Costa Grimaldi
SURFACE AREA: 2 acres.



EXPOSURE: South-East.


ESTATE: Poderi Einaudi

WINEMAKER: Matteo Sardagna Einaudi

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Poderi Einaudi estate

This cru, positioned between Barolo and the road that links Novello and La Morra, was the first that Luigi Einaudi purchased in Barolo in 1958. A fresh micro-climate lends itself to a tight, vigorous Barolo with hard, distinct tannins that create a wine with a strong personality. Generally speaking the best wines made from these vines come in hot years when the specific exposure of the vineyard protects the plants from excessive heat.

The wine is 100% Nebbiolo and requires, accordingly to the appellation production rules, a minimum aging period of 38 months, 18 of which in bottle; after five years the wine can be given "Riserva" status.

The resulting wines are fully alcoholic and endowed with a structure capable of kindling profound emotions after a slow and gradual aging.

In the early years of the nineteenth century an eminent French oenologist, Count Oudart, arrived in the area of the Langhe, invited by Marquise Julia Falletti of Barolo and Count Camillo Benso of Cavour, mayor of the city of Grinzane near Alba. The French oenologist, upon studying the grape varieties present in the zone, suggested fermenting Nebbiolo "in the Bordeaux style". This meant fermenting with the aim of achieving a full-bodied wine with a well defined structure and with dry flavors, totally the opposite of the sweet versions, at times even with carbon dioxide, produced up to that date.

The hills of the Barolo production zone are of alluvial and marine origin and were formed ten million years ago. Geologically speaking, the zone consists of two different soil types located in two distinct areas: the Tortonian and the Helvetian. The first, which begins in Verduno and continues through the townships of La Morra and Barolo and ends in Novello, is characterize by grayish-blue marls. The second, which runs through Serralunga d'Alba-Castiglione Falletto-Monforte d'Alba, consists of grayish-yellow sands, compressed and compact. According to tradition, Barolo from Tortonian soils is elegant with medium alcohol levels and intense aromas, while Helvetian soils give a Barolo which is more austere, more alcoholic, and quite long-lived. A chemical analysis of the soils demonstrates that in the valley of Serralunga there is higher iron content, while the valley of Barolo contains higher quantities of magnesium oxides and manganese.
The grape variety available
in Costa Grimaldi