2010 Barolo Ginestra, Vignacasa Mate, Elio Grasso duplicate of 30800

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.

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.

Nebbiolo

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.