About this wine
Vineyard and terroir
The Nebbiolo is grown in the Barbaresco crus of Marcarini and Ferrere.
Vinification
The grapes are harvested in early October. Traditional red-wine vinification includes 9–15 days of skin maceration in temperature-controlled stainless-steel tanks.
Ageing
The wine matures for 24 months in large Slavonian oak casks, followed by at least four months in bottle.
Label / history
First produced in 2014, Autinbej was created as a tribute to Giulio Grasso’s late father, Ernesto. He used the Piedmontese term “Autinbej” for high-altitude vineyards with the best exposure to sunlight.
