Grasso
Grasso
Address
Frazione Annunziata, 112 - 12064 La Morra (Cuneo)
Owner
Grasso Alessio Federico
Year of Establishment
1927
Region
Piedmont
It is a pleasure to visit the Azienda Agricola Silvio Grasso: it is a wonderful example of a family run estate and of a perfect synergy between the members of the family. Alessio Federico, the present owner, passed his passion and dedication to his two sons, Paolo (a specialist in food technology) and Silvio (an agricultural technician), and has always been supported by his wife Marilena, who is also an excellent cook! Silvio prefers to work in the vineyards while Paolo follows the work in the cellar. The estate was established in 1927, but the whole grape production started being vinified and bottled only in mid 1980s by Alessio Federico who took over the management from his father Silvio. Since 1980 the vineyard extension was increased from 4.5 hectares to the 14 hectares of today. The agricultural practices are strictly environment friendly. All the Nebbiolo vineyards stand within the commune of La Morra: Bricco Luciani and Bricco Manzoni, the historical crus of La Morra and of the estate, Annunziata Vigna Plicotti and Giachini. The volcanic Federico, in order to enhance the character of the different plots that make up his property, releases six Baroli: in addition to Barolo Bricco Manzoni and Barolo Bricco Luciani, he offers a traditionally made wine (forty days of maceration with the skins and aged in large Slavonian oak casks), two single vineyard versions from the Giachini and Plicotti crus and a Barolo made with a blend of different vineyards. The estate also produces a seductive barrel-fermented Barbera from the Fontanile vineyard, as well as a traditional juicy Barbera, a pretty and youthful Dolcetto and two different versions of Nebbiolo.
Average annual production
90,000 bottles
Total vineyard extention
13 ha
Planted varietals and extension
Dolcetto - 1 ha
Barbera - 2 ha
Nebbiolo - 8 ha
Merlot - 2 ha
Vine training system
Guyot
Cultivation method in the vineyard
Grass left on the aisles between the vines
Type of viticulture
Integrated/sustainable
Grasso
Grasso
Grasso
Grasso
Grasso
Grasso
Grasso
Grasso
Grasso
Grasso
Grasso
Grasso
Owner Grasso Alessio Federico
Year of Establishment 1927
Agronomist Grasso Alessio Federico
Winemaker Grasso Alessio Federico
It is a pleasure to visit the Azienda Agricola Silvio Grasso: it is a wonderful example of a family run estate and of a perfect synergy between the members of the family. Alessio Federico, the present owner, passed his passion and dedication to his two sons, Paolo (a specialist in food technology) and Silvio (an agricultural technician), and has always been supported by his wife Marilena, who is also an excellent cook! Silvio prefers to work in the vineyards while Paolo follows the work in the cellar. The estate was established in 1927, but the whole grape production started being vinified and bottled only in mid 1980s by Alessio Federico who took over the management from his father Silvio. Since 1980 the vineyard extension was increased from 4.5 hectares to the 14 hectares of today. The agricultural practices are strictly environment friendly. All the Nebbiolo vineyards stand within the commune of La Morra: Bricco Luciani and Bricco Manzoni, the historical crus of La Morra and of the estate, Annunziata Vigna Plicotti and Giachini. The volcanic Federico, in order to enhance the character of the different plots that make up his property, releases six Baroli: in addition to Barolo Bricco Manzoni and Barolo Bricco Luciani, he offers a traditionally made wine (forty days of maceration with the skins and aged in large Slavonian oak casks), two single vineyard versions from the Giachini and Plicotti crus and a Barolo made with a blend of different vineyards. The estate also produces a seductive barrel-fermented Barbera from the Fontanile vineyard, as well as a traditional juicy Barbera, a pretty and youthful Dolcetto and two different versions of Nebbiolo.
Average annual production
90,000 bottles
Total vineyard extention
13 ha
Planted varietals and extension
Dolcetto - 1 ha
Barbera - 2 ha
Nebbiolo - 8 ha
Merlot - 2 ha
Vine training system
Guyot
Cultivation method in the vineyard
Grass left on the aisles between the vines
Type of viticulture
Integrated/sustainable
Harvest Period
September - October