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2001 Silvio Grasso Barolo Giachini

ITEM 8008441 - Removed from a subterranean, temperature and humidity controlled residential cellar

Bidder Amount Total
mattyc $55 $55
Item Sold Amount Date
I8008441 1 $55 Nov 28, 2021
Front Item Photo


92Wine Spectator

Aromas of blackberries with plums and dried fruits follow through to a full-bodied palate, with chewy tannins and a long, long finish. This is a wonderful single-vineyard wine from Silvio Grasso.

92Stephen Tanzer

Bright red-ruby. Sexy, penetrating, rather pinot-like aromas of cherry, raspberry, mace and nutmeg. Then sweet, broad and firmly built, with cool red fruit and mineral flavors nicely framed by firm acids...

90The Wine Advocate

The dark ruby 2001 Barolo Giachini presents a complex nose of spices, menthol and minerals. Round and soft on the palate, it offers plenty of ripe red fruit and toasted oak flavors, with good length and terrific overall balance.


Silvio Grasso

Silvio Grasso is a 27-acre estate in La Morra, Piedmont. It was founded in 1927 but it wasn’t until the 1980s that the estate started bottling its own wines. Today Silvio's son Alessio runs the estate with his wife and sons. Silvio Grasso produces about 70,000 bottles a year of Barolo, Langhe Nebbiolo, Barbera and Dolcetto d’Alba. The Barolos have frequently earned the top rating of 3 glasses from Gambero Rosso, Italy’s leading wine journal.


Italy, Piedmont, Barolo

Barolo is one of Italy’s greatest wine appellations. In fact many cognoscenti of Italian wines consider Barolo to be the apex of Italian winemaking. Barolo is sometimes referred to as “the king of wines, and the wine of kings” partly because until the mid-19th century Piedmont was owned by the noble House of Savoy, the historic rulers of northwestern Italy. And the Savoys had a taste for Nebbiolo. Nestled into the rolling hills of Langhe, the Barolo DOCG includes 11 communes, one of which is the town of Barolo. There are 4,200 vineyard acres in the appellation and since the late 19th century growers have tried to identify their best vineyards. By marketing some vineyards as better quality than others, Barolo producers have followed the Burgundian custom of making single vineyard, or “cru” vineyard bottlings. As in neighboring Barbaresco, the Barolo DOCG requires that wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. Barolo was made a DOC in 1966 and upgraded to DOCG status in 1980. Barolos must be aged at least three years, at least two of those years in wood. Barolos are tannic and robust and generally need at least five years to soften into complex, earthy wines.


Red Wine, Nebbiolo

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.