Product information

Elio Grasso Barolo Ginestra Casa Matè 2016

Nebbiolo from Monforte d'Alba, Barolo, Piedmont, Italy


$230ea in any 3+
$220ea in any 6+
Closure: Cork


Ample and creamy on the palate, with tremendous depth, the 2016 Barolo Ginestra Casa Matè is super impressive, even in the early going. Next to the Gavarini Chiniera, the Ginestra Casa Matè is a Barolo of textural resonance and volume. Black cherry, plum and a range of balsamic notes infuse the 2016 with tons of character. The is one of the real standouts of the year.

Antonio Galloni 97 Points

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Check out all of the wines by Elio Grasso

Why is this Wine so Yummy?

Grape: Nebbiolo

First vintage: 1978

Aspect and height above sea level: south-facing, 300-350 metres

Soil type: moderately loose-packed, slightly clayey, limestone-based

Vine training system and planting density: Guyot-trained at 4,500 vines per hectare

Average age of productive vines: around 40 years

Harvest period and method: second 10 days of October, manual harvest

The vinification procedure for Barolo Ginestra Casa Matè involves alcoholic fermentation in temperature-controlled stainless steel tanks, with daily pumping over. After completing malolactic fermentation, the wine matures in 25-hectolitre barrels of Slavonian oak. Bottling normally takes place in August. The Barolo Ginestra Casa Matè then stays in the binning cellar for 8-10 months before release.

Elio Grasso’s 2016s are some of the most reticent wines I tasted. I would have to go back pretty far to find another vintage in which the wines are so taut and piercing in the early going. Gianluca Grasso gave his 2016s a whopping 60 days on the skins. As always, the wines are aged in cask, the exception being the Rüncot, which is aged in French oak. Readers will have to be especially patient with the 2016s.

Antonio Galloni

About Elio Grasso

The Grasso family is highly respected by other Barolo producers and has lived in the Langhe for centuries, but only started bottling their own wines in the late 70’s, converting themselves from a growers family to wine producers. Great efforts were made in modernising and replanting Vineyards with the simple goal to produce the best Barolo possible from their Land. A jewel of an estate, with Gavarini Chiniera and Ginestra Casa mate vineyard sites in their holdings in Monforte. These wines sit at the very top of the pyramid and Elio and his son Gianluca, continue to release beautifully perfumed and structured Barolo, both in a traditional style and Runcot as the more modern wine. Great expressions of Monforte terroir; these examples of Barolo are as honest as you can find.

Gianluca and his sister Francesca are excited about the 2016 Vintage, saying that even Elio was unable to remember a great Vintage like this. The wines showed as beautiful as ever you can see the richer more textural clay soil influence in the Casa Matè, while Vigna Chiniera really ‘feels’ like Lime Stone.

Stephen Tanzer explores the Grasso vintages from 2004-2007 with Gianluca Grasso

The Vintages


2016 has come at just the right time. We have a number of winemakers with incredible experience and wine wisdom. The vineyards in Barolo are in the best condition they’ve been in with incredible detail going into their care.

Combined we have a situation where vignerons are in the best possible position to make the most of the great fruit yielded by the 2016 harvest!

When you compare the 2015 & 2016 vintages you see the difference between a warmer vintage with a shorter ripening period and a cooler one with the longest ripening period in memory.

Nebbiolo responds beautifully to a cooler longer ripening. Once it reaches sugar level high enough to make a wine around 14-14.5% alcohol the sugar levels stop increasing, it tends to hold its acid and the tannins so important to the insane mouthfeel of Nebbiolo ripen and increase in depth.

Such vintages tend to offer wines with more perfume, energy, and, vitality.

The 2016 vintage was one of the longest-lasting in recent years. Early winter was dry and mild, however from the end of February through March, the temperatures dropped with plenty of rain, providing good reserves of water. The “late” cold delayed the vegetative cycle, and spring proper also started wet with average daytime temperatures but low overnight minimums, helping retain good health. This phenological delay continued until the end of the summer, which began slowly but extended until the end of September. The white harvest ran from September 5th to 20th, with the wines showing excellent aroma and good acidity due to cooler summer temperature peaks. The red harvest began immediately after with Dolcetto, followed without a break to the middle of October with the Barbera and Nebbiolo. 2016 was a very good vintage for Dolcetto, but even more so for Barbera, which acquired excellent levels of sugar over a long period of stable conditions, while maintaining the varietal’s typically good acidity. Nebbiolo also achieved good phenological ripeness, a direct result of the perfect warm, sunny conditions of the second half of September. Whilst it is still early, the 2016 vintage wines display excellent balance, generous aromatics and great structure, and in some cases lower alcohols, compared to 2015. 2016 promises to be a vintage which will be talked about for a long time to come!

2016 is already being mentioned in the same breath as 2004 & 1990!

Where in the World is Elio Grasso?

Elio Grasso is based in the Commune of Monforte d’Alba, known for it’s powerful, structured and, long lived wines.

Click to Enlarge🔍

This 3D flyover is Epic covering each of the communes you can see just how varied and extreme the aspect of each vineyard is and how in the space of a few metres just how dramatically the change.