![\"\"](\"http:\/\/vinosseur.com\/wp-content\/uploads\/2011\/09\/2011-09-22_920112995.jpg\" "\\"2011-09-22_920112995\\"")
<\/a><\/p>\nHave you ever have one of those tasting experiences that leaves you feeling light, energetic, happy & humbled? \u00a0We were just in Piemonte harvesting grapes for our third vintage of our Felice wine<\/a>. A wine we \u00a0first made in 2009 from healthy nebbiolo grapes without any additions during the wine making process or bottling.<\/p>\n After our harvest, we come back to the Felice homestead to return his crates, the ones we used to gather our grapes in. \u00a0As we get set to leave, Felice comes towards us with a bottle of the last vintage of his nebbiolo that he was to make, a 2006. \u00a0We sit down to taste, then drink. We are stunned, but not surprised, by the pureness of his unlabeled wine. \u00a0We ask him questions, he responds modestly.<\/p>\n “How do you make your wine?”<\/p>\n “What about sulfur?”<\/p>\n “Why should I use sulfur? My grapes are healthy. I never add sulfur when I make my wine.”<\/p>\n Then he goes back into his “cellar”, an outdoor barn\/wine making facility. \u00a0A structure that at this late date in September was a quite warm 25 degrees or so. \u00a0He comes back with a bottle of his 1979 vintage, and it goes a bit like this:<\/p>\n “The year is 1979, the vineyards are in Barbaresco and the grapes are healthy. Felice Grasso<\/a> goes out to harvest his nebbiolo grapes, something he has been doing for more than 20 years already. The grapes are brought down the steep hill into his very modest wine making facility, an outdoor\u00a0barn like\u00a0structure exposed to fluctuating temperatures between the seasons. \u00a0He destems, crushes lightly and lets his grapes ferment on their own, like he has always done, like his father did before him, and like he will continue to do up to that last vintage, 2006. He adds nothing, and why should he? “My grapes are healthy”<\/p>\n<\/a>“I just pick the grapes and let it make itself.”<\/p>\n