Grignolino

Quick Facts

Berry Color: Blue-black with red juice
Skin Thickness: Thin
Seed Content: High (many seeds per berry)
Ripening: Mid-season
Vigor: Moderate to high
Yield: Moderate; variable

Overview

Grignolino is Piedmont’s most distinctive light red wine, paradoxically combining pale color with surprisingly firm tannins—a result of the grape’s unusually high seed content. Nearly extinct outside the Asti and Monferrato areas, this indigenous variety produces wines of delicate hue but substantial grip, offering a unique counterpoint to the region’s more famous Nebbiolo, Barbera, and Dolcetto. When well-made, Grignolino offers fresh, aromatic wines with distinctive almond notes and a tannic finish that surprises given its pale appearance. For enologists, Grignolino presents an intriguing study in seed-derived tannins and the production of structured wines from thin-skinned varieties.

Etymology and History

Name Origin

Grignolino: Likely from Piedmontese dialect “grignòle” (seeds/pips)

Significance: References the variety’s unusually high seed count

Historical Presence

First documented mention: 13th century Piedmont
Traditional aristocratic wine (Savoy court)
Near extinction in mid-20th century
Modern revival by quality-focused producers

Viticulture

Vine Characteristics

Growth Habit: Vigorous; requires management

Leaf Shape: Medium; five-lobed; distinctive serration

Cluster: Medium-large; loose; conical

Berry: Small; high pip content (4-6 seeds average)

Growing Requirements

Climate: Continental; warm summers

Soil Preference: Sandy, limestone, calcareous

Training: Guyot typical; traditional methods

Challenges: Sensitive to downy mildew; coulure risk

Phenological Stages

Stage	Timing
Bud break	Early-mid April
Flowering	Early June
Véraison	Early August
Harvest	Mid-late September

Yield Management

Natural Yield: Moderate but variable

Quality Focus: Lower yields improve concentration

Challenge: Coulure can reduce crop significantly

The Seed Tannin Phenomenon

Unique Characteristic

High Seed Count: 4-6 seeds per berry (vs. 1-4 typical)

Tannin Source: Seeds contribute significant tannin

Paradox: Pale color but firm grip

Winemaking Impact: Requires careful extraction management

Extraction Considerations

Short Maceration: Avoid excessive seed tannin

Temperature: Cool fermentation preferred

Pressing: Gentle to avoid seed crushing

Result: Balance between color, fruit, and structure

Wine Profile

Appearance

Color: Pale ruby to light orange-ruby (distinctive)
Intensity: Light; often mistaken for rosé
Evolution: Develops orange hues quickly

Aromatic Profile

Primary Aromas:

Red fruits (cherry, strawberry, raspberry)
Floral (rose, violet)
Almond (distinctive marker)
White pepper

Secondary/Tertiary:

Dried flowers
Herbal notes
Tea-like complexity

Palate Characteristics

Structure:

Light body
Moderate to high acidity
Surprising tannin grip (seed-derived)
Bitter almond finish

Texture: Light but structured; deceptively tannic

Finish: Medium; almond, slight bitterness

Regional Expressions

DOC/DOCG Appellations

Grignolino d’Asti DOC:

Province of Asti
Traditional heartland
Quality focus

Grignolino del Monferrato Casalese DOC:

Casale Monferrato area
Slightly different character
Historic production zone

Style Variations

Style	Character	Notes
Young	Fresh, fruity	1-2 year consumption
Aged	Complex, tea-like	3-5 years; rare
Rosato	Fresh, delicate	Small production

Winemaking Considerations

Fermentation

Temperature: Cool (18-22°C) to preserve aromatics

Duration: Short maceration (5-10 days)

Vessel: Stainless steel typical

Goal: Fruit preservation; controlled tannin

Extraction Management

Key Challenge: Balancing seed tannin extraction

Techniques:

Short skin contact
Gentle pump-overs
Avoid late-stage pressing
Careful temperature control

Seed Tannin: More astringent than skin tannin; requires care

Aging

Oak: Rarely used; fruit focus

Vessel: Stainless steel or neutral vessels

Duration: Short; early release typical

Style: Fresh, immediate wines preferred

Food Pairing

Traditional Matches

Piedmontese Cuisine:

Salumi and antipasti
Light first courses
Vitello tonnato
Fresh cheeses

Temperature: Slightly chilled (14-16°C)

Versatility: Excellent aperitif wine

Modern Applications

Character Advantage: Light body + tannin = food versatility

Pairings: Asian cuisine; lighter proteins; vegetarian dishes

Key Producers

Quality Leaders

Braida: Quality Grignolino; modern approach

Marchesi Alfieri: Estate excellence

Pio Cesare: Quality range

Tenuta Santa Caterina: Dedicated producer

Traditional Producers

Accornero: Family tradition

Vicara: Monferrato focus

Market Position

Production Statistics

Vineyard Area: ~1,000 hectares (declining but stable)

Annual Production: Limited; mostly local

Export: Minimal; specialty market

Pricing

Level	Price (€)
Entry	€8-12
Quality	€12-20
Premium	€18-30

Market Challenges

Recognition: Limited outside Piedmont

Style: Unfamiliar to many consumers

Competition: Barbera, Dolcetto more established

Comparison with Other Light Reds

Variety	Color	Tannin	Body
Grignolino	Very pale	Medium-high	Light
Pinot Noir	Pale-medium	Low-medium	Light-medium
Gamay	Medium	Low	Light
Schiava	Pale	Low	Light

Unique Position: Only light-colored variety with significant tannin structure

Challenges and Preservation

Viticultural Challenges

Disease Sensitivity: Downy mildew particularly problematic

Coulure: Flower drop reduces yields

Consistency: Vintage variation significant

Preservation Efforts

Status: Not endangered but declining

Importance: Cultural heritage variety

Future: Quality focus sustaining interest

Conclusion

Grignolino represents Piedmont’s most paradoxical wine grape—producing pale wines with substantial tannic grip, a unique combination that results from its unusually high seed content. For enologists, the variety offers fascinating study in seed tannin management and the production of structured wines from thin-skinned grapes. While limited in production and recognition, quality Grignolino rewards attention with distinctive almond-scented wines that offer a refreshing contrast to Piedmont’s more powerful reds. The variety’s preservation depends on continued appreciation for its unique character and the skill of producers who understand its particular requirements.

References

Robinson, J., Harding, J., & Vouillamoz, J. (2012). “Wine Grapes.” Ecco/HarperCollins. Publisher Link
Italian Wine Central (2025). “Grignolino.” Documentation. Link
VIVC Database. Variety Information.

Last updated: January 13, 2026