Grignolino
Grignolino
most probably has its origins in Italy's
Piedmonte region, where was identified and
cultivated since before 1800. The name comes
from a local dialect that means "many pips".
Indeed, this
variety has numerous seeds in each berry, which
can impart bitter tannins if extra gentle
pressing is not practiced.
A late-season
ripener with natural tendencies toward high
acidity, Grignolino is particularly successful
in warmer growing regions. It can be a
long-lived vine and is fairly resistant to
diseases.
Grignolino
makes wine with very fruity aromas, often with
floral notes and hints of citrus or spice. The
wines tend to take on shades of orange, rather
than purple. Grignolino is produced as
rosé as often as red wine, both of which
are usually best enjoyed in their youth. Their
bright acidity makes a good complement to foods
with high fat content.
In California,
less than 100 acres are planted and very few
wineries make varietal Grignolino. Heitz Cellar
was the stalwart consistent producer,
partly out of sentimentality, since this was the
grape planted in the winery's first vineyard,
purchased in 1961. Heitz made both red and
rosé Grignolino each year and
occasionally produced a Grignolino
"Port".
Jim LaMar
