.

Elio Grasso

Monforte | Piedmont

The vineyards owned by the family have always been the heritage of the company, in an area that has always been considered a high vocation, as evidenced by the inclusion of our vineyards in the map of the best vineyards created by the great historian Lorenzo Fantini at the beginning of last century.
So at the beginning of the eighties the Grasso family decided to go back to the origins as winegrowers, although they are aware that the work does not end at the end of the row and without thinking of having to invent something, but simply to respect, without mental closures, the best of tradition and the work of those who preceded. The first logical consequence was the choice to vinify and bottle the grapes from the vineyards separately starting from 1978, taking care that the farm could find its own space in a market where good winemakers were already operating. The policy of small steps began with progressive replanting of Nebbiolo, Barbera and Dolcetto and since 1986 also a small plot of non-native grapes, Chardonnay, "educating" it to be an expression of the terroir in which it was introduced. Currently, the average production does not exceed ninety thousand bottles, a quantity that allows us to maintain a familiar approach to work and meticulous control at all stages, from work in the vineyard to that in the cellar.
The cellar is equipped with special rooms where the vinification and refinement are carried out with great care and without haste, leaving each wine time to mature and reach the right balance, before bottling. And even once in the bottle, the wines rest for several months before leaving the cellar. Equipped with an important potential for evolution over time, but already appreciable and balanced even at a young age.

The vinification of Barolo Gavarini Chiniera involves alcoholic fermentation in temperature-controlled stainless steel tanks, with daily pumping over. Once malolactic fermentation has taken place, the wine is aged in 25 hectolitre Slavonian oak barrels. After bottling, the Barolo Gavarini Chiniera rests in the cellar for 8-10 months before being sold.

Out of stock

The vinification of Barolo Gavarini Chiniera involves alcoholic fermentation in temperature-controlled stainless steel tanks, with daily pumping over. Once malolactic fermentation has taken place, the wine is aged in 25 hectolitre Slavonian oak barrels. After bottling, the Barolo Gavarini Chiniera rests in the cellar for 8-10 months before being sold.

The vinification of Barolo Gavarini Chiniera involves alcoholic fermentation in temperature-controlled stainless steel tanks, with daily pumping over. Once malolactic fermentation has taken place, the wine is aged in 25 hectolitre Slavonian oak barrels. After bottling, the Barolo Gavarini Chiniera rests in the cellar for 8-10 months before being sold.

The vinification of Dolcetto d'Alba dei Grassi involves alcoholic fermentation in stainless steel tanks at controlled temperature, with daily pumping over. Once malolactic fermentation has taken place, the wine stays in steel and is bottled in the months of April-May.

The vinification of the "Educated" Langhe Chardonnay involves alcoholic fermentation in French oak barriques. After malolactic fermentation, the "Educated" Chardonnay continues to refine in barriques for about 7 months. Bottling takes place in the months of April-May.

Out of stock

The vinification of the Langhe Nebbiolo involves alcoholic fermentation in stainless steel tanks at controlled temperature, with daily pumping over. Once malolactic fermentation has taken place, the wine stays in steel and is bottled in the months of April-May.