The Grasso family has been producing wine since 1927, but Federico Grasso only started bottling in 1980, and has “produced a bevy of sensational efforts over recent vintages” (Wine Advocate). His sophisticated, modern Barolos are particularly notable for avoiding excessive wood aromas; to this end, Grasso prefers to use large barrels rather than barriques for maturation, and uses less than 30% new wood even on his single-vineyard bottlings. Discover three iconic bottlings of Barolo from the sensational 2021 - From the delightfully approachable and aromatic Annunziata to the dark, brooding and structured Bricco Manzoni, discover the range in this outstanding three-pack.