COLOUR
Red
TYPE
Still
VINTAGE
2023
GRAPE
Grignolino
PRODUCER
Azienda Agricola Boschis Francesco
REGION
Piemonte
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Medium
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Azienda Agricola Boschis Francesco is a historic family estate located in Dogliani, Piedmont, established in 1919. While Dogliani is traditionally renowned for Dolcetto, the Boschis family cultivates a tiny 0.4-hectare parcel of Grignolino on the highest, windiest calcareous crest of the Pianezzo hill. This high-elevation terroir yields a unique, mineral-driven expression of this native Piedmontese grape. The estate is managed sustainably by the Boschis family, who hand-tie the vines with traditional wicker and use organic manure from their own cattle herd. The wine features whimsical watercolor labels custom-designed by local artist Teresita Terreno, depicting the changing seasons of the Dogliani countryside.
ALCOHOL
13.0%
AVG. PRICE
€13
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
14-16°C
INTERESTING FACTS
Fact 01
The name Grignolino comes from the local dialect 'grignole', meaning seeds, as the grapes contain 3 to 5 seeds instead of the usual 1 or 2.
Fact 02
This wine is produced in extremely limited quantities, with an average annual production of only about 1,500 bottles from a 0.4-hectare plot.
Fact 03
The estate uses traditional wicker (vimini) instead of plastic ties to secure the vines, maintaining historic agricultural practices.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The winemaking process is carefully tailored to manage Grignolino's naturally high seed content. Grapes are harvested entirely by hand in late September. Fermentation takes place in temperature-controlled stainless steel tanks at approximately 25°C using indigenous yeasts. To avoid extracting bitter tannins from the abundant seeds, the wine undergoes an exceptionally short maceration of just 4 to 5 days, with skin contact limited to the first 2 to 3 days. After natural malolactic fermentation, the wine ages for 7 months in stainless steel vats to preserve its fresh primary aromatics, followed by 3 months of bottle aging. It is bottled unfiltered to maintain its natural character.
