COLOUR
Red
TYPE
Still
VINTAGE
2024
GRAPE
Grignolino
PRODUCER
Poderi Cellario
REGION
Piemonte
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
Medium - High
Finish
Medium
Intensity
Tannins
Medium - Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Poderi Cellario is a third-generation family estate located in Carrù, in the southern Langhe hills of Piedmont, Italy. Run by Fausto and Cinzia Cellario, the winery is dedicated to defending local winemaking traditions and working almost exclusively with indigenous Piedmontese grape varieties. Jo-Lino represents a playful, modern reimagining of Grignolino, a grape historically known for its rustic, highly tannic, and austere character. By applying innovative natural winemaking techniques to this traditional variety, the Cellario family has created a fresh, approachable red wine that challenges old-school conventions. The estate practices certified organic and biodynamic farming, aligning their vineyard work and bottling schedules with lunar cycles to maintain a deep connection to the land.
ALCOHOL
12.0%
AVG. PRICE
€22
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
12-14°C
INTERESTING FACTS
Fact 01
Grignolino grapes naturally contain more and larger seeds than most other red varieties, historically making the wines highly tannic and astringent.
Fact 02
The winery follows strict lunar cycles, bottling still wines during a waning moon and sparkling wines during a waxing moon.
Fact 03
The bottle features a distinctive red crown cap showcasing a whimsical, hand-drawn illustration of winemaker Fausto Cellario's face.
FOOD PAIRING
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WINE MAKING PROCESS
The grapes are 100% hand-harvested in small red bins from high-altitude vineyards (350 to 400 meters above sea level) characterized by marl and tuff soils. In the cellar, the winemaking team employs a unique split-maceration technique to tame Grignolino's naturally aggressive tannins. Half of the grapes undergo a 20-day carbonic maceration to extract bright, soft fruit aromatics, while the remaining half undergo a traditional 5-day skin maceration. Spontaneous fermentation is carried out using only indigenous yeasts. After fermentation, the two lots are blended and aged entirely in concrete tanks until bottling in June. The wine is bottled unfined and unfiltered with minimal sulfur added only at bottling.
