Churmo

GRAWÜ is the union of Leila GRAselli and Dominic WÜrth, and its name is derived by combining their surnames. They have previously worked and made wine in Bordeaux, Montalcino and the Marche. After that, they decided to establish themselves, their family and their winery in 2013 in Alto Adige (or Sud Tyrol as the German speakers call it) because Leila is Italian, while Dominic is German. This is the perfect place for their kids to grow up bilingual, but also, it is the region they fell in love with. 

The wines of GraWü are the fruit of the harmonious alchemy between deep knowledge of winemaking, the respect for nature and terroir and their strong will to push boundaries. The goal is to produce wines that result from artisanal and natural processes, which they think is the only way to get finest wines, but also to work with a deep respect for the environment. They farm themselves a few hectares in the Venosta Valley, in Naturns, and for the rest, they source grapes from growers with whom they work in the fields just as if they were their own vineyards. All farmers they work with follow 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 “PiWi” grapes that they see as a mandatory field of exploration to ensure a future of viticulture that is good for the planet. 

Their work shows that these varieties can lead to excellent wines, too. After years of experience in viticulture and winemaking, Dominic has developed a personal vision of his ideal wines. 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 the grapes before picking (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-quenching wines. They are unique and reflect the vivacity of the GRAWU family and the energy of the Dolomites where the grapes come from. GRAWU doesn't use additives, relies only on natural fermentation with wild yeasts, 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. They now produce about 20,000 bottles.

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