Founded in 1927, Silvio Grasso did not initially bottle all of the grapes that he grew. It was later on, in the mid 1980’s when his son, Alessio Federico, took over that they began bottling their entire production of grapes. Today, Alessio, his wife Marilena, and their sons Paolo and Silvio farm their 14 hectares of vineyards. Paolo has a background in food technology, and Silvio in Agricultural technology. At the winery, Paolo works the cellars, while Silvio spends his time in the vineyards.  

Silvio Grasso  vineyards are very stringently eco-friendly. All of the Nebbiolo vineyards are within La Morra including Bricco Luciani, Bricco Manzoni, La Morra, Annunziata Vigna Plicotti, and Giachini. Silvio Grasso releases six Barolos; Bricco Manzoni, Bricco Luciani, Giachini, Plicotti, a blend of the cruz, and a traditionally made wine macerated for forty days, and aged in large Slavonian oak.  Additionally, they produce a Barbera sourced from the Fontanile vineyard, a Barbera, a Dolcetto, and a pair of non-Barolo Nebbiolo. Additionally, all of the Silvio Grasso’s wines are Vegan.

Barbera d’Alba

This is 100% Barbera, hand harvested from La Morra, from vines just under 40 years old. The soils are clay lime.  This site sits at an altitude around 200-250 meters above sea level, and faces southeast and southwest, offering optimum exposure for even sugar development. The wine is macerated for 10 days, then fermented in stainless steel vats for 5-7 days. The Barbera is aged from 6 to 8 months in stainless steel vats. This is typically red on the nose and palate, replete with cherries, raspberries, and a bit of kirsch. This is a fuller-bodied wine, but soft around the edges. It is bone dry, with very soft, elegant, tannins. All of this makes for a wine perfect with traditional Italian-American pasta with tomato sauce and tons of basil, salamis and moderately aged cheeses, or a slice of New York pizza with your favourite topping, apart from pineapple, of course!

Langhe Dolcetto

This is 100% Dolcetto from La Morra. The vines are 36 years old, and grown in Clay lime. The vineyard has a southeast exposure and sits at 25 meters above sea level. The grapes are hand harvested, then macerated in temperature controlled stainless steel vats for 10 days. Fermentation is for a week in stainless steel, and then the wine is aged in stainless steel for 6 to 8 months. This Dolcetto is all about red to purple fruits and flowers, with violets, red plums, and blackberries. This Dolcetto has a bit higher acid, enabling a fresher, more vibrant expression of the grape than is normal. This is ideal with roasted chicken and fresh herbs, lean pork loin, or enjoy with a roasted red pepper coulis, roasted zucchini, and seasoned rice.

Langhe Nebbiolo

This is 95% Nebbiolo, 2.5% Merlot, and 2.5% Barbera. The Nebbiolo was planted 25 years ago to fine, silty, and clay sediments, with areas rich in layers of sand. The grapes are all hand harvested, then macerated and fermented in temperature controlled stainless steel vats. The wine is then aged in a combination of stainless steel  and barrigues for 4 to 5 months. This blend tends towards red hews in all aspects, with brambly notes of red berries, and stone fruit, of all things. The tannins are medium soft, while the acid is quite high, supporting an ample body, and loads of complexity. Roasted beef, mushroom ragout and tagliatelle, or medium-aged cheeses are all friendly pairings.

Barolo

This is 100% Nebbiolo, hand picked from within La Morra. This was fermented in temperature controlled stainless steel vats, after a 2+ week maceration period. This is followed by two years of aging in a blend of used 228 Liter Barriques, and 400 and 500 Liter Barrels. This is an intensely floral wine, red fruit prevailing, well-integrated earth notes, and ample acid and tannin; a very classic, very well-made Barolo. As this is full body, yet very high in acid, it can be paired with a vast array of yummy items; multi-year aged gruyere,  braised meats, thick mushroom sauces, game sausages, et cetera.

Barolo Annunziata Vigna Plicotti

This is 100% Nebbiolo from the tiny cru of Annunziata Vigna Plicotti, within the La Morra zone. These are 40+ year old vines, grown in fine, silty and clay sedimentary soils, with southeast facing, at an altitude between 200 and 250 meters above sea level. After hand picking, the grapes macerated for 15-20 days, then fermented in temperature controlled stainless steel vats. Fermentation is for around a week, then aged in Barrique for two years. This is elevated, focused, almost opulent Barolo, full bodied, packed with black plums, blackberries, black cherries, cherry cola, rose hips, and vanilla. The tannins are abundant, yet sophisticated and well integrated into the equally ample alcohol and kirsch-driven acid. This would be ideal with osso bucco, braised with dried porcini tea, and garnished with white truffles and fresh herbs.

Barolo Bricco Luciano

This is 100% Nebbiolo from the La Morra cru of Bricco Luciani. The grapes were hand-harvested, grown in sand layered soils interspersed with various marls. These vineyards have a southern exposure, and sit at 250 meters above sea level. The grapes are macerated between 15 and 20 days, then fermented in temperature controlled stainless steel vats for about a week. The wines are then aged in Barrique for 2 years. This wine shows darker hews of some classical Barolo notes; brambly berries, licorice, leather, rose pedals, black cherries, and plums. The tannic structure is round and relatively soft. The high alcohol is tempered by the complex fruitiness, and the high acid. Pair this with an herb-stuffed leg of lamb, very aged cheeses, and wild boar roasts.