Grasso family has been producing wine since 1927,
but Federico Grasso only started bottling in 1980.
His sophisticated, modern Barolos are particularly
notable for avoiding excessive wood aromas, achieved
by using large barrels rather than barriques for
maturation, with less than 30% new wood even on
his single-vineyard bottlings.
This 100% Nebbiolo is grown in calcareous clay soils
in La Morra, with traditional maceration with the
skins for 40 days in steel using indigenous yeasts.
Maturation then continues in Slavonian oak casks
for 24 months, yielding a rich, vibrant, expressive
Barolo that can age gracefully for several years.
and serve this beauty with the “Swedish Meatballs
with Paprika Sauce” from our Wines
by Jennifer Cookbook!