At a glance

Producer

Elio Grasso

Region

Barolo DOCG, Piedmont, Italy

Grape variety

Nebbiolo

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$90 - $130

Tasting profile

Aromas of wild cherry, rose petal, and tar with hints of dried herbs and earth. On palate, bright red fruit with a firm tannic backbone and vibrant acidity.

Evolution: With further aging, tertiary notes of leather, truffle, and forest floor will emerge, tannins soften, and complexity deepens.

At peak: A highly balanced wine with elegant, integrated tannins and complex bouquet, ideal for mature cellaring or near-term enjoyment.

Structure

Acidity

High acidity providing freshness and aging potential

Tannins

Firm, well-structured, ripe Nebbiolo tannins

Alcohol

14% ABV

Aging potential

20-25+ years from vintage date

Drinking window

Peak drinking

2028 to 2041

Optimal window

2024 to 2044

Current status

Approaching early maturity

Current condition

The wine shows promising development with vibrant fruit and firm structure, still benefitting from further aging.

Based on Nebbiolo's natural tannic structure, acidity, and the renowned quality of 2016 Barolo, this wine will evolve and peak between 12-22 years post vintage, benefiting from slow, gradual maturation to develop tertiary complexity.

Food pairing

Pairs excellently with rich game dishes, slow-cooked beef, mushroom risotto, aged cheeses, and truffle-based dishes.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1-2 hours) — To soften tannins and allow aromatic development

Sustainability

Sustainability score: 7/10

Organic farming practices without synthetic pesticides or herbicides; manual harvesting; traditional winemaking to minimize intervention; modest use of oak to preserve terroir expression

Elio Grasso practices organic viticulture, avoiding chemical inputs, and focuses on sustainable farming techniques that preserve soil health and biodiversity. While not certified organic or biodynamic, their commitment to low-impact farming and traditional methods reduces environmental impact. The wine’s carbon footprint is mitigated by regional production and balanced export logistics.