Grignolino

Grignolino has been planted in Piedmont in the area between Asti and Casale, where it originated, since the eighth century. Still confined almost entirely to hillside vineyards in the provinces of Asti and Alessandria, it has only two appellations: Grignolino d’Asti and Grignolino del Monferrato Casalese. The name of the vine is likely derived from a word in local dialect, “grignòle,” which refers to the high number of seeds in the berry.

Grignolino is particular with respect to microclimate, and requires dry, sandy soil and a sunny exposition to ripen successfully, which it does unevenly and with difficulty. The leaves are medium-large with three or five lobes, and the bunches form a compact, elongated, winged pyramid supporting small, ellipsiodal berries berries with fragile, dusty skins. Depending on the soil, which strongly imprints the fruit, and density of planting, the grapes range in color from black-violet to pink-violet, and are high in both acidity and tannin. Grignolino is often blended with Barbera and/or Freisa to boost color and structure.

The wine produced from the Grignolino vine is light, fresh, fruity and not very deep in color, refreshing but unsubstantial and decidedly to be drunk soon after the vintage. It offers bright red fruit with notes of herbs and flowers, with a hint of bitterness on the finish.

Alternate Names: Barbesino, Balestra, Arlandino, Verbesino, Rossetto, Nebbiolo Rosato, Girodino