GRIGNOLINO D’ASTI D.O.C.

The area of Miravalle in Portacomaro (Piedmont region) it is known since the beginning of
the 20° century for the propensity for this typology of vine. Wine harmonious and elegant,
around 12° alcoholic level. It’s pale ruby red colour with orange hints and transforms in
amber tones while ageing. The bouquet of rose is delicate and persistent. It is characterized
by a dry and pleasantly bitter taste. Ideal with Italian cold salami, delicate starters,
light soups, white meat and fish.
The serving temperature is the cellar one.
It is not suggested to age it longer.

TYPOLOGY. The whitest of red wines.

GRAPES. 100% Grignolino.

GENERAL DESCRIPTION. It is difficult to produce it, since the grape it comes from is “avaricious” and offers few bunches. It requires courage to cultivate few rows of vines: only for the glory, not for the profit. The Grignolino entered in the elite of Piedmont wines. According to the vineyard and the soil, it acquires different bouquet and taste. For elderly people, the Grignolino was the best Piedmontese wine. It was considered better than wines which are nowadays considered more famous or even more advertised. The Portacomaro territory is characterized by great “crus”, among which the Miravalle area. Here the sandy soil,
rich in fossils, enhance the grape quality. Here, at the beginning of the 20° century, we harvested our best grapes to produce this noble wine. The origin of its name is in the high number of the grape seeds found in the bunches: in Piedmontese dialect these seeds are called “grignole” from which the name Grignolino.
The Piedmontese tradition tells it comes from the verb “grigné” (to have a tight-lipped smile). This wine can set the mouth on edge due to its taste. In this way the consumer slightly grips his teeth when he makes an appreciative smile.

ORGANOLEPTIC DATA. Wine harmonious and elegant, around 12° alcoholic level. It’s pale ruby red colour with orange hints and transforms in amber tones while ageing. The bouquet of rose is delicate and persistent. It is characterized by a dry and pleasantly bitter taste. Ideal with Italian cold salami, hot starters, light soups, white meat and fish. The serving temperature is the cellar one. It is not suggested to age it longer.

VINIFICATION AND AGEING. Removal of grape stalks and soft pressing of the bunches with lower sulphur dioxide level. The fermentation lasts 14/16 days in contact with the skins at a temperature of 28-30° C. Malo-lactic fermentation in stainless steel tanks. In spring, the wine is micro-oxygenated with a special
equipment which breathes a selected quantity of oxygen into the wine. This technique creates a microoxidation, as occurs in the barriques, avoiding added wooden scents or notes to the wine.

GASTRONOMIC MATCH. Ideal with Italian cold salami, delicate starters, light soups, white meat and fish.
Excellent also as simple aperitif or served with fresh fruit.