Nicely aromatic, offering spiced plum, some black cherry, and a hint of root beer. The tart attack shows the wine’s youth, though the tannins aren’t coarse or grainy. As on the nose, the palate shows quite a bit of fruit. With age or air, savory component will emerge and integrate. For example, after a half hour, light black pepper notes complemented the fruit. Medium in body and length.

WINE INFORMATION

It is said that Barolo is the Emperor of Italian wines, and Barbaresco is its Empress. Both these wines are named for their hometowns in the Langhe hills of the Piedmont region of northwest Italy, and both are made from 100% Nebbiolo. The Piedmont produce much more of this grape than what comes from its most famous villages. The name comes from nebbia, the Italian word for “fog,” reflecting the late-.summer mist that blankets the local vineyards. The variety makes up barely 3% of all Piedmont wines and it is very site-specific. It is happiest at higher elevations with ample sun, meaning southern exposure in the Northern hemisphere. Clonal selection and tannin management are important to the quality of the wine. Over the last few decades, producers have let grapes ripen more and use shorter macerations and vinifications to attenuate the astringency that is the hallmark of the grape; new, smaller oak barrels are also being substituted for large old casks.

The Grasso family has produce wine since 1927, but only when Alessio Federico took over from his father Silvio in 1980 did they begin bottling wine commercially. The son straddles the old style-new style with grace; his four single-vineyard Barolos are sophisticated without excessive wood aromas. Grapes are organically farmed; an investor has provided the family with a cattle farm to supply organic manure. The family tends 14 hectares (ha) of vines, 6 owned and 8 leased.  Grapes for this wine come from a two-ha plot with SE/SW exposure planted in 1997 on calcareous clay and sandstone soils. The juice undergoes a 5-6 day maceration followed by a 10-day fermentation in stainless steel. It ages 6 months in tank, 3 months in large oak casks, and 6 months in bottle. SO2 use is careful and minimal.

Charcuterie, Cheese, Chicken/Turkey, Fish-full flavored (salmon/tuna), Ham, Hearty stew, Lamb, Mushrooms, Roasted Root Vegetables, Sausage, Spicy Food, Sushi, Tapas