While Ca’ del Baio is particularly renowned for their holdings in some of Barbaresco’s most historical vineyards – like Vallegrande, Pora, & Asili – their latest offering harkens back to an even older regional and family tradition. ‘Autinbej,’ meaning ‘beautiful vineyards’ in Piemontese dialect, is Ca’ del Baio’s homage to traditional local winemaking; it is a tribute specifically to Giulio's late father, Ernesto, who often used the Piemontese word to describe the best vineyard exposures, and evokes a bygone era when flagship wines were the union of grapes from the best, sunniest parts of different crus. 100% Nebbiolo from young estate vineyards in Marcarini, Ferrere and Montersino, it is fermented with native yeasts in stainless steel, and aged 2 years in botti. The 2021 Autinbej is a gorgeous entry-level offering from a stellar vintage in Piemonte: bright, translucent, and full of energy. Aromas of raspberry jam, potpourri, cinnamon, sweet violets, and new leather all grace an exquisite bouquet. On the palate, there’s complex layered fruit, crisp acidity and focused cherry pit minerality, upheld by velvety, slightly dusty tannins with cacao and licorice on the finish. An exceedingly approachable and vibrant Barbaresco that is essentially ready to drink, but will improve with aging.
For four generations the Grasso family has been quietly making a name for themselves in the Barbaresco region; their Ca’ del Baio estate is now helmed by sisters Paola, Valentina and Federica, following closely in the footsteps of their parents Giulio and Luciana. In the Italian wine world, Giulio is known as an authentic grape-grower, a man who lives the rhythms of nature and countryside practically in symbiosis with his vineyards, and whose Barbaresco wines most deeply represent his ties to his land; these are the values his daughters faithfully maintain. Together they farm 32 hectares of vines mostly in the villages of Barbaresco and Treiso, including prestigious MGAs (single vineyards) Asili, Pora, and Vallegrande. Farming practices are based on the “Green Experience,” a philosophy and certification of sustainable viticulture developed by farmers in the Langhe, born out of the region's UNESCO World Heritage site status and with a drive to preserve the beauty and biodiversity of the region and its traditional viticulture. In practice, that means the exclusion of synthetic/chemical pesticides, herbicides and fertilizers, the diffusion of pollinating insects, and the planting of herbaceous and floral essences. In the cellar, winemaking is essential and is based on native yeasts fermentations, minimal use of sulfites and the exclusion of any additives.