Zone:La Morra/Barolo (Cuneo)
Vineyard extension (hectares):1.5
Vineyard age (year of planting):Nebbiolo 1984
Nose:Very intense, elegant, fruity
Flavour:Dry, austere, warm, tannic, fresh, intense, good persistence
Serving temperature (°C):16-18
Match with:red meat, cheese, game
Average no. bottles/year:10,000
Grape yield per hectare tons:6
This wine is made from the grapes grown in various vineyards
Vinification and ageing
Fermentation in steel vats for 10 days, the wine matures in French oak barriques for 24 months. Finishing in the bottle for 12 months.
Address:Cascina Luciani- Fraz. Annunziata, 112 12064 La Morra CN
Year of establishment:1927
Total annual production:90000
Total vineyard extension (hectares):14
Planted varietals and extension (hectares):2ha Barbera 0.3ha Cabernet sauvignon 2ha Dolcetto 0.3ha Merlot 4ha Nebbiolo 0.3ha Syrah
Vine training system:
Cultivation method in the vineyard:grass is left on the aisles between the rows of vines
Type of viticulture:integrated/sustainable
Harvest period:First of September for Dolcetto, from 1 to 15 October for Nebbiolo and Barbera
It is a pleasure to visit the Azienda Agricola Silvio Grasso: it is a wonderful example of a family run estate and of a perfect synergy between the members of the family. Alessio Federico, the present owner, passed his passion and dedication to his two sons, Paolo (a specialist in food technology) and Silvio (an agricultural technician), and has always been supported by his wife Marilena, who is also an excellent cook! Silvio prefers to work in the vineyards while Paolo follows the work in the cellar.
The estate was established in 1927, but the whole grape production started being vinified and bottled only in mid 1980s by Alessio Federico who took over the management from his father Silvio. Since 1980 the vineyard extension was increased from 4.5 hectares to the 14 hectares of today. The agricultural practices are strictly environment friendly.
All the Nebbiolo vineyards stand within the commune of La Morra: Bricco Luciani and Bricco Manzoni, the historical crus of La Morra and of the estate, Annunziata Vigna Plicotti and Giachini.
The volcanic Federico, in order to enhance the character of the different plots that make up his property, releases six Baroli: in addition to Barolo Bricco Manzoni and Barolo Bricco Luciani, he offers a traditionally made wine (forty days of maceration with the skins and aged in large Slavonian oak casks), two single vineyard versions from the Giachini and Plicotti crus and a Barolo made with a blend of different vineyards.
The estate also produces a seductive barrel-fermented Barbera from the Fontanile vineyard, as well as a traditional juicy Barbera, a pretty and youthful Dolcetto and two different versions of Nebbiolo.