Silvio Grasso Barolo Nebbiolo 2011
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This is a red wine imageSilvio Grasso Barolo Nebbiolo 2011

 
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James Suckling 92
"A dense and decadent wine with dried meat, ripe berry and walnut character plus hints of leaf. Full-bodied, round and chewy yet savory and beautiful. Tannic and powerful. Try in 2018."

Wine Spectator 90
"Menthol and licorice accents complement the core of cherry and strawberry fruit. Balanced, but needs a few years to integrate. Fine length. Best from 2018 through 2032. 850 cases made. –BS"

Wine Information:
Production area: La Morra
Vineyard extension: 0.50
Blend: Nebbiolo - 100%
Vineyard age: ... read more
This is a red wine
Item ID: #20701
Size: 750mL (wine)
Closure: Cork

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Item Description

James Suckling 92
"A dense and decadent wine with dried meat, ripe berry and walnut character plus hints of leaf. Full-bodied, round and chewy yet savory and beautiful. Tannic and powerful. Try in 2018."

Wine Spectator 90
"Menthol and licorice accents complement the core of cherry and strawberry fruit. Balanced, but needs a few years to integrate. Fine length. Best from 2018 through 2032. 850 cases made. –BS"

Wine Information:
Production area: La Morra
Vineyard extension: 0.50
Blend: Nebbiolo - 100%
Vineyard age: Nebbiolo - 1982
Soil type: Calcarous-clayey
Exposure: South/south-west

Vinification and ageing: Traditional maceration with the skins for 40 days in steel with indigenous yeasts, maturation in Slavonian oak casks (capacity 10 Hl) for 24 months.

About
“(Grasso’s are) sensational Barolos that taste like the essence of Nebbiolo (Parker).”

The Grasso family has been producing wine since 1927, but Federico Grasso only started bottling in 1980, and has “produced a bevy of sensational efforts over recent vintages” (Parker). His sophisticated, modern Barolos are particularly notable for avoiding excessive wood aromas; to this end, Grasso prefers to use large barrels rather than barriques for maturation, and uses less than 30% new wood even on his single-vineyard bottlings. The “Bricco Luciani”, which is located just above Molino’s “Gancia” vineyard, is soft, generous, classic La Morra, while the “Ciabot Manzoni” was described as “Godzilla-like” by Parker, “multidimensional, compelling/prodigious… gigantic in scope.

Farming Practices:
At the estate “natural agriculture” is carried out. Integrated insect and disease control is carried out. Sulfur-and copper-based products are used. Only organic fertilizers are used (the Insieme Group financed a cattle farm also for the production of manure). Spontaneous cover crops (sometimes specific crops are sown) are left between the rows of vines, the grass is mowed and the soil is occasionally tilled (the turf is mainly left in place). Very careful use of SO2 in the wines.

Silvio Grasso

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Silvio GrassoThe Grasso family has been producing wine since 1927, but Federico Grasso only started bottling in 1980, and has "produced a bevy of sensational efforts over recent vintages" (Wine Advocate). His sophisticated, modern Barolos are particularly notable for avoiding excessive wood aromas; to this end, Grasso prefers to use large barrels rather than barriques for maturation, and uses less than 30% new wood even on his single-vineyard bottlings. The "Bricco Luciani", which is located just above the "Gancia" vineyard, is soft, generous, classic La Morra, while the "Ciabot Manzoni" was described as "Godzilla-like" by the Wine Advocate, "multidimensional, compelling/prodigious... gigantic in scope and stature."Dolcetto and Langhe Nebbiolo also exhibit exceptional lushness and ripeness, with superb purity of flavors and aromas, without wood aging.

Vineyard Management: At the estate "natural agriculture" is carried out. Integrated insect and disease control is carried out. Sulfur-and copper-based products are used. Only organic fertilizers are used (the Insieme Group financed a cattle farm also for the production of manure). Spontaneous cover crops (sometimes specific crops are sown) are left between the rows of vines, the grass is mowed and the soil is occasionally tilled (the turf is mainly left in place). Very careful use of SO2 in the wines.

Farming Practice:Practicing Organic

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