2016 Barolo, Gavarini Chiniera, Elio Grasso, Piedmont, Italy

2016 Barolo, Gavarini Chiniera, Elio Grasso, Piedmont, Italy

Product: 20168109873
Prices start from £370.00 per case Buying options
2016 Barolo, Gavarini Chiniera, Elio Grasso, Piedmont, Italy

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Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Storage charges apply.
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6 x 75cl bottle
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A wonderfully floral red with strawberry, sliced-orange and floral character. Medium to full body with very integrated, fine tannins and a beautiful finish. So refined. Drink or hold.

James Suckling, JamesSuckling.com (August 2020)

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Critics reviews

James Suckling95/100

A wonderfully floral red with strawberry, sliced-orange and floral character. Medium to full body with very integrated, fine tannins and a beautiful finish. So refined. Drink or hold.

James Suckling, JamesSuckling.com (August 2020)

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About this WINE

Azienda Agricola Elio Grasso

Azienda Agricola Elio Grasso

Founded by Elio Grasso in the late 1970s, Azienda Agricola Elio Grasso is located in the Piedmont region of Italy and is known for producing high-quality wines that showcase the unique terroir of the Langhe area. The estate encompasses vineyards in some of the most prestigious regions of Barolo, including Monforte d’Alba, Castiglione Falletto, and Serralunga d’Alba.

The winery is dedicated to traditional winemaking practices and strongly emphasizes respecting the land and the environment. The vineyards are cultivated meticulously, and the grapes are hand-harvested to ensure the best quality fruit.

Their Barolo wines are made from the Nebbiolo grape variety, which is well-suited to the region’s climate and soil. The winery produces different single-vineyard Barolo wines, each expressing the distinct characteristics of the respective terroirs.

Below is a list of wines produced by Azienda Agricola Elio Grasso.

Barolo “Ginestra Casa Maté” sourced from the Ginestra Cru in Monforte d’Alba, and known for its elegance and complexity.

Barolo “Gavarini Chiniera”, from the Gavarini vineyard in Monforte d’Alba, known for its structured and long-lived nature.

Barolo “Rüncot”, from the vineyard in Serralunga d’Alba, known for its power and intensity.

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Located due south of Alba and the River Tanaro, Barolo is Piedmont's most famous wine DOCG (Denominazione di Origine Controllata e Garantita), renowned for producing Italy's  finest red wines from 100 percent Nebbiolo

Its red wines were originally sweet, but in 1840 the then extant Italian monarchy, the House of Savoy, ordered them to be altered to a dry style. This project was realised by French oenologist Louis Oudart, whose experience with Pinot Noir had convinced him of Nebbiolo's potential. The Barolo appellation was formalised in 1966 at around 1,700 hectares – only a tenth of the size of Burgundy, but almost three times as big as neighbouring Barbaresco.

Upgraded to DOCG status in 1980, Barolo comprises two distinct soil types: the first is a Tortonian sandy marl that produces a more feminine style of wine and can be found in the villages of Barolo, La Morra, Cherasco, Verduno, Novello, Roddi and parts of Castiglione Falletto. The second is the older Helvetian sandstone clay that bestows the wines with a more muscular style. This can be found in Monforte d'Alba, Serralunga d'Alba, Diano d'Alba, Grinzane Cavour and the other parts of Castiglione Falletto. Made today from the Nebbiolo clones Lampia, Michet and Rosé, Barolo has an exceptional terroir with almost every village perched on its own hill. The climate is continental, with an extended summer and autumn enabling the fickle Nebbiolo to achieve perfect ripeness.

Inspired by the success of modernists such as Elio Altare, there has been pressure in recent years to reduce the ageing requirements for Barolo; this has mostly been driven by new producers to the region, often with no Piedmontese viticultural heritage and armed with their roto-fermenters and barriques, intent on making a fruitier, more modern style of wine.

This modern style arguably appeals more to the important American market and its scribes, but the traditionalists continue to argue in favour of making Barolo in the classic way. They make the wine in a mix of epoxy-lined cement or stainless-steel cuves, followed by extended ageing in 25-hectoliter Slavonian botte (barrels) to gently soften and integrate the tannins. However, even amongst the traditionalists there has been a move, since the mid-1990s, towards using physiologically (rather than polyphenolically) riper fruit, aided by global warming. Both modernist and traditional schools can produce exceptional or disappointing wines.

Recommended traditionalist producers:
Giacomo Borgogno, Giacomo Conterno, Bruno Giacosa, Elio Grasso, Marcarini, Bartolo Mascarello and Giuseppe Mascarello.

Recommended nmdernist producers:
Azelia, Aldo Conterno, Luciano Sandrone, Paolo Scavino and Roberto Voerzio

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Nebbiolo is the grape behind the Barolo and Barbaresco wines and is hardly ever seen outside the confines of Piedmont. It takes its name from "nebbia" which is Italian for fog, a frequent phenomenon in the region.

A notoriously pernickety grape, it requires sheltered south-facing sites and performs best on the well-drained calcareous marls to the north and south of Alba in the DOCG zones of Barbaresco and Barolo.

Langhe Nebbiolo is effectively the ‘second wine’ of Piedmont’s great Barolo & Barbarescos. This DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style. Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15% other red indigenous varieties, such as Barbera or Dolcetto.

Nebbiolo flowers early and ripens late, so a long hang time, producing high levels of sugar, acidity and tannins; the challenge being to harvest the fruit with these three elements ripe and in balance. The best Barolos and Barbarescos are perfumed with aromas of tar, rose, mint, chocolate, liquorice and truffles. They age brilliantly and the very best need ten years to show at their best.

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