The Ca’ del Baio estate originated with the meticulously crafted Asili cuvée, one of the Barbaresco appellation’s most respected wines. In 1880, the entire Asili vineyard belonged to the Grasso family, but through the years the family yielded some parcels and kept only their favourite ones to start their own production. Their Asili vineyard is located just south of the village of Barbaresco, on the limestone and blue marl clay that make up the right bank of the river Tamaro.
Ruby red colour with reflections of brick. The wine reveals an intense bouquet of intoxicating maraschino cherry, violet, tar, liquorice and spice. Medium bodied, the palate is very balanced, full and fresh, with floral and liquorice accents that interweave with dense red fruit flavours. The tannins are silky and harmoniously support the matter. The long cherry stone and violet finish continues for many seconds. A great Barbaresco wine at a fraction of the cost of many competitors. To be enjoyed over the next 15 years.
A natural match for roast and terrine meats, mature cheeses and fondues, meat and vegetable soups.
Blue clay and limestone marl
Organically laboured vineyard without the use of chemical fertilizers or herbicides. Severe pruning. Western exposure. Average age of vines 35 years
Manual harvest. De-stemming followed by a light grape pressing and slow fermentation at controlled temperature for 30 days. Fermentation in stainless steel tanks with indigenous yeasts. Malolactic fermentation and aging in Slovenian and French oak casks and barrels for 24 months, followed by at least six months of bottle aging
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 AOC surrounding the village of Barbaresco was long overlooked for the neighbouring Barolo appellation. This lack of awareness or notoriety had nothing to do with the quality of its wines; it was simply because none of the Barbaresco producers were kings, aristocrats or ministers. All the attention was thus, until the 1950s, focused on the neighbouring town with its many notables and dignitaries. In addition, Barbaresco’s vineyards only cover half the size of Barolo’s and has thereby fewer producers. Nowadays however, Barbaresco’s elegant and fragrant wines are now recognized around the world as among the best in Italy and the region is slowly but surely catching up with Barolo.
The soil composition in Barbaresco is more homogeneous than in Barolo. Although the two appellations are often considered as very similar because of their proximity there are differences in the subsoil’s mineral constitution. Barbaresco has more copper and zinc and a lower concentration of manganese, resulting in a distinctly different spectrum of aromas. The climate is also warmer, allowing the Nebbiolo to reach its phenolic maturity faster. The wines are thus sometimes slightly less alcoholic than Barolo wines and usually easier to appreciate in their youth because of their delicate tannins.
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