GRAWÜ is the sum of the personal and professional partnership between Leila GRAselli and Dominic WÜrth. Leila is Italian, Dominic German, and they have decided to establish themselves somewhere in the middle of their native towns – Italy’s Alto Adige, (or Sud Tyrol as the German speaking inhabitants call this beautiful mountainous region on the border with Austria.) It’s the perfect place for their kids to grow up bilingual and a region that is well known for its wines.
Their wonderful 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 conventional winemaking in order to make wine as they think wine should be. They farm themselves a few small parcels, but most of the fruits are coming from farmers partners of them, with whom they work in the fields just as if it was their own vineyards. They all are farmers following organic practices and high respect for bio-diversity.
After years of working in many different roles and as winemaker in Bordeaux, and Montalcino, 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 certified 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), GRAWU embodies everything that we look for when tasting natural wines.
Their wines are the result of continuous research and development, they are dynamic and bold in their flavors. Unique wines that reflect the vivacity of the GRAWU family and the energy of the Dolomites where the grapes come from.
No additives or artificial yeast that could alter the natural development of the winemaking process are used. Sulfites are limited to 50 mg/l and not filtered.
In 2018 their yield was of approximately 6,000 bottles.
Wines imported by Living Wine:
Sauvignon Blanc – Vigneti Dolimiti IGT 2018
- 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
- 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.