Pure and garnet looking in the glass with powerful aromatics of red currant, membrillio, raspberry and watermelon. There are fresh Italian herbs and inviting fresh notes. The palate has light tannin structure but integrated bright acidity. The nose echoes the flavors with red fruits and rose.
WINE INFORMATION
Grignolino is a Piedmont grape whose name derives from the local grignolé, meaning seed or pip. The grape has four rather than the more typical two, increasing the tannic component. In the field, it resembles both Nebbiolo and Pinot Noir. The former is manifest in the size of the grape, the shape of the bunch, the color, and the high level of tannin. The latter shows up in the thin skin, compactness of the bunch, the fruit, and the aromas. Like both varieties, Grignolino is very terroir sensitive. It grows in Asti and Monferrato east of Barolo, known especially for Barbera.
Augustino Pavia began buying top vineyards in the 1950s, when many families were selling land and moving to urban areas. His sustainably-grown vines are planted on sandy clay soils at 240-260 meters. He works with his sons Giuseppe (“Pino”) and Mauro, but he’s the one who walks the vineyards and determines when to pick. They have made two single-vineyard Barberas since the 1980s. The family also makes a Grignolino, often called the Beaujolais of the Piedmont.
Grapes are harvested manually, fully destemmed, and crushed. They undergo a 5-6-day maceration in tank with frequent pumpovers. The wine is pressed off before fermentation is finished, fined, and filtered, then aged in stainless steel for a year and bottle for five months.
Charcuterie, Cheese, Chicken/Turkey, Fish-full flavored (salmon/tuna)