Nebbiolo, Gavarini, Elio Grasso 2025
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Why this wine
Elio Grasso released three single-vineyard Crus in 1978, Gavarini Chiniera among them, and this Langhe Nebbiolo carries the Gavarini name. Fermented in steel and bottled without oak, it shows the grape's perfume, acidity and grip undisguised. A serious introduction to the estate.
At a glance
- Grape
- Nebbiolo
- Region
- Piedmont, Italy
- Alcohol
- 14.00%
- Body
- Full
- Acidity
- High
- Tannins
- High
- Sweetness
- Dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Red Meat, Pasta, Cheese
How it tastes
Intense, crunchy red fruit with violet and black pepper around it, and a balsamic lift on the finish. Bright acidity and grippy tannins give it a firm, full frame, with no oak laid over the top to soften the edges. Nebbiolo.
The producer
Elio Grasso has been in family hands for generations, beginning as a grape-selling business before Elio himself left a banking career in the 1970s to make wine, took the estate to 100% bottling of its own fruit and in 1978 released three single-vineyard Crus: Gavarini Chiniera, Ginestra Casa Maté and Rüncot. His son Gianluca joined him in 1995 and runs the estate today, modernising vineyard and cellar while upholding traditional practice. Of its 45 hectares only 18 are under vine, the rest held as forest and grassland for the sake of the ecosystem rather than turned over to more planting. The Nebbiolo faces south between 350 and 380 metres on a loose, limestone-based soil that drains freely while holding enough moisture to sustain the vines, Guyot-trained at 4,500 vines per hectare and averaging twenty years old, farmed with cow and green manure in place of chemical treatments and propagated by massal selection, as everything here has been since the estate began. Fermentation ran with selected yeasts in temperature-controlled stainless steel with daily pump-overs for gentle extraction of flavour, colour and tannin, malolactic conversion followed, and the wine stayed in tank without any oak until bottling in April and May.
Food and drinking
Serve at 16–18°C. Try it with roast beef, braised rabbit, a mushroom risotto, or aged Toma and Castelmagno. Drink over the next five to ten years; an hour in a decanter helps the tannins settle while it is young. Suitable for vegetarians and vegans.