Gialdi

Gialdi was born in 1953 when Guglielmo Gialdi founded the company in Mendrisio as a wine merchant. For three decades it was all about trading. Then in 1984 everything changed. Feliciano Gialdi, Guglielmo's son, acquired a winery in Bodio, in the lower Leventina valley up north. That's when Gialdi started producing its own wines, focusing on Merlot, the grape that defines Ticino.

The cellars and terroir

The estate operates between two distinct regions. In Mendrisio, the historic cellars date back to the early 20th century. They're partially carved into the mountainside at the base of Monte Generoso. Natural air flows from the massif keep temperatures constant year-round, creating ideal conditions for aging wines in French oak barrels. These traditional cantine are typical of the Mendrisiotto area. The Gialdi line sources grapes from around 200 growers in Sopraceneri, the northern region. The sandy, well-drained soils with gneiss and granite give these wines spicy, balsamic notes and a certain austerity. In 2001, Gialdi merged with Brivio Vini, founded by Guido Brivio. The Brivio line focuses on Sottoceneri in the south, working with about 80 growers. Here the soils are heavier, clay-rich and calcareous, producing fuller-bodied, supple wines with remarkable finesse.

Winemaking philosophy

Feliciano Gialdi runs the company today, with his daughter Raffaella representing the next generation. The team includes oenologist Alfred De Martin, whose work with both the Gialdi and Brivio ranges has earned respect across Switzerland. The philosophy is simple: work closely with growers who've been tending vines for generations. These partnerships, some spanning decades, are built on trust and mutual respect. The company processes nearly a million kilograms of grapes annually. Production lines use modern technology, but aging remains traditional. The wines mature in those centuries-old rock cellars where constant cool temperatures and humidity are naturally maintained. Gialdi earned ISO 22000 certification in 2016, ensuring traceability and food safety throughout the production chain. Sustainable agriculture practices help preserve soil and water resources.

The wines

The portfolio spans both Gialdi and Brivio labels, each reflecting its regional terroir. Entry-level offerings include fresh, fruity Merlot Ticino DOC and the distinctive white Merlot, a specialty where red Merlot grapes are vinified as white wine. There's also a delicate rosato. Mid-range wines like Terre Alte show more complexity, with balanced fruit and light spice. Premium cuvées include Sassi Grossi, aged 18 months in oak barrels, and the collaborative Quattromani project with fellow Ticino winemakers Claudio Tamborini and Angelo Delea. Top wines like Trentasei spend three years in French oak. The range also includes a blanc de noir sparkling wine made with the traditional method. Both lines express Ticino's identity, from the spicy northern wines to the elegant southern expressions.