This Chardonnay is vinified similarly to the Luna d'Agosto cuvée, except for a short barrel aging to bring roundness and richness to the wine. Depending on the vintage, Giuilio Grasso conducts a complete or partial malolactic fermentation, depending on the ripeness of the fruit, in order to optimize the balance and complexity of the wine. The grapes, hand-picked at optimum ripeness, are gently pressed and the juice fermented in stainless steel tanks at low temperature. Next a portion of the wine is aged in French oak to enhance the complexity and aromatic richness. It can therefore be paired beautifully with a wide variety of dishes. Drink young within three to five years after bottling.
Pale straw yellow colour with greenish reflections. The aromatic nose reveals aromas of peach, mango, hazelnut, flowers and dust. On the palate the wine displays a remarkable balance between the richness of the material and a nervousness related to the acidity. The flavours of tropical fruit, vanilla and hazelnut harmoniously overlap.
Easily paired, it would go perfectly with dishes with strong flavours. Shellfish, pasta, charcuteries, and cheeses for example.
Marl, limestone and sand
1.5 hectare organically laboured vineyard without the use of chemical fertilizers or herbicides. Severe pruning. Southeast exposure. Average age of vines 20 years
Manual harvest. Delicate and long pressing of the grapes. Fermentation in stainless steel tanks with indigenous yeasts. Aging in stainless steel tanks and oak barrels for six 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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