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” (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.
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