The Podere Grecchi Winery was purchased in 1973 by Carlo Buzzi. Its name derives from the presence of an ancient Greek settlement; subsequently the transcription of the topographic maps transformed the “Greci” (Greek) name into Grecchi; the company initially produced cereals and hazelnuts.
In 1999 his sons Massimo, agricultural expert, and Sergio, graduated in Agriculture and later in oenology, undertook a well-detailed study of the terrain and exposure and thanks to the support of some teachers of the University of Tuscia they planted the first two hectares of vineyards.
In the following years the surface of the vineyard has increased to about 11 hectares.
In choosing the vines, two paths were followed: the first on the varieties linked to the territory (autochthonous); the second on international vines.

In 2005, two PDO red wines were born from the transformation of the grapes: Poggio Ferrone and Santirossi and a white PGI: Poggio Grecchi.
In 2007, PGI San Silvestro was born from Grechetto grapes.
In 2010, Eliandrè (named by Carlo's two grandchildren Elisa and Andrea) was produced from Viognier grapes.
2016 saw the first vintage of Sauvignon Blanc but above all the first bottle of "Il Fedele" from Rossetto (or Trebbiano Giallo) grapes.
Il Fedele is the result of a careful study of old vines found in a vineyard near the company.
To date, the Podere Grecchi Winery is the only one that produces Rossetto wines on clayey limestone soil.

Let's see the various stages of wine production and then go into more detail, identifying the differences between red and white winemaking.
After the harvest, the harvested grapes are brought to the cellar where they are de-stemmed and pressed.
The pressing is the phase in which the mechanical breakdown of the grape takes place; this must not be too aggressive as it would lead to too high oxidation of the must.

After being pressed, the white grapes will be processed in reduction, that is, we will try to avoid oxidation. The subsequent phase of the vinification in white involves placing the crushed grapes in the tank in an environment saturated with carbon dioxide and at a temperature around 8° C.
This process has the name of cryomaceration and is intended to extract primary perfumes from the skins.
After 24 hours, the must is drained by falling and placed in another tank at controlled temperature for fermentation.

When it comes to red wine-making, after the unstalking and pressure, the result of this process goes into the fermenting cells. In this phase, in order to facilitate the extraxtion of the wine color (red), takes place the remixing and shacking of the skins, containing the tannin and polyphenols.
The duration of the maceration depends by the type of wine that the producer wants to obtain: it will be a short maceration for for wines meant for a quick commercialization, a longer one for wines that are meant for ageing.