100% Dolcetto from estate vineyards in the Marcarini and Vallegrande MGAs (Treiso), fermented with native yeasts in stainless steel. Aged briefly in stainless steel tanks and released in the Spring following the harvest. This Dolcetto is a classic Piemontese everyday wine, juicy and bright, with notes of black cherry and blackberries and a dry finish. Ideal to accompany the most traditional Italian dishes like a Bolognese, pizza or grilled sausages.

100% Barbera from various estate vineyards in Treiso. Fermented with native yeasts in stainless steel and aged in large oak cask (Botti) for 8 months. Intensely fruity, with prominent notes of red currant and raspberries, followed by Barbera’s signature bright finish. A deliciously fruity wine that is perfect for richer dishes like stews, grilled steaks and savory cheeses.

“Autinbej” meaning “beautiful vineyards” in Piemontese dialect, is Ca’ del Baio’s newest Barbaresco, and an homage to traditional local winemaking. 100% Nebbiolo from young estate vineyards in Marcarini, Ferrere and Montersino (all in Treiso), it is fermented with native yeasts in stainless steel, and aged 2 years in large oak casks (Botti). A deliciously approachable Barbaresco, with firm but round tannins framing a core of ripe berry aromas.

100% Nebbiolo from an estate plot in the Vallegrande MGA (single vineyard, in Treiso), surrounding the winery. The blue marls typical of this area and the traditional winemaking (native yeasts, 2 weeks maceration and 24 months aging in large slavonian Botti) make this Ca del Baio’s most traditional Barbaresco. A core of powerful berry fruit aromas is framed by finely grained tannins and hints of dried flowers and underbrush. A classic Barbaresco.

The Asili MGA (single vineyard), is one of the most prestigious in Barbaresco and Ca’ del Baio’s most historical vineyard. This is where it all started when Ernesto Grasso (Giulio’s father) married “Fiorina”, who owned some vineyards in this prestigious cru. Winemaking is very traditional, with native yeast fermentation, long maceration and 24 months of aging in large Slavonian Botti. An iconic Barbaresco, in which Nebbiolo’s elegance and aging potential shine through.

The Riserva is made only in excellent years, from a selection of the oldest “Michet” clones of Nebbiolo in Ca’ del Baio’s historical Asili MGA. Fermented with native yeasts and 10% whole clusters in stainless steel vats, with extended submerged cap maceration of 45 days, and aged in old French oak barriques.

This is a deep, powerful, stunning red loaded with notes of menthol, leather following layers of ripe berry fruit. A classic examples of elegance and complexity from one of Barbaresco’s top sites.