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Mario Giribaldi

Giribaldi wines are a family affair, they are made by Mario Giribaldi, the third generation of the family. His wines are a reflection of the people who make it, those who work in the vineyard under the all-day sun, or in the cold winter snow. Those who work all day and night in the winery during the harvest to watch the wine slowly transform, those who dress the bottle and look after its image, those who are ambassadors and pass on the passion of those who made it.

The Giribaldi winery began at the beginning of the 20th century and has been producing wines for three generations. In those days, times were hard, and agriculture was not only a means of income but also a real pride for those who loved their land even though it made them suffer so much. It was normal for them to make sacrifices for the land they were brought up on.

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Meet the Winemaker

Meet the Winemaker

Matteo Giribaldi, Azienda Agricola Mario Giribaldi

Today, thinking of the traditions and love for something alive like wine, I simply continue the work of my father and grandfather with the same passion and devotion. We are a family winery representing the third generation of the Giribaldi wine family, but above all, because we are one big family made up of 10 people, who every day proudly work all together, and share the same passion.

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The Vineyard, the Soil, the Vine

This is where it all starts. Does the quality of the wine depend on the work done in the vineyards or in the wine cellar? This question is often asked. It is difficult to understand how important one or the other is. Without a doubt, everything starts from the vineyard and its position, the search for the perfect vine that matches the soil and microclimate and of course years of experience which is better than any book.

There are many factors that differentiate one vineyard from another and it is very important to know perfectly your own vineyards and soil, so that you can treat them accordingly, depending on their needs: every vineyard has its own time, its own slope, its own permeability etc.

Today, “organic” may seem like a market trend. However, for Mario Giribaldi "organic" means something very different. One of the first to grow organically, they started in 2001, and obtained their first organic certification in 2004.

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