About this wine
Grapes
Made from Grignolino, an indigenous variety whose name probably derives from grignola, a dialect word referring to the unusually numerous seeds in its grapes. The variety is difficult to cultivate because its yields can be inconsistent and it does not adapt readily to different microclimates.
Technical data
Average yield is 55 hl/ha. Alcohol is 13.0% vol. ± 0.5, total acidity 5.50 g/L ± 0.5, and residual sugar 3 g/L ± 2.
Tasting profile
Pale ruby red. The delicate aroma combines floral tones, including dried rose, with grapefruit. The palate is dry, lightly tannic and subtly spicy, with white-pepper notes and a pleasantly bitter finish. Its acidity and light tannic structure historically made Grignolino a favoured match for the rich cuisine of the House of Savoy.
Serving and pairing
Serve at 16–18°C with antipasti, cured meats, flavoursome soups such as Piedmontese tripe soup, or medium-aged cheeses.
Label / history
The variety’s name probably comes from the dialect term grignola, a reference to the greater number of seeds found in its grapes.
