$29.99 on 12+ bottles

Our Tasting Note
We just tasted this yesterday as it just landed last Friday in the shop!  This reminds me a lot of the 2022 at this time last year, accessible but appropriately Barbaresco.  The color robe is a medium ruby red.  The nose is pretty, fresh and classic, with notes of cherry, currant, subtle red spices, a chalky minerality, with those trademark tar and roses.  The palate is med/med+ bodied, sailing over the palate with med/med+ youthful grain tannins and a very complete, energetic palate of depth and a finish with great length.  Another Autinbej winner!

This is one of the BEST SELLING wines in the shop the past 4 years and a HUGE rebuy! This is one of the best red wine values BAR NONE out of the Piemonte right now! Drinkable now but with the stuffing to age gracefully in the cellar.

2022: 90 pts Vinous - Galloni
Drinking Window 2026 - 2034
The 2022 Barbaresco Autinbej is a classy, elegant wine. Crushed flowers, bright red-toned fruit, cinnamon, cedar and new leather are finely delineated. Medium body and lithe, with superb balance and tons of class, the Autinbej is a fine introduction to the Barbarescos here. Naturally, the 2022 is a bit light in structure, but that in no way detracts from its allure.   By Antonio Galloni on October 2025

Tradition speaks through Autinbej, it evokes a bygone era when such wines were the union of Nebbiolo grapes from the best, sunniest parts of different crus. Autinbej is a tribute to Giulio Grasso’s late father, Ernesto, who often used the Piemontese word to describe the best vineyard exposures. The first Autinbej harvest was in 2014, a year generally considered difficult in other parts of Piemonte and Italy, but successful in the small enclave of the Barbaresco denomination thanks to very favorable climatic conditions that year.

Planting of vineyards: between 1957 and 1999
Type of soil: bluish clayey-limestone marl
Position: facing south-west
Harvest: between the end of September and the beginning of October (2015 was an earlier pick)
Vinification and Aging: The destemmed and pressed grapes ferment on the skins in temperature-controlled steel tanks for 5 to 30 days. The wine then matures in wood for 24 months, partly in oak casks and partly in small used French barrels, before continuing its aging in the bottle for 6 months.