Grechetto di Todi is an ancient grape indigenous to the area around Todi, mentioned by Pliny the Elder in his Historia Naturalis, with a name similar to but which is distinct from the Grechetto used in neighboring Orvieto’s blend. The Baccarelli family (father and son) bought Cantina Roccafiore in 1999 and biodynamically farm almost 40 acres of vineyards near the town of Todi determined to see how far the local grapes could go. Their flagship expression, FiorFiore comes from a single 1.5-hectare vineyard of roughly 45-year-old vines, planted on the white clay, limestone and chalk-rich soils that are typical of the region. Fermentation begins spontaneously, and the wine spends 12 months on its fine lees in a combination of terracotta amphora and large, neutral Slavonian oak casks before further bottle aging. The amphora preserves energy and freshness; the large old barrels allow the wine to broaden and gain texture without interference from oak flavors. Malolactic fermentation is also blocked to help preserve the grape’s naturally high acidity. The result is a Grechetto di Todi with weight but which is still lifted by mineral freshness. Aromas of cut flowers, waxy asian pear and mixed citrus. Hints of honey and ginger and grapefruit pith with a pleasing bitter finish that would pair well with grilled chicken or shrimp.