According to Gianluca Grasso, it’s all about the soil. He insists that the winemaking has minimal effect; it’s that sandy, calcareous soil of Monforte that is responsible for his world-class wines. He may be a bit humble-- it takes a steady hand to tame this wild fruit. Winemaking techniques certainly run the gamut in Barolo — from fleshy, dark, modern-style wines to more aromatically-driven, earthy, tannic examples. Often, the best wines are somewhere in the middle, and no producer in the region seems to find a better marriage of elegant aromatics and lush, powerful fruit than Gianluca and his father Elio.

Elio Grasso’s Dolcetto is grown at a high altitude on one acre of rich limestone and marl soil. This vineyard’s exposition allows for slow ripening of the grapes, and it lends great minerality to the Dolcettos it produces. Fermented in tank, the Dolcetto is very fine, wildly aromatic, and redolent of black cherries and spice. The wine is deeply colored with ripe flavors of spicy red fruits. It has a pleasing mineral finish that neatly envelops the superb fruits. Enjoy it with meats, pasta, mushroom dishes and hard cheese.