Description of the wine: There are two DOC for this wine of Piedmont: Grignolino d'Asti and Grignolino del Monferrato Casalese. It is a wine that is not suitable for aging (Monferrato Casalese even less than Asti), and therefore should be consumed within one to two years after harvest. Organoleptic characteristics: Grignolino wines have a light ruby red color, tending to orange with aging. They have a characteristic and delicate scent and in the mouth they are dry, slightly tannic, bitter pleasant, with a characteristic aftertaste. Historical-cultural information and curiosities: The production of Grignolino begins in the eighteenth century, in the centuries-old territory where it is still produced. The name of the grape variety could derive from the dialect word grignola, indicating seeds, particularly present in the grapes, or from the verb grigné, ie gnashing, because of the sour taste that makes teeth grinding. A recent piece of news states that the grandfather of the neo-Pope Frances grew this grape variety in Asti. He had the opportunity to taste this wine in Buenos Aires, during the visit of the "People of Piedmont in the world". Pope Frances has always wanted to emphasize this link with the vineyards and the wine, so that in his emblem as Cardinal there is a bunch of grapes. Serving suggestions: It is an excellent wine for the whole meal. Excellent with roasted and stewed white meats (rabbit, veal, poultry), but also with salami and appetizers typical of the Piedmont region. Production area: Grignolino is produced in the Piedmont region in the provinces of Asti and Alessandria. Grape varieties allowed for its production: 100% Grignolino grapes. Grapes of Freisa vineyards can contribute to its production for a maximum of 10%.
