Winery San Sebastiano de AlessiGrignolino
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Grignolino from the Winery San Sebastiano de Alessi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grignolino of Winery San Sebastiano de Alessi in the region of Piedmont is a powerful.
Food and wine pairings with Grignolino
Pairings that work perfectly with Grignolino
Original food and wine pairings with Grignolino
The Grignolino of Winery San Sebastiano de Alessi matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef lark, multicoloured butterfly pasta or doner kebab.
Details and technical informations about Winery San Sebastiano de Alessi's Grignolino.
Discover the grape variety: Grignolino
Light, elegant reds with a clear ruby robe (often compared to Pinot Noir), fine but firm tannins and lively acidity, with aromas of red cherry, raspberry, rose, spice, white pepper and herbal notes. Airy palate, slightly bitter finish. Star of Grignolino d'Asti DOC and Grignolino del Monferrato Casalese DOC in the Piedmontese hills. This autochthonous Piedmontese variety takes its name from grignole (the many pips it contains).
Last vintages of this wine
The best vintages of Grignolino from Winery San Sebastiano de Alessi are 2015, 0
Informations about the Winery San Sebastiano de Alessi
The Winery San Sebastiano de Alessi is one of of the world's greatest estates. It offers 15 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
