Defined as the most red of the white wines and the most white of the red wines, this local wine of Monferrato has always struggled to find its place both in the domestic and the world market.
I created this product in order to fluster slightly the way in which Grignolino is made. It was usually considered as being a light wine, with low alcohol grading and was drunk only when the Piemonte Barbera was too strong. I, however, wanted to create an important product with a vine that I believe has enormous potential. It is a full-bodied, dry wine with a strong personality that is suitable for meat, but also ideal for some fish dishes such as fish soups.
When the Grignolino d’Asti is left to ripen at length on the plant and is produced as a varietal, like ours, you’ll love it from the first sip.
Denomination: Grignolino d’Asti
Country/Region: Italy, Piedmont.
Alcool percentage: 13,5 %
Sugar rate: <2 g/l
Number of bottles produced: 2000
Method: fermentation with maceration in steel barrels to 70 hl. Pumping and shadding for 2 time in a day, then rack wine and fermentation without skin and seeds.
Temperature: 24 – 26 °C .
Lenght: 10 days.
Malolactic: done in steel barrels
Minimum aging in bottle: 03 months.
Empty bottle weight: 500 g
Date of bottling: 04.13
Aging potential: 4 years
Cork size: 26 x 44
Cork material: natural cork.
Bottle type: bordolese nobile.
% of Grape / Cépage: Grignolino 100%
Soil: silt – clay
Exposure: Sud – West
Year of plantation: 2004
Date of Harvest: 20/09/2012
Geolocation: Moncalvo (AT)
Dry Extract [g/l]: 28
Total Acidity [g/l of tartaric acid equivalent ]: 6,4
Volatile Acidity [g/l acetic acid equivalent]: 0,50
Total SO2 [mg/l]: 110
Free SO2 [mg/l]: 36
Number of bottles per box: 6
Box size: 25x16x32