grow up bilingual, but most importantly for us, it was a region that they fell in love with, and that they think can produce the finest and purest wines.

Their wines are the fruit of the harmonious alchemy between a deep knowledge of winemaking, the respect for nature and terroir, and a strong will to push the boundaries of winemaking in order to make wine as they think wine should be: the result of an artisanal and natural process that is the only way to get the finest wines and that also is the best option to truly respect the environment and care for the future of viticulture. They farm themselves a few hectares in the Venosta Valley, in Naturns, and for the rest, source fruits from growers with whom they work in the fields just as if it was their own vineyards. They all are following organic practices and high respect for bio-diversity. They work with classic grape varieties from the region such as Gewürztraminer, Pinot Noir, Pinot Grigio but also with fungus-resistant “PiWis” grapes that they see as a mandatory field of exploration to ensure a future of viticulture good for the planet. Their work shows that these varieties can lead to excellent wines too.

After years of working in many different roles and as winemaker in Bordeaux, Montalcino and many other places, Dominic has developed a personal vision of his ideal wines and the strong character of GRAWU wines is the clear reflection of this vision. Every phase of the winemaking process is curated almost obsessively. From the organic farm practices to the cautiousness in tasting and selecting the grapes (a practice that is often overlooked, but that is at the essence of good winemaking) and a meticulous work in the cellar using traditional techniques instead of technological and oenological shortcuts.

Their wines are alive, dynamic and bold in their flavors but also clean. They are certainly gastronomic wines more than thirst wines. Unique wines that reflect the vivacity of the GRAWU family and the energy of the Dolomites where the grapes come from. No additives, natural fermentation from wild yeast only, often with the use of skin contact during the fermentation and aging process. Sulfites are limited to the minimum, often in the 20mg/L range. Wines are unfined and unfiltered and tend to take time to reveal themselves. In 2020 their yield was of approximately 10,000 bottles.

Pinot Grigio – Vigneti Dolimiti IGT 2019

  • Grape Variety: Pinot Grigio, 25 years old vines.
  • Vineyard: Cavadine, Valley dei Laghi. Pergola.
  • Soil: Limestone
  • Format: 0,75L
  • Winemaking: spontaneous fermentation in barrels with 5 days of skin maceration.
  • Aging: in large acacia barels for 12 months, on lees
  • Alcohol: 11% vol
  • Unfined
  • Unfiltered
  • Production: 2500 bottles

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Pinot Nero – Vigneti Dolimiti IGT 2018

  • Grape Variety: Pinot Noir
  • Vineyards: one small vineyard (1.5ha) in Trento at 350m, limestone. The second vineyard in Naturno in the Venosta Valley at 550m.
  • Winemaking: spontaneous fermentation with native yeast. Fermented a mix of whole cluster (10%) and destemed and stems fermented (25% of stems).
  • Aging: 24 months, blended together after fermentation. Fined in used tonneaux for one yer then in 10hl Slavonian oak barrels.
  • Format: 0.75L and 1.5 Liters Magnums
  • Alcohol: 12.5% vol
  • Unfined
  • Unfiltered
  • Production: 1400 bottles

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Sauvignon Blanc – Vigneti Dolimiti IGT 2018

Sauvignon Blanc
  • Grape Varieties: Sauvignon Blanc
  • Alcohol: 13% vol
  • Vineyard: 400m altitude, above the Adige valley
  • Soil: calcarious gravels
  • Format: 0,75L
  • Winemaking: spontaneous fermentation in barrels with 5 days of skin maceration
  • Aging: in acacia wood for 12 months, on lees
  • Unfined
  • Unfiltered
  • Production: 2000 bottles
  • Serve at: 12-14° C

A Sauvignon Blanc that is unlike what most people expect from that grape. A wine that wants time to open up, and that is not only on the aromatic. A lot of acidity combines with the fruit flesh to give a fresh yet intense expression of the grape.

Chardonnay – Vigneti Dolomiti IGT 2017 and 2018

A very personal interpretation of this precious grape. Structured, but not too aromatic, this Chardonnay is an extremely well-balanced wine, juicy and elegant at the same time. It’s made from grapes coming from two very different vineyards, harvested at different times. One very fresh, early harvest bringing cleanliness and freshness, one more ripe bringing maturity, boldness and strength from the fruit.

Average production: 2,000 bottles per year

Fermented using indigenous yeasts in large slovenian barrels. Macerated with the skins for up to 5 days. Aged on natural yeasts in acacia barrels for 12 months. Unfiltered and unfined.

Pinot Grigio – Vigneti Dolomiti IGT 2017

A quite unconventional Pinot Grigio with a strong character. Red fruits, scent of Alpine woods and limestone in a dress of very fine tannins that bring freshness and length to the mouth. A highly sociable wine that will pair wonderfully with a variety of foods.

 Average production: 2,000 bottles per year

Fermented using indigenous yeasts in large wooden barrels. Macerated partially for up to 5 days. Aged on natural yeasts in oak barrels for 12 months. Unfiltered and unfined.

Bianco – Vigneti Dolomiti IGT 2016

Grawu’s most polarizing wine, as dominic likes to say, made with the idea of interpreting the typical aromatic grape varieties of Alto Adige in a cuvee. It’s a blend of Sauvignon for 70%, Gewurztraminer for 15% and Souvignier gris for 15%. The objective is to bring the grape to the glass without filters. The result is a dynamic wine, deep as a bowl of fruit. A wine to be discovered.

Average production: 2,000 bottles per year (not produced every year)

Fermented using indigenous yeasts in large wooden barrels. Partially macerated with the skins for up to 3 or 4 weeks. Aged sur lies in barrels for 24 months. The three grapes are separated and macerated separately then assembled and aged one year in used oak barriques, then one more year in large acacia barrels. Naturally unfiltered and unfined.