Italiano
Grasso’s Barolo Ginestra, a squared circle (2)
We continue our interview with Elio and Gianluca Grasso (read the first part).
Doctor Wine: Barolo has the best reputation among Italy’s best wines. Who would you single out among those responsible for the wine’s success? The young producers, the old guide from Gambero Rosso and Slow Food, American, German or Swiss importers, the national media or none of the above?
Elio Grasso: I think the merit goes to those historic producers who, from a commercial point of view, weathered less favorable times than those today. They are the ones who allowed the younger producers to carry on their work and give it greater value, introducing Barolo to new markets.
DW: How is the market doing? It seems to be going through a never-ending boom.
EG: Fortunately, being a small enterprise and well aware that these are not the easiest of times, we can count on the loyalty of our clients – importers, restauranteurs, wine retailers and private customers – who buy us every year, whether it be a great vintage or a less fortunate one. So, knock on wood, let’s hope things keep going like they are now.
DW: Which is the best Ginestra you ever made?
EG: That’s a difficult question to answer. It’s a bit like talking about your children, you can’t say who the best is and the same goes for which is the best Ginestra!
All the following wines are 100% Nebbiolo, ferment in stainless steel under controlled temperatures, with daily paddling, and after malolactic fermentation age in 25hl Slavonian oak barrels. After bottling, usually in August, Barolo Ginestra Casa Maté ages in the cellar for 8-10 month before going on the market.
