Azienda Agricola Silvio Grasso – three Baroli: elegance, structure, tradition.

THE 2010 AND 2011 VINTAGES

2010:

The winter was long and cold with a lot of snow, this, added to the mild temperature in April and in May, guaranteed an excellent vegetative development of the vines.

The summer was not particularly hot and the vines ripened late (in comparison to the trend of the previous vintages).

The good weather in September ensured a good sugar and phenolic development of the berries.

The 2010 Baroli have an intense colour and a rich and complex fruit.

 

2011:

The climate during the winter was normal with adequate rainfall that guaranteed an excellent water supply.

The springtime was warm so that the vegetative development of the vines was early. The summer was also warm.

The rains in September and the cool temperature favoured a well-balanced ripening of the grapes.

The wines are full-bodied and harmonic, very pleasant to drink.

 

BAROLO BRICCO LUCIANI 2010

This is the classical and most representative wine of the estate. The cru has always belonged to the Grasso family. The homestead is in the Cascina Luciani district. The crus of Luciani and of Manzoni are near, but the wines they yield are very different. The wines made from the vines of Luciani are elegant, the wines made from the vines of Manzoni are structured. This is due to the slight difference of the soils. The soil of Luciani is clayey while the soil of Manzoni is clayey/calcareous. The exposure is very similar.

Vinification and ageing

Fermentation and maceration with the skins for 10 days in steel vats, the wine then matures in French oak barriques for 24 months. Finishing in the bottle for 12 months.

Colour: garnet red with ruby red reflections

Flavour:  dry, full-bodied, quite supple, velvety tannins, a very long finish

Nose: intense, ethereal, liquorice, ripe fruit

Food matches: Red meat dishes, seasoned cheese, game.

 

BAROLO BRICCO MANZONI 2010

This wine is called “Bricco Manzoni” and not “Ciabot Manzoni” anymore since the 2010 vintage due to bureaucratic reasons. This is the other historical wine of the estate. This wine is structured, masculine. A client reported that it is an excellent match with Korean cuisine.

Vinification and ageing: fermentation and maceration with the skins for 10 days in steel vats, the wine then matures in French oak barriques for 24 months. Finishing in the bottle for 12 months.

Colour: garnet red with ruby red reflections

Flavour: dry, supple, of great character, evident tannins, a pleasant and very long finish

Nose: ripe fruit, prune and blueberry, liquorice, aromatic and officinal herbs.

Food matches: Red meat dishes, seasoned cheese, game

 

BAROLO TURNE' 2010

Federico loves to experiment and he made this wine as wine was made in the past. In the beginning this Barolo was made for fun and then the experiment was successful: a high quality wine was obtained even with a very long maceration with the skins (40 days). The first vintage was 2001.

Vinification and ageing

Traditional maceration with the skins for 40 days in steel with indigenous yeast. The wine then matures in large Slavonian oak casks for 24 months. Finishing in the bottle for 12 months.

Colour: garnet red with ruby red reflections

Nose: elegant, clean, fresh, fruity, ripe cherry and rose notes

Flavour: warm, well structured, fresh, quite supple, elegant tannins, intense, very long and pleasant finish

Food matches: Red meat dishes, seasoned cheese, game