Grape variety: 100% Grignolino
Training system: Guyot
Characteristics of the soil: predominantly argillaceous soil
Geological profile of the area: hilly landscape at 400-450 metres above sea level. South-eastern hillside position
Yield per hectare: 60-70 quintals
Harvest period: from the end of September to the beginning of October
Vinification: traditional. The alcoholic fermentation takes place at about 26°C in stainless steel tanks. Even the malolactic formation is carried on in steel tanks.
Refining: in stainless steel tanks first and then for some weeks in bottles.
Organoleptic profile: it has a light ruby red colour with hints of geranium red. Its fine morel fragrance reminds us of black pepper; in the mouth it is pleasantly tannic and perfectly balanced with a lingering after-taste.
Serving temperature: ideally at 16-18°C
Alcohol content: about 13%
Serving suggestions: Grignolino is best served with regional appetizers, lentil soup with cotechino, sausages, fish soups, medium aged cheese and the typical Piedmontese fritto misto.
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Grignolino del Monferrato Casalese DOC
Monday8:00 - 18:00
Tuesday8:00 - 18:00
Wednesday8:00 - 18:00
Thursday8:00 - 18:00
Friday8:00 - 18:00
Saturday11:00 - 18:00
Sunday11:00 - 18:00