2003 Silvio Grasso - Barolo (Vigna) Plicotti 750ml

Italy - Piedmont - Barolo/ Red / Nebbiolo   |     Watch

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Reviews For This Wine


 
Wine Advocate | 88

Grasso's 2003 Barolo Vigna Plicotti is among the more advanced wines in this group. The fruit is sweet and ripe, but the presence of leather, spice and coffee bean notes suggest this wine won't be especially long-lived. It also doesn't appear to have enough stuffing to stand up to the hard, imposing tannins.

Drink Dates: 2008-2013
Author: Antonio Galloni
Issue: 173

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Wine Spectator | 94

Very rich and powerful, with amazing aromas of rose and blackberry. Full and very rich, with round tannins and a long, bright finish. Hard to resist. This is the newest vineyard of Grasso and one hell of a wine. 220 cases made.

Drink Dates: 2010+
Author: James Suckling


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About This Producer


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." (Parker) 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. The "Bricco Luciani", which is located just above Molino's "Gancia" vineyard, is soft, generous, classic La Morra, while the "Ciabot Manzoni" was described as "Godzilla-like" by Parker, "multidimensional, compelling/prodigious... gigantic in scope and stature"; this wine was given 95 points for the 2004 by the Wine Spectator. In fact, all of Grasso's 2004 Baroli were awarded scores between 92-95 points. Dolcetto and Barbera also exhibit exceptional lushness and ripeness, with superb purity of flavors and aromas, and the "Peirass" is an elegant, ripe Nebbiolo without extended wood aging.

The estate is managed by Federico Grasso who supervises all work in the vineyards and in the cellar. The enthusiasm of Federico is expressed in quite a large range of wines in order to enhance the different characteristics of the "terroir" and of historical crus of La Morra such as Luciani, Manzoni and Giachini.

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