Grignolino "Emilio" Alemat

Piemonte Grignolino DOC 'Emilio' is produced exclusively from grapes of the native Grignolino variety by the Alemat winery. Its name comes from the word "grignòle", which is used in the dialect of the area to refer to the grape seeds that are abundant in the berries of this variety. Grignolino is a red wine with a not insignificant history, already in the 1500s it was particularly appreciated at the court of the Savoy, who considered it the wine of great occasions. "Emilio" is a wine that caresses the nose with notes of spices and sweet red fruits, decisive and juicy, with light tannins typical of Grignolino and ideal for approaching the more austere flavours of other Piedmontese red wines made from Nebbiolo grapes. The land on which the Grignolino vines grow is situated at about 250 metres above sea level, on a single hill in the municipality of Penango, with clay and limestone soils and a southern exposure that provides optimal conditions for sunshine and ripening. Savio and his family cultivate their grapes with meticulous respect for nature and the environment, limiting mechanical intervention in the field and preferring manual work wherever possible. Harvesting is one of the activities that is carried out without the aid of mechanisation; the selection of the best bunches during these operations is very important and guarantees a prerogative to obtain a quality must and a regular fermentation. "Emilio" ferments in steel vats at a controlled temperature of 24°C with maceration on the skins for a few days. The wine is then kept in steel vats, always at a controlled temperature, to promote malolactic fermentation. The wine matures in steel for about 5-6 months, followed by a further period of one month in the bottle. The colour of this Grignolino is clear and bright ruby red. On the nose, it offers initial notes of chives, followed by spices such as black pepper, in harmony with notes of small red fruits, which evolve in the glass into softer and broader aromas, with hints of sweeter fruits. On the palate, it is enveloping and intense, with velvety tannins and a good length in the mouth. Ideal with cured meats and traditional Piedmontese hors d'oeuvres, first courses such as agnolotti del plin and white meats, Emilio is also excellent as an aperitif or with fish dishes.