“Grignole” is Astigiano (dialect of the region of Asti, home to Grignolino) for ‘a lot of seeds’ – Grignolino has a lot of seeds; hence the label – a festa of happy seeds, or if you prefer, pips. Grignolino is very light in color, and has both high acidity and tannin - A typically Piemontese grape. As Ian d’Agata says “Grignolino was, until recently, a tragically unfashionable wine because of its pale red-pink color, lack of obvious sweet, ripe, soft fruit flavors, and very high acidities and tannins.” A well-made Grignolino has low alcohol – 12.3% in this case! Grignole is made in stainless steel (no need for more tannin from wood), and macerates for just a few days; if you find that your Grignolino is dark in color, try a different version.Grignole is pale, almost like a rosato; it’s very aromatic with strawberry, sour cherry, pepper and delicate herbs. These follow through on the palate, which is layered and lively – and amazingly long and complex for such a humble and humbly priced wine. If you know Poulsard, the Grignole distinctly brings it to mind; it has quite a similar profile, and like Poulsard works well with cheese and other fairly rich food. Grignolino is also very versatile at the table; we drank it with fairly spicy vegetarian tacos and pretty much finished the bottle without any struggle (or regrets). Jamie Wolff
Very engaging on the nose, like uncovering a bowl of strawberries, raspberries, and blueberries while a breeze of light flowers and green grass stirs on a summer afternoon. Really, if the aromatics of this wine don't put a smile on your face, I don't know what will. The color is a translucent rhubarb hue. On the palate, there is vibrant acidity and only a minuscule tannic touch. The fruit on the tongue has more of an edge than it does on the nose, with tangy red cherry and crisp red apple. Edgy but deliciously fresh. David Hatzopoulos
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