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’. Grasso prefers to use large barrels rather than barriques for maturation, and uses less than 30% new wood even on his single-vineyard bottlings. 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. 100% Nebbiolo from La Morra, planted in clay and limestone soils. Fermented in stainless steel with a maceration time of 5-6 days. The wine ages in stainless steel for 6 months, plus 3 months in large oak cask and 6 months in bottle.