Ca' del Baio

History of Ca' del Baio

The history of Ca' del Baio begins around 1880, when Giuseppe Grasso left Calosso, in the Astigiano, to settle in Treiso and acquire the farmhouse that still houses the estate today. His son Luigi planted the first vines there in 1921 and gathered the first harvest three years later. With Ernesto, Luigi's only son, the modern version of the estate began: in 1955, he married Fiorentina, known as Fiorina, originally from the Asili neighbourhood of Barbaresco, whose family owned land in the historic crus of Asili and Pora.

It was Ernesto who first vinified the Vallegrande grapes separately, as early as 1965, a gesture repeated in 1988 for the Asili and in 2004 for the Pora, foreshadowing the future Additional Geographical Mentions of Barbaresco. Today, the estate is run by Giulio and Luciana Grasso, supported by their three daughters Paola, Valentina, and Federica, a fourth generation already fully committed at the vineyard and in the cellar. Over time, Ca' del Baio has established itself as an absolute reference for Barbaresco on markets around the world.

Terroirs and Vineyards of Ca' del Baio

The vineyard extends over approximately twenty-five to thirty hectares, all estate-owned, spread between Treiso — where the Vallegrande and Marcarini crus surrounding the cantina are located — and Barbaresco, home to the prestigious Asili and Pora crus. Plots situated in Trezzo Tinella, on the cool and airy heights of the Haute Langa, are dedicated to white grape varieties. The soils, composed of Sant'Agata Fossili Marls from the Tortonian in Barbaresco and the Lequio Formation in Treiso, offer Nebbiolo elegance, finesse, and longevity.

The Nebbiolo vines destined for Barbaresco are between 25 and 40 years old, complemented by Barbera, Dolcetto, and a fine array of white varieties — Moscato, Chardonnay, and Riesling, the latter being the passion of the Grasso family. The management of the vineyard follows the sustainable model The Green Experience, born on the hills listed as UNESCO World Heritage to preserve natural resources and care for the Langhe landscape. Here, the conviction is simple: wine is made in the vineyard, where the typicity of the grape variety is preserved and old clones are tended, day after day.

Vinifications at Ca' del Baio

The vinification combines tradition and precision. Fermentations take place exclusively with indigenous yeasts, without additives other than minimal use of sulphur, and are carried out in temperature-controlled stainless steel vats, with the notable exception of the Barbaresco Asili Riserva, fermented in large open wooden vats. Each cru is vinified separately in order to reveal the personality of its terroir.

The aging is adapted to each wine: stainless steel vats for the whites and everyday reds, large Slavonian oak casks for most of the Barbaresco wines, and, for the finest crus, a combination of casks and previously used barriques. The cellar houses large French, Austrian, and Slavonian oak barrels, where the wine destined to become Barbaresco rests at length. Fining and filtration, when practised, are carried out with great delicacy, and almost all the Nebbiolo wines are refined in bottle at the estate before release. The result is wines that are slender, elegant, and thoroughbred, built for long aging.

The Cuvées of Ca' del Baio

Barbaresco Asili: a legendary cru of Barbaresco, among the most refined and long-lived expressions of the territory. With its first vintage dating back to 1988, it is born from the family's most precious vines and captivates with its depth, its finesse, and its chiselled elegance.

Barbaresco Asili Riserva: the jewel of the estate, it is produced only in the greatest years from the oldest vines of Asili and fermented in large open wooden vats. Masterful power, exceptional complexity, and remarkable longevity characterise this great fine wine for cellaring.

Barbaresco Pora: a historic and extensive cru of Barbaresco, among the most long-lived. Vinified separately for the first time in 2004, it immediately revealed a surprising result, combining structure, aromatic richness, and great elegance.

Barbaresco Vallegrande: the birthplace of the estate, this cru from Treiso surrounds the cantina and was the first to be vinified separately, as early as 1965. From beautiful old vines, it is refined and elegant, a faithful reflection of the house style.

Barbaresco Vallegrande Riserva: in exceptional vintages, the oldest vines of Vallegrande give rise to this Riserva, of remarkable depth and cellaring potential.

Barbaresco Autinbej: a traditional Barbaresco, it is born from the blending of three vineyards in Treiso whose name means in Piedmontese the most beautiful vines. Aged exclusively in large casks, it expresses the full house style — full and velvety, with a nose of ripe woodland fruits and violet.

Langhe Nebbiolo: a fresh and easy-drinking Nebbiolo from young vines, aged in stainless steel vats to preserve the brilliance of the fruit. Accessible and immediate, it celebrates a tradition of production never forgotten.

Langhe Nebbiolo BricdelBaio: a more serious Nebbiolo, a true link between the fresh Langhe and the great Barbaresco wines. From vines planted in 2001 and aged in large Slavonian casks, it is structured and elegant.

Barbera d'Alba Paolina: a blend of Barbera from several plots in Treiso, from vines planted around 1960. Fresh and generous, carried by the characteristic vivacity of the grape variety and softened by a judicious passage in oak barrels.

Dolcetto d'Alba Lodoli: from the Vallegrande and Marcarini crus in Treiso, from vines planted in 1961, this very Piedmontese Dolcetto speaks to the simplicity and straightforwardness of everyday local life. Crunchy and convivial, it is the ultimate pleasure wine.

Langhe Riesling: the Grasso family's passion and a fine exception to tradition, this Riesling grown on the cool heights of Trezzo Tinella seduces with its vivacity, its minerality, and its aromas of citrus and white flowers.

Langhe Chardonnay Sermine: an elegant and complex Chardonnay with beautiful substance, it combines freshness and texture for a gastronomic white of character.

Langhe Chardonnay Luna d'Agosto: a fresh and fruity Chardonnay, lively and indulgent, best enjoyed in its youth, with notes of white-fleshed fruits.

Moscato d'Asti: sweet and delicately sparkling, this aromatic Moscato exhales peach, flower, and muscat grape. Light and indulgent, it pairs wonderfully with desserts and the end of a meal.