Lorenzo Piccin’s family has grown wine since the 1980s, when his parents began a small winery in Montepulciano, Toscana. After a while, the region became too cosmopolitan for them, and they sold the estate and moved to Basilicata, trading Sangiovese vines for Aglianico. Lorenzo grew up in the wineries with his brother and twin sister, then went to oenology school to dive deeper into his passion. Today he makes the wine at both his family winery, Grifalco, and his own 6-hectare estate of San Martino. Certified organic, the vineyards are set on volcanic terroir at 600 meters above sea level, with vines ranging from 30-90 years of age. The climate here is more continental than Mediterranean, mainly due to the elevation, so the Aglianico vines are slow to ripen and develop complexity, fine tannins, and acidic verve. The resulting wines are firm, graceful, and long-lived.
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