Graceful and refined, this wine opens with enticing aromas of redcurrants, wild berries and fresh herbs. On the palate, it's vibrant and fruit-forward with silky tannins that frame the wine beautifully. A natural match for Italian classics—think tomato-based pasta, pizza, roasted vegetables and cured meats.

About the Producer

Gianluca Grasso is the current owner of Elio Grasso, which was founded by his grandfather with vines which had been cultivated by the family for several generations. Initially a grape-selling business, Gianluca’s grandfather began selling a small proportion of wine in barrels, primarily for the local market. However, the pivotal shift occurred in the 1970s when Gianluca’s father, Elio, courageously abandoned a banking career to fully embrace winemaking. Elio championed 100% estate bottling, and in 1978 he introduced three distinct Crus from single vineyards: Gavarini Chiniera, Ginestra Casa Maté, and Rüncot. Gianluca Grasso joined his father in 1995 and gradually he modernised vineyard and cellar practices, while upholding traditional techniques. The estate comprises 45 hectares, with 18 dedicated to vines, complemented by preserved forests and grasslands. This commitment to biodiversity, rather than vineyard expansion, safeguards the estate’s ecosystem and offers protection against adverse weather, underscoring a forward thinking approach rooted in deep respect for the land.

Vineyard and Winery

The vines are planted on a south-facing slope at an elevation of 280 metres. This aspect ensures ample sunlight exposure promoting optimal ripening. The soil composition is a blend of clay and limestone, offering a moderately loose-packed structure that balances water retention and drainage. This provides the vines with consistent nourishment and prevents waterlogging. The Guyot -trained vines are planted at a density of 4,500 vines per hectare, and have an average age of approximately 30 years, indicating mature root systems that delve deep into the terroir, drawing complex minerality and character from the soil. Viticultural practices adhere to the family’s long-standing sustainable and organic philosophy. Cow and green manure are employed as fertiliser and chemical treatments are not used. Massal selection has been the chosen method for vine propagation since the estate's inception, with distinct selections made for each specific vineyard. This approach recognises the unique identity of vines suited to particular sites and ensures the preservation of varietal typicity.

Fermentation took place with selected yeasts in temperature-controlled stainless-steel tanks. Daily pump-overs took place to obtain gentle extraction of flavour, colour and gentle tannins. Following alcoholic fermentation, the wine underwent malolactic conversion, gaining depth and roundness. Vinified without the influence of oak, the wine remained in stainless steel tanks until bottling during April.