Tenuta Grillo

IGIEA - Barbera d'Asti d.o.c.

Vines: 100% barbera
Maceration: 30-40 days
Fermentation and affinamento: large wood barrels

Characteristics:
High acidity, a lot of complexity really an exceptional wine.
Potential ageing: 10 to 15 years
Pairing with: meat (specially game, wild boar), cheese, ...

PECORANERA - Monferrato d.o.c.

Vines: Freisa, Barbera, Dolcetto e Merlot
Maceration: 30-40 days
Fermentation and affinamento:
large wood barrels, steel and cement
Affinamento: oak of different capacity

Characteristics
Complex and tannic this wine is not made for the faint hearted, it is as generous as the grower
Potential ageing: 10 to 25 years
Pairing with: lamb, steak

PRATOASCIUTTO - Monferrato d.o.c.

Vines: 100% dolcetto
Maceration: 30-40 days
Fermentation and affinamento: large wood barrels.

Characteristics
High component of tannins, this is my personnal choice when it comes to guido’s wine.tannic, yet fruity and fresh….
Potential ageing: 10 to 15 years
Pairing with: white and ret meats, cheeses

BACCABIANCA - Piemonte d.o.c.

Cortese dell’Alto Monferrato
Vines: 100% cortese
Maceration: 30-40 days
Fermentation and maceration: steel and large wood barrels

Characteristics:
Almost a red wine. tannic, slightly oxidative with enough acidity to balance the wine. You can sense that guido was influenced by his tasting of jura’s wine.
Pairing with: cheese; tasty soup, white meats, risotto or pasta.