This is the kind of variety which can be beautiful even on younger vineyards, when care is taken over on the ripening of the grapes. Obtained by selecting grapes from several different vineyards, this wine revives with a never-forgotten tradition.
Garnet red colour with ruby tinges. Nose fragrant dried flowers, with the aroma of geraniums and slight fruity overtones reminiscent of raspberries; taste dry, warm and so slightly tannic that it is very easy-drinking.
Goes well with fresh cold cuts, slightly mature cheeses and Italian-style pasta with ragù, as well as more simple red meat dishes such as hamburgers or beef carpaccio.
Bluish clayey-limestone marl
Growing location: various vineyards in the villages of Barbaresco and Treiso. Position: facing west, north-east. Harvest: between the end of September and the beginning of October
Both the brief maceration and the alcoholic fermentation take place in stainless steel at a controlled temperature. The wine then matures in the same tanks for around 4 months before 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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