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’. 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. 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. 100% Nebbiolo grown in calcareous clay soils in La Morra. Fermentation lasts 10 days in stainless steel. Aged in 30-40% new French oak barriques for 24 months, plus 12 months in bottle.