Autinbej — a Piemontese word used by the late Ernesto Grasso to describe the sunniest, most prized vineyard exposures — is a tribute from his son Giulio and the Cà del Baio family to a winemaking tradition that once saw Barbaresco made from the finest parcels of multiple crus blended together. First produced in 2014, this 100% Nebbiolo is grown on gray marl, limestone, and sand, with one west-facing and one east-facing vineyard ensuring a complexity of light and ripening across the harvest.
Vinification is traditionally minded: maceration on skins for 9 to 15 days, followed by 24 months in large Slavonian oak botti — the old-school choice that preserves Nebbiolo's character without imposing wood. The nose is layered and ethereal, with raspberries, violet, jam, cocoa, and sweet spice weaving together beautifully. On the palate it is warm, persistent, and fine-grained in its tannins — serious enough to age a decade or more, yet inviting enough to open now.
Beyond the classic red meat pairing, its fruity intensity shines alongside duck confit, roast pork with herbs, or dishes with sweet and sour or spiced sauces.
