Grignolino is a red-wine grape from the Monferrato hills of Piemonte. The pale red wine that Grignolino grapes produce is a local curiosity (particularly in eastern Piemonte), and its lack of depth and charm means it has very few fans outside the region. As a result, the variety has never ventured far from its northern Italian homeland, although there are a handful of Grignolino vines in California, in the Santa Clara and Napa valleys.
The name Grignolino derives from the Piemontese dialectal term grignolo, which means pip. It serves as a warning that the variety produces grapes abundant in pips, and therefore tannins. The name does not, however, give any hint as to the grapes searing acidity. Naturally high levels of tannin and acidity might suggest that Grignolino could rank alongside Piemontes two most successful red varieties, Nebbiolo and Barbera, whose tannin and acid structure is a key element in their success.
But this has not proven to be the case. The absence of warmth and intrigue in Grignolino wines has left the variety as a kind of back-up; it performs a similar role to Dolcetto (a fill-in wine to provide something to drink while the proper wines develop in barrel and bottle). If Grignolino had Dolcettos depth, or if Dolcetto had Grignolinos acidity, things might be quite different, but fate has consigned these two grape varieties to the lower echelons of Piemontes red wine grapes.
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Producers
in the Asti region try to model Grignolino on the wines of Beaujolais,
producing light bodied, pale colored wines, made to be consumed young. While
the grapes are relatively low in alcohol at around 11-12% ABV, they do have a
significant amount of tannins.
Grignolino Grapes
However through the use of modern wine making techniques today most winemakers are able to minimize the amount of tannin extraction by utilizing slow and gentle
pressings. Wines made from Grignolino can have noticeably strong acidity and
fruity aroma with alpine notes
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