100% Nebbiolo from the village of La Morra. Made using grapes from two south and south-east facing plots, one planted in 1948, the other in 1989. Soil composition is marna stone with clay and sand. Maceration takes place on skins for 4-5 days in rotary fermenters with temperature control. After fermentation the wine is aged in (225l) French oak barriques for 24 months. After more than 45 vintages, Elio Altare, grandson of founder Giuseppe, passed the torch to his daughter Silvia, who produces some of the very best modern Barolos Piedmont has to offer.

Gavarini Vigna Chiniera is a contemporary expression of traditional Barolo. Of Grassos two regular Barolos, Chiniera is the more feminine in style, showing a more floral personality in a finer, more elegant style. The fruit comes from a south-facing 3 ha plot within the Gavarini vineyard, 320-360 meters above sea level, on relatively loose-packed, slightly sandy, calcareous soil. Driven by rigorous attention to detail in the vineyard and picking at optimum phenolic maturity, the Grasso style is underscored by immaculate winemaking. Vigna Chiniera is fermented in stainless steel and typically spends 30 days on skins followed by 30 months maturation in 2500L Slavonian oak casks.

BRUNO GIACOSA Azienda Agricola Falletto Asili Di Barbaresco, Barbaresco

CA DEL BAIO Barbaresco Cru Vallegrande For four generations, the Grasso family has quietly made a name for themselves in the Barbaresco region, stretching back to the late 1800s when Giuseppe Grasso moved from Calosso in the Asti region to Treiso. The Barbaresco from Ca del Baio is garnet red with intense aromas of red fruits and flowers on the nose. The wine is dry, smooth and well-rounded on the palate with nicely balanced tannins and a long finish. Perfect with a fine pasta.