| Fratelli Grasso, in the town of Treiso in the Barbaresco DOCG is owned and operated by brothers Luigi and Alfredo. They have approximately seven hectares of Nebbiolo with a full south facing at a high altitude for the zone. Southern exposure and excellent vineyard work help the grapes ripen fully for cellar master/enologist Gianfranco Cordero (with assistance from Marc de Grazia). Grasso, though hardly a disciple of today's ultra-modern school of winemaking, favors an approach in the cellar that results in maximum freshness and vitality. The Barbaresco offers ethereal rose petal aromas that are found only in low yield, pure Nebbiolo. |
| Fratelli Grasso Website |
| Nebbiolo |
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| Barbera d'Alba |
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| Barbaresco |
| 100% Nebbiolo. Maceration on the skins in steel rotary fermentors with temperature control, aging in French barriques for 14-18 months, fining in the bottle for a few months. Aromatic with lots of ripe plum and hints of earth and pepper. Lighter-bodied for a Barbaresco (but don't be deceived its still one of the big reds from Italy) and accessible early on, but the silky smooth tannins and good acidic finish indicate solid aging potential. |
| Barbaresco Valgrande |
| 100% Nebbiolo. A fruity and straightforward red, with spice and berry aromas and flavors. Medium- to full-bodied, with firm tannins and a medium finish. |
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