The Grasso family has been producing wine since 1927; Federico Grasso started bottling in 1980, and has "produced a bevy of sensational efforts over recent vintages" (Robert Parker). His sophisticated, modern Barolos are part- icularly 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.