Story: Ca' del Baio | Piedmont
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Family tradition with a spirit of the future
The Ca' del Baio winery stands for a harmonious combination of living family tradition and a modern spirit of innovation. The Grasso family has been growing grapes in the hills of Piedmont for four generations - from great-grandfather Luigi Grasso to the current generation, in which Giulio Grasso and his three daughters Paola, Valentina and Federica have taken over the reins. The three young women bring a breath of fresh air to the business and shape the signature of the winery with expertise, passion and a pronounced awareness of quality. Wines full of character are produced here on around 25 hectares of vineyards, reflecting the unique terroir of Treiso and Barbaresco and capturing the soul of this region steeped in tradition.

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Top locations and a wide range of grape varieties
The vineyards of Ca' del Baio are spread over 17 hectares in Treiso and 8 hectares in Barbaresco - all privileged sites with excellent exposure and calcareous soils. Particularly noteworthy are well-known cru sites such as Valgrande, Marcarini, Asili and Pora, which produce some of the most renowned Barbaresco wines in the region. Annual production is around 100,000 bottles, allowing the winery to maintain its artisanal and quality-oriented focus. In addition to the king of grape varieties, Nebbiolo, the family also cultivates Dolcetto, Barbera and the white varieties Chardonnay and Moscato. Each wine is an expression of its origin - precise, balanced and imbued with the personality of its producers.

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Sustainable cultivation with respect for nature
A central concern of the Grasso family is to treat the environment with respect. The philosophy of integrated viticulture (“agricoltura integrata”) stands for a sustainable, nature-oriented approach: the use of chemicals is reduced to a minimum, the vineyards are largely cultivated manually and with the greatest respect for natural cycles. For many years, Ca' del Baio was supported by the renowned oenologist Giuseppe “Beppe” Caviola, whose expertise contributed significantly to the constant development of quality. This close combination of tradition, experience and innovation is reflected today in the longevity and precision of the wines.

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Artisanal vinification and skillful ageing
Ca' del Baio takes great care in the cellar. Fermentation usually takes place spontaneously with natural yeasts, which preserves the authenticity of the wines. The maceration time varies between 15 and 20 days, depending on the style. Large wooden barrels made from Slavonian and Austrian oak are mainly used for ageing the wines, supplemented by 500-liter tonneaux. Giulio Grasso is a master at fine-tuning the use of wood, which subtly supports the wine without being overpowered by roasted aromas. The use of sulphites is also restrained in order to preserve the naturalness and clarity of the wines.

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An expression of the Piedmont terroir
Ca' del Baio stands for a wine philosophy that conveys the essence of Piedmont in its purest form. Whether an elegant Barbaresco from top vineyards, an accessible Langhe Nebbiolo or a fragrant Moscato di Asti - all of the estate's wines bear the signature of the Grasso family: authentic, full of character and characterized by a fine, elegant structure. With its striving for quality, its natural way of working and its deep roots in the region, the winery has earned itself a firm place among the top producers in Piedmont. Ca' del Baio is a place where past and future, craftsmanship and emotion, nature and culture come together in every bottle. - Gerardo [TS06/25]