These grapes, just like all the grapes at Ca’ del Baio, are manually harvested at optimum ripeness. For this wine, the fruit is de-stalked and the whole berries undergo a few days of cold maceration to extract colour and fruit. The fermentation with natural yeasts is naturally triggered by increasing the temperature in the stainless steel vats. The malolactic fermentation takes place in oak casks followed by nine months of aging to allow this tannic grape to soften. A Nebbiolo that can be enjoyed in its youth, or after a few years of aging to allow the tannins to further soften. An excellent and very affordable Nebbiolo that, given its origin, could be called a mini-Barbaresco!
Pale ruby red colour with brick-coloured glints The aromatic nose reveals aromas of cranberry, strawberry, cherry, spice and cedar. On the palate it is medium bodied, with rose, cherry and strawberry that extend into a long, balanced finish. The tannins are present, but they are fine and without roughness. A very nice, affordable wine to enjoy with food that you can drink over the next eight years.
Lamb, veal shank, ground or big game.
Marl, limestone, and sand
Organically laboured vineyard without the use of chemical fertilizers or herbicides. Severe pruning. Southwest exposure. Average age of vines 20 years
Manual harvest. De-stemming followed by a few days of cold maceration. Fermentation in stainless steel tanks with indigenous yeasts. Malolactic fermentation and aging in oak casks for nine months followed by bottling
GIULIO GRASSO Grape-growner of the year
Giulio Grasso - founder of Caʼ del Baio winery - in an authentic grape-grower, a man who lives the rhythms of nature and countryside practically in symbiosis with his vineyards. Although his productions ranges from red white wines to red of the territory, it his nevertheless his Barbaresco wines from Pora, Asili and Vallegrande crus that most deeply represent him, and above all, his ties to his land. He is transmitting these values to his daughters Paola, Valentina and Federica, who work with him in to the winery.
The Editors in Chief of the Italian Wines 2016 guide Gambero Rosso, Gianni Fabrizio, Eleonora Gerini, Marco Sabellico
Giulio Grasse from the domain Ca' Del Baio was recently awarded grower of the year by the famous Gambero Rosso! Congratulations!
The Grasso family has been making wine in Barbaresco since the 1880’s. Giulio and Luciana Grasso, fourth generation wine makers, are now running the family business with the help of their daughters Paola, Valentina and Federica. They maintain their traditional values with particular attention to the vines, especially during pruning, crucial for yield control and fruit quality. The use of herbicides and fertilizers in the vineyards was banned long ago and only natural yeasts are used for fermentation. Sulfur dioxide is used in very small quantities to preserve the wines’ intrinsic qualities. They grow Moscato, Chardonnay, Cortese, Riesling, Dolcetto, Nebbiolo and Barbera for their remarkable range of organic wines.
The subregion Langhe is undoubtedly one of Piedmonts’ most reputed with its famous Barolo, Barbaresco, Barbera d'Alba and Barbera d'Asti. The appellation is located in the south, about ten kilometers east of Barolo. The Nebbiolo grape was, and continues to be, very popular here as it produces wines that are slightly sweet and more fragrant than its Barolo and Barbaresco peers. However, the Barbera, a dark grape with high acidity, is gaining ground as it produces very elegant wines. The Freisa and Docletto grape varieties, able to ripen on the coldest sites and in the highest regions are also grown. This great grape variety provides Langhe wine growers the opportunity to make wines that reflect their terroir as accurately as possible. Some even work with international varieties such as Chardonnay and Sauvignon Blanc with great results.
Langhe has many similarities with Burgundy. It is a winemaker country where wine and food form an indivisible whole. The area is a foodie paradise with its truffles, nougat, nuts, cheeses and meats. The majority of wineries and estates are family owned and run where the land has been worked with love for generations.
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