The story of Grignolino is the typical one of the "minor" Piedmontese vine, which was once purely simple and pleasant but whose reputation is now considered superior and apt for even the most elaborate dishes. Characterised by grapevines which are particularly abundant in size and quantity, the Grignolino, if not properly vinified, tends indeed to possess a rough and nervous tannicity, to the detriment of elegance. For this reason, traditionally, it was not considered a very noble wine, and even, due to its extreme verticality, an antiseptic to be administered as a medicine.
Today Grignolino has a whole other personality, as modern winemaking techniques have brought to light its much more complex varietal character. Especially when, as in the case of Gaudio's Grignolino, the aging takes place exclusively in steel, for 6 months, without resorting to the softening in wood.
From vineyards located in a privileged position in the municipality of Vignale Monferrato, which can be considered a cru of the Casalese region for this vine, this Grignolino is of a beautiful ruby colour leaning towards a clear garnet. On the nose it immediately expresses great finesse, with notes of small red fruits interspersed with spicy and floral scents, which also tends towards aromatic herbs such as thyme. The taste, which its certain juvenile rudeness typical of the variety, later becomes more balanced, with a thick but not rough tannin. The structure is light and thin, leaving a nice and sapid memory with declarations of a splendid drinkability.
Try it with cold cuts and medium-seasoned cheeses, or with tortellini in broth, mixed boiled meats, roast meat and aged cheeses. It’s also perfect with particularly rich fish soups.
