The flight of the Bumble Bee defies physics- their wings are too small and don't flap fast enough to support their weight. Yet somehow, through the sheer force of their will and determination, they fly. Given the nearly impossible climate conditions we have here, we should not make a wine this wonderful, yet we do. Raffaldini Grande Riserva our Flagship is our Bumble Bee wine. Montepulciano, Petit Verdot, and Sagrantino grapes, harvested at optimal ripeness are triple-sorted and then dried heavily using the Appassimento drying process to further concentrate the grapes natural flavors and aromas.
Prior Vintages of Grande Riserva have received:
97 Points, Best Non-Bordeaux Red Blend: 2019 SF Wine Competition
Sagrantino is one of the rarest grapes in the world with almost 95% of the 2000 acres planted being located in the Province of Umbria and around the town of Montefalco, Sagrantino flourishes on our property and when the grapes arrive to the winery they are brimming with mouth drying tannins. We further accentuate the bigness of the wine by also utilizing the Appassimento drying process to create a savory, drying and earthy full bodied wine in the traditional Umbrian style. This wine is not for the faint of heart.
Our largest planting on the property this grapes hails from the Province of Abruzzo which lies east of Rome. The Montepulciano grape tends to make wine that are most similar in profile to Merlot – juicy with ripe and rich fruit framed by lively acidity and soft tannins. Tending to prefer a more complex style made near the city of Chieti, we also put some of these grapes through the Appassimento drying process while also co fermenting these grapes with some Sagrantino and Petit Verdot.
Sangiovese is the grape used to make Chianti and is notoriously difficult to grapes in climates that are not arid. Taking care of this grape is a labor of love and our plantings (lead by a clone called Vino Nobile) produces sensual and soft wines with beautiful aromatics and balance. We also put some of these grapes through the Appassimento drying process to further concentrate their structure. Finally we use another Italian technique called Ripasso which utilizes grape skins that have been dried for other wines and “repass” the fresh wine over the skins to further deepen the wine.
Bella Misto, roughly translates from the Italians as Beautiful Mix. Our proprietary blend of estate red varietals. Each year we carefully craft a high-quality, consistent wine that highlights the unique character and soils of our vineyard, balancing the best attributes of our red grapes to create a whole greater that the sum of its parts. As attendees of our Assemblaggio events know, blending grapes tend to produce a more balanced wine and this is no exception.
This Fourth vintage of a special project between friends and winemakers JW Ray of Jolo Winery and Jay Raffaldini of Raffaldini Vineyards and Winery. This special wine is limited to 48 case production and only available at Raffaldini while supplies last. This wine features the hearty Montepulciano grape grown at Raffaldini Vineyards skillfully blended with Norton grape from JOLO, a spectacularly fruit-forward and smooth component to the wine.
Our Desaria uses the Vermentino grape but unlike the minimal intervention of the other way we make Vermentino this wine is the opposite in every way. Some of the Vermentino fruit is placed through the Appassimento drying process, some are aged in oak and some are fermented in big oak bottis. This style of big whites was much more common during a period in history that predates the Roman Empire and was frequently championed by the Etruscans.
Our largest white planting this is our signature grape which we make in two distinctly different styles (the other being Desaria). Our Vermentino is made similar to the wine commonly found in the Italian island of Sardinia with its beautiful minerality and saline features which reminds drinkers of Mediterranean summers. Vermentino grows effortlessly on our property and when it arrives at the winery there is little winemaker intervention that takes place. It is simply a lovely wine that thrives here.
Raffaldini rose uses the Brunello clone of our Sangiovese grape to create wines with firm acidity while retaining some of our famous tannins. We modeled our Girasole to be more Italian rather than French in style along the lines of the roses that are consumed widely in the southern part of Italy during the hot summer months. We make this wine to pair with a wide array of food rather than as a back porch sipper and accordingly it is bone dry.
The quintessential dessert wine to go with food eaten that is not overly sweet like cheeses, dried fruits, cantucci and nuts. Made in a style that is part like Port but also part like Recioto from Valpolicella but distinctly Raffaldini. We pick Sagrantino and Petit Verdot and put them through the Appassimento drying process to make a delicious end of meal libation.
Our version of the Italian sparking wine called Franciacorta (a more complex Prosecco). We harvest early our Trebbiano grapes with a bit of Vermentino and sometimes Sangiovese and use the traditional fermentation in the bottle as they do when making champagne. We believe this adds layers of complexity of nuances than fermentation in pressure tanks. This has bracing acidity with zero residual sugar and is meant to be paired with a diverse range of foods anytime during the day.
The only wine not dry at Raffaldini and this is off dry by the slightest of margins. We make this wine to be similar to the Italian wine called Lambrusco which is red, juicy and delicious with a trace of sweetness yet with tannins. Definitely a food friendly off dry wine.