Adriano Grasso farms about six hectares on Via Agliano, a couple of kilometres north-east of Calosso's centre. His family has worked these slopes since the mid-1800s. The vineyards are certified organic, and the work follows the moon: the wines ferment with their own yeasts, are bottled unfiltered, and after fermentation the young wine stays on its skins for another two or three months, as his grandparents did it. Barbera leads, with a Barbera d'Asti, a Superiore from 70- to 80-year-old vines and a single-parcel bottling, 'Part. 242', that comes only in magnum. There are also two traditional-method sparklers: 'Adele', a rosé from Nebbiolo, Barbera and Pinot Nero, and 'Doro', a sweet Moscato. Grasso also makes a Calosso DOC from Gamba di Pernice, the village's rare red grape.
Visits are easy to set up through the booking form on the website. The standard visit covers the vineyard and the cellar and ends with four wines and local food. Winedering lists longer versions for small groups: a vineyard walk with a merenda sinoira (the Piedmontese late-afternoon snack), a 'rare wines' tasting built around the Gamba di Pernice, and a vertical tasting of three Barbera vintages. Tours are in Italian or English.