The Grignolino grape variety has its origin and its territory of excellence among the Colli Astigiani and Alessandrini (Monferrato Casalese), but it can also be found in some areas of the province of Cuneo and in the Oltrepò Pavese, where it is also known as Barbesino. The name Grignolino probably originates from the Asti dialect term “grignòle”, meaning grape seeds, as the berries of this variety are particularly rich in them. Grignolino is not an easy variety to work with, and the resulting wine has a level of tannin that contrasts with its light color and body. It is often blended with Barbera and Freisa to produce wines with a more intense color and better balance. The Grignolino d’Asti DOC controlled designation of origin stipulates that this wine must be made from Grignolino grapes, possibly accompanied by up to 10% Freisa grapes.

Unfortunately, Grignolino wines are considered an inferior variety compared to more prestigious black grapes in Piedmont and serve a role similar to Dolcetto. The thin skin of its berries does not contain much pigment, and the wine allows light to pass through in both color and body, making it ideal to drink chilled in the late summer heat. Grignolino, coming from a region known for its tannic and powerful red wines made from Nebbiolo grapes, represents one of the freshest, most easy-drinking wines produced in the area. Like Pinot Noir and Nebbiolo, Grignolino is a grape variety that requires sunny hillsides for even ripening, and its growth depends heavily on the presence of dry, sandy soils. The high number of grape seeds makes Grignolino a difficult grape to vinify, as the grapes must be subjected to very light pressures so that the bitter seeds do not break, causing undesirable astringent flavors in the wine. During vinification, efforts are always made to maintain the bright ruby red color typical of Grignolino. This is due, among other things, to the presence of berries of very different colors in the bunches, from red, pink, and black to even green, due to uneven ripening, which results in some berries being very ripe and others still unripe in the same cluster. Grignolino is a wine that is prepared through delicate treatments and short macerations.