Francesco Boschis 'Piemonte Grignolino'
Grignolino, 2021
Langhe > Piemonte > IT
Grignolino grapes have a high number of seeds, which can make very tannic wines with lots of green notes if not handled delicately. Gringa = grape seed in Italian and is where the grape name originates. But this wine is masterfully crafted with all the cherry notes combined into a sensory elixir. After a 5 days skin contact, the juice is pressed to stainless steel where it remains during fermentation and aging, before it goes to bottle, receiving a small dose of SO2 at bottling. Unfined and unfiltered. Who doesn’t love a rainbow on a bottle label? Certified Organic.
Grignolino, 2021
Langhe > Piemonte > IT
Grignolino grapes have a high number of seeds, which can make very tannic wines with lots of green notes if not handled delicately. Gringa = grape seed in Italian and is where the grape name originates. But this wine is masterfully crafted with all the cherry notes combined into a sensory elixir. After a 5 days skin contact, the juice is pressed to stainless steel where it remains during fermentation and aging, before it goes to bottle, receiving a small dose of SO2 at bottling. Unfined and unfiltered. Who doesn’t love a rainbow on a bottle label? Certified Organic.
Grignolino, 2021
Langhe > Piemonte > IT
Grignolino grapes have a high number of seeds, which can make very tannic wines with lots of green notes if not handled delicately. Gringa = grape seed in Italian and is where the grape name originates. But this wine is masterfully crafted with all the cherry notes combined into a sensory elixir. After a 5 days skin contact, the juice is pressed to stainless steel where it remains during fermentation and aging, before it goes to bottle, receiving a small dose of SO2 at bottling. Unfined and unfiltered. Who doesn’t love a rainbow on a bottle label? Certified Organic.
Grape: 100% Grignolino
ABV: 13%
The Story: Knocking on the door at Casa Boschis, a shy and soft spoken man in a polo greeted us. This is Paolo, great grandson of the estate’s founder Telesforo Boschis, who moved to the narrow Pianezzo hill in 1919, planting vines on the adjoining steep slopes. The estate only took the family name 50 years later when Francesco had the reins in1968. A family farm in the truest sense, the estate is now run by Mario Boschis in collaboration with his wife Simona and their two adult sons - Paolo and Marco. With 22 hectares, they not only have some of the best high-altitude, old vines plantings of Dolcetto in the Dogliani appellation but also grow hazelnuts, as well as keep bees and cattle on their entirely organic farm. They are fully committed to sustainable agriculture for the protection of the environment and health of the ecosystem, promoting biodiversity and preservation of this stunning landscape. The afternoon sun beat down on us as Paolo took us around the vineyards of their estate. At an average of 1500 feet above sea level, about 600-900 feet higher than those of Barolo and Barbaresco, this elevation, in combination with a slightly cooler climate, made Dolcetto the first choice for all of the best exposures, since it was too cool for Nebbiolo. Boschis soils are similar to those of Barolo’s famed Serralunga: calcareous clay, that, with these elevations, gives the wine a powerfully enhanced bouquet, as well as minerality and structure far beyond what you might expect from humble Dolcetto. Boschis’ old vines – some as old as 70 years—are all cuttings from a prephylloxera vineyard of the late 1800s. While Dolcetto makes up for 70% of their total production, they also have plantings of other local varietals Grignolino, Fresia, Barbera, plus Pinot Nero and Sauvignon Blanc.
Personality: This wine is a sensory experience. It’s like if you combined all the different kinds of cherries into one magical elixir with a waterslide of flavor down the chute and lingering texture on the palette.
Harmony: Chilled or room temp works wonders. Bring to any summer BBQ, and share with the grill master, but also a wonderful pairing for any pasta with red sauce from Bolognese to Chef Boyardee.