Poderi Cellario La Grinozza Frizzante
2 in stock
Region: Langhe, Piedmont, Italy
Grape varieties: 100% Grignolino
Poderi Cellario La Grinozza Frizzante is 100% organic Grignolino, given the metodo ancestrale treatment. Big fizz and tart, lip-smacking fruit.
Song: Big Energy by Latto
2 in stock
Save 10% when you buy six or more bottles (mix and match)
About Poderi Cellario La Grinozza Frizzante
Poderi Cellario La Grinozza Frizzante is 100% organic Grignolino given the metodo ancestrale treatment. Big fizz, tart, lip-smacking food, and a juicy finish. A perfect pizza wine.
About Poderi Cellario
Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions in the vineyard work and the cellar practices. The Cellario vineyard holdings cover some 30 ha between 5 different vineyard sites covering the southern Langhe, with holdings in Novello and Monforte, the Dogliani plot is arguably the family’s most prestigious land, and I would consider them Dolcetto specialists. Vineyard work is organic (soon to be certified), and all the fermentation occurs with indigenous yeasts. Sulfur is only added in tiny quantities at bottling if necessary (a practice not common with a winery in this mid-size range).
Grignolino is a red-wine grape from the Monferrato hills of Piedmont. The pale red wine that Grignolino grapes produce is a local curiosity (particularly in eastern Piedmont), and its lack of depth and charm means it has very few fans outside the region. As a result, the variety has never ventured far from its northern Italian homeland. However, there are a handful of Grignolino vines in the Santa Clara and Napa valleys in California.
The name Grignolino derives from the Piedmontese dialectal term grignolo, which means “pip.” It serves as a warning that the variety produces grapes abundant in pips and, therefore, tannins. The name does not, however, give any hint as to the grapes’ searing acidity. Naturally, high levels of tannin and acidity might suggest that Grignolino could rank alongside Piedmont’s two most successful red varieties, Nebbiolo and Barbera, whose tannin and acid structure is a key element in their success. But this has not proven to be the case.