Why is this Wine so Yummy?
The fruit comes from a south-facing 1.2 ha plot of slightly younger vines within the Gavarini vineyard, 350-380 meters above sea level, on relatively loose-packed, calcareous soil. Driven by rigorous attention to detail in the vineyard and picking at optimum phenolic maturity, the Grasso style clean with sometimes rustic tannins.
The Langhe Nebbiolo is fermented in stainless steel and typically spends 20 days on skins, followed by 6-8 months maturation in stainless steel tanks. Micro-oxygenation is used judiciously for a softer mouthfeel. Oxygen, polymerises tannins, they form large chains that feel softer in your mouth. His sight an making is certainly worthy of a spalsh of air.
I find the Grasso wines conflicting. At one end there can be lovely balance, at the other excessive oak. Definitely on the modern side of the scales. The oak doesn’t show in the Langhe.