Cascina del Monastero di Grasso Giuseppe

Fraz. Annunziata, 112/A, Cascina Luciani, 12064 La Morra
Italy

Telephone +39 0173 509245
Fax +39 0173 509245
info@cascinadelmonastero.it

Trade fair hall

  • Hall 15 / A41
 Interactive hall map

Hall map

ProWein 2017 hall map (Hall 15): stand A41

Fairground map

ProWein 2017 fairground map: Hall 15

Contact

Giuseppe Grasso

Phone
0039 0173 509245

Email
info@cascinadelmonastero.it

Loris Grasso

Phone
0039 0173 509245

Email
Info@cascinadelmonastero.it

Velda Adriano

Phone
00390173509245

Email
info@cascinadelmonastero.it

Our range of products

Our products

Product category: Piemont

Dolcetto d´Alba Superiore

The Dolcetto Superiore is grown in Roddino, a village in the Langa. The subsurface of the soil here was formed in the "Langhiana" age, and it is made up of bluish-grey clayey marl, often interspersed with yellowish-grey sand and sandstone. The top surface contains a fair amount of organic substance, and has good cation exchange capacity. The grapes grown on this soil are tiny, round and black, containing dense, juicy, almost honey-like pulp.
The wine is vinified in small oak barrels, where it stays for almost a year before maturing in the bottle, sometimes for several years. This provides the touch of breeding and elegance that makes it look similar to Piedmont's great red ageing wines, and means that it will keep for several years without losing its original tasting qualities. The result is well worth waiting for, with very intense purplish ruby hues and a long nose of fresh fruit and raspberries.
On entry the taste is round and well-balanced, with just the right crispness and dryness followed by the slightest hint of tart and tannic sensations. Smooth and elegant, this is the soft red par excellence: an extremely versatile wine that goes well with both hot starters, and first and main courses.

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Product category: Piemont

Barbera d’Alba Tradizionale

The lovely bright ruby red with orange hues that fills the glass immediately conveys a powerful, warm feeling. And Barbera is indeed quite happy to make an appearance on richly-laden tables at banquets and receptions, though it has a long-established reputation as a straightforward, genuine country-style wine. It has little to envy its more celebrated companions in terms of aroma either: a nose of fresh roses opens onto classic woodland scents, ranging from redcurrants to strawberries.
On the palate the first sensation is that of the rich acidity which makes it a robust, full-bodied wine. But it is also blessed with great balance, thanks to the fruit that emerges little by little and evolves with the passing of the years into spicy overtones.
Recommended with richly-seasoned rice and pasta, as well as strongly-flavoured sauces and dishes, it is also well worth discovering with starters based on milder cheeses.

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Product category: Piemont

Barbera "Parroco"

The "Parroco" Barbera is grown on a vineyard that lies between Bricco Luciani and Conca Annunziata. The fermentation lasts 6-10 days, extracting a good deal of colour and the right tannic balance to withstand ageing in wood.
Unlike the traditional-style Barbera, this wine is only aged in barriques*, making it softer and less aggressive. During this period in wood lasting 18 to 24 months the wine is racked every 4 months.
Deep ruby red with slight garnet hues, it has an expansive nose hinting at underbrush, and a rounded palate with a very elegant, long, soft finish.
This means it will give any meal great balance, pairing well as it does with a wider variety of foods ranging from typical Piedmontese antipasti and risottos through to red meats.

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Product category: Piemont

Barolo Bricco Luciani

Barolo Bricco Luciani docg 2012

Region:  Piemonte / La Morra / Annunziata
History: produced with grapes coming from the "Cru" Bricco Luciani in the Annunziata area.

Soil clay and limestone .

WineMaking: fermentation that lasts 14-18 days, the aging of this Barolo takes place in barriques, where the wine ages for a year. After this period, the wine is then transferred into oak barrels where it ages for two years. Its last step is the bottle, which lasts at least one year.

Aging process: one year in Bariques and 2 years in Barrels oak

Awards: Luca Maroni – Veronelli – Espresso – Vini Buoni d’Italia- Wine enthusiast -

 

WINE NOTES:

Visual: garnet red color, at times ruby and presenting orange hues

Aroma: intense, complex and very persistent.

Palate: predominate floral and fruity notes, pink, purple, plum and cherry

 

Pairing: Recommended with mature herd cheeses and seasoned with braised meats, roasts and game.

temperature  : 18-20°CBarolo "Bricco Luciani" produced with grapes coming from the "Cru" Bricco Luciani in the Annunziata area. With a fermentation that lasts 14-18 days, the aging of this Barolo takes place in barriques, where the wine ages for a year. After this period, the wine is then transferred into oak barrels where it ages for two years. Its last step is the bottle, which lasts at least one year.

The pride of Giuseppe, this wine reaches its peak when it is consumed after a few years in the bottle, where it further refines its already rich organoleptic qualities. Recommended with mature herd cheeses and seasoned with braised meats, roasts and game.

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Product category: Piemont

Barolo Perno

Name of wine: Barolo Perno docg 2012

Region: Piedmont / Monforte d’Alba / loc. Perno

Barolo Perno, made in the area of "Perno" in Monforte d'Alba. This is the company’s Classic Barolo, aged in the cellar for at least three years in order to become what is now considered the king of wines. The vinification process of its grapes results in a wine of great purity and freshness with exuberant aromas of an impressive structure, accompanied by an exceptional roundness and velvety tannins. The wine thus results very open, flagrantly pleasant and balanced even though young. The nose is dense, enveloping, with hints of rose, raspberry, underbrush, together with delicate nuances that recall vanilla and licorice. The intense garnet red color possesses deep bright hues, showing notes of amaretto and tobacco.

In the mouth, this wine is full and spiced with dense, sharp but not aggressive tannins, which build up its consistency. It goes well with game and meat dishes and for those who want to enhance its fragrance, it is ideal with typical Piedmontese appetizers.

 

 

Caste (s): DOCG- mark guaranteeing the quality and origin of a wine 

History: This wine is the company’s Classic Barolo, aged in the cellar for at least three years in order to become what is now considered the king of wines . Soil clay limestone and marl have a blue-gray color .

WineMaking: fermentation that lasts 18- 21 days . The vinification process of its grapes results in a wine of great purity and freshness.

Aging process: aged in the cellar for at least three years in Barrels franch oak in order to become what is now considered the king of wines.

Awards: Luca Maroni – Veronelli – Espresso – Vini Buoni d’Italia- Wine enthusiast – Punteggio 92

 

WINE NOTES:

Visual: The intense garnet red color , the wine thus results very open, flagrantly pleasant and balanced even though young.

Aroma: : exuberant aromas of an impressive structure, accompanied by an exceptional roundness and velvety tannins.  hints of rose, raspberry, underbrush, together with delicate nuances that recall vanilla and licorice

Palate: . bright hues, showing notes of amaretto and tobacco. The nose is dense, typical for wines  made in the area of "Perno" in Monforte d'Alba.

 

Pairing: meat dishes and for those who want to enhance its fragrance, it is ideal with typical Piedmontese appetizers.

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Product category: Piemont

Barolo Bricco Rocca Riserva Riund

: Barolo docg Bricco Rocca Riserva Riund  2009

Region: Piemonte / La Morra / Annunziata

Caste (s): DOCG- controlled and guaranteed designation of origin

History: produced with grapes coming from the "Cru" Bricco Rocca in the Annunziata area. Soil clay and limestone .This Barolo results quite complex, suitable for consumption even many years after the harvest. It stands out for its typical intense red-garnet color with orange nuances.

WineMaking: : fermentation that lasts 14-18 days, the aging of this Barolo takes place in barriques, where the wine ages for two years . After this period, the wine is then transferred into oak barrels where it ages for other two years. Its last step is the bottle, which lasts at least one year . All of this after 6 years of winemaking

Aging process: The aging process is obtained by dividing the wine for two years between barriques and French tonneaux. . The wine is then left aging two years in oak barrels and it is finally stored for another two years in bottle.

Barolo Bricco Rocca Riserva Riund shows a bright garnet red color accompanied by orange hues typical of aging wines. The aging process is obtained by dividing the wine for two years between barriques and French tonneaux. The wine is then left aging two years in oak barrels and it is finally stored for another two years in bottle.

This Barolo results quite complex, suitable for consumption even many years after the harvest. It stands out for its typical intense red-garnet color with orange nuances. The nose shows aromas of rose, violet, small fruits, with an intense spiced scent. The taste is harmonious, round with a slight tannic note. Its alcohol content increases the wine lifetime.

Awards: : Luca Maroni – Veronelli – Espresso – Vini Buoni d’Italia- Wine enthusiast – punteggio 90

WINE NOTES:

Visual: : shows a bright garnet red color accompanied by orange hues typical of aging wines.

Aroma: The nose shows aromas of rose, violet, small fruits, with an intense spiced scent

Palate: . The taste is harmonious, round with a slight tannic note. Its alcohol content increases the wine lifetime.

 

Pairing: Recommended with mature herd cheeses and seasoned with braised meats, roasts and game. Foods aromatised with truffles

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Product category: Piemont

Langhe Nebbiolo Monastero

Langhe Nebbiolo Monastero (synthetic description )

 

Langhe Nebbiolo DOC, which needs two years in oak barrels to age, shows an intense characteristic ruby red color and presents floral scents that reveal fruity hints of nectarine and licorice.

The dry, tannic and well-structured taste balances a slight hint of acidity and goes particularly well with red meat, even wild, and mature cheeses.


This has always been the “little brother” of Barolo, but in actual fact it is the father of all the great Piedmont reds and its natural habitat is here in these hills. Its name is presumed to come from the Italian word for fog “nebbia”, because the grapes look “foggy”, covered, as they are, in a thick layer of bloom; however there are others who say that it comes from the fact that the grapes ripen late, meaning that they are harvested when the first Autumn mists begin to appear. This generous grape, which gives such prized nectar, is also grown in the Annunziata hamlet, in calcareous/marly soils. Two years spent ageing in oak barrels give it that characteristic deep ruby red colour, as well as the floral perfumes which reveal fruit scents of nectarines and liquorice. The dry, tannic and well-structured taste covers a non-excessive presence of acidity and makes it particularly suitable with red meats, game and mature cheeses. 

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Product category: Piemont

Langhe Rosso Sarset

Langhe rosso Sarset is obtained by assembling Nebbiolo and Merlot in different proportions, and is left aging in oak barrels. In the glass, it reveals its docile, linear and fruity character, and a hint of spices slightly combined with its great elegance. In the mouth, this "Sarset" enters on tiptoe, gently, only to leave a good tannin taste at the end.

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About us

Company details

The story of "Cascina del Monastero" began in 1926 when Alessio Grasso, a wine producer from Treiso, became the owner of Cascina Luciani and the vineyards surrounding the farmhouse.

Located in an outlying district of the village of La Morra called Annunziata, the farm had belonged to the Benedictine convent of Mercenasco, and been run for 300 years by monks from St. Peter’s monastery in Savigliano.

Since the days of Alessio Grasso,without changing its original spirit the winery has been improved and extended, adapting the facilities to the demands of an agricultural enterprise at the forefront of fine wine production.

Over the years Giuseppe has worked hard to expand the old farm, equipping it with a new winery fitted out with the latest in winemaking machinery.

On visiting the cellar though, it soon becomes apparent that Giuseppe has not forgotten the hardships his ancestors had to endure in this pursuit of new technology. In fact a corner is given over to a small museum displaying equipment used in the past to work the land, reminding visitors of how hard it was in those days to get the vines to yield up the precious nectar which is now appreciated throughout the world.

A worthy heir to the founder has been found in Alessio’s grandson Giuseppe, who runs the business today with his wife Velda, and they are ready one day to pass the helm on to their children Loris and Giada, the latest in the line of a family devoted to the hills of the Langa.

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