Guido Martinetti studied agraria at university, hoping to follow his father into wine. Instead, while visiting Gaja’s San Lorenzo vineyard in 2002, he read an article by Carlo Petrini (the founder of Slow Food) saying that nobody made ice cream like they used to. He sent the article to his friend Federico Grom, which spurred them to set up their first gelateria in Turin. This shop, Grom, was an immediate success because they used the best of ingredients, whether melons from Hokkaido, apricots, pears and figs from their own farm in the Monferrato hills or vanilla from Madagascar. Indeed, the name Mura Mura means ‘enjoy life slowly’ in Malagasy. It was the name they used when they sold Grom in 2015 and began the move into wine.
This is an exciting estate making wines in the heart of the one of the world’s greatest wine producing regions, so watch this space – they are a star of today and a superstar of the future.
Sustainable
