Tenuta Santa Caterina Arlandino Grignolino d'Asti 2022

Grignolino, sourced from a single parcel called Arlandino, is anything but entry level. The complexities of this light bodied wine are captivating. Owner Guido Alleva is fiercely passionate about this local grape and aims to elevate the quality to rival the other great wines of Piedmont. In the cellar, originally constructed by monks in961 AD, winemaker Luciana Biondo uses spontaneous fermentation with wild yeast to craft an energetic and expressive wine with a delicate color

NAME: Arlandino is the ancient name of Grignolino. The name,

Grignolino, became more popular because it refers to the pithy,

higher concentration of seeds in the grape that can cause one to

grimace when eaten if the grapes are not fully ripe, or are pressed

too aggressively.

CHARACTER: A delicate color of sunburst orange and brick, the

aromatics are energetic with tart cherry, pomegranate and orange

zest. Notes of alpine herbs, rose petal, and dry earth add complex-

ity. On the palate, the wine is light bodied with a lively minerality

and freshness, confirming earthy flavors, spice, and leather on the

finish with a touch of tart fruit.

ENJOY WITH: Perfect with fatty foods like traditional pastas ‘al

Sugo di Carne’ or ‘Agnolotti alla Piemontese’ or casseroles, terrines,

and hamburgers. Also ideal with small game like quail or rabbit.

BEST RESULTS: Serve at 55-60° F, a short decant, with 30 minutes

in the fridge will give you maximum pleasure.

EXPRESSION

FERMENTATION & EXTRACTION: Hand harvested, vigorous hand

sorting with partial whole cluster, delicately crushed. Fermentation

with native yeast and controlled temperature. During the macera-

tion, delestage for 3-4 days before racking off the gross lees.

ELEVAGE: Aged in steel tanks for 9 months before bottling.

FINING AND FILTERING: Lightly clarified with clay, no filtering. Vegan.

SULFUR: Minimal sulfur added at end of fermentation and at bottling.

SOURCE

FARMING: The farming philosophy is holistic, with a symbiotic

approach to agriculture, without the use of chemicals or non-or-

ganic fertilizers. Techniques encourage natural flora and fungi

above and below ground, with added green spaces to diversify and

strengthen plant and soil health.

LAND: A one hectare parcel in the Mossetti vineyard (called Arlan-

dino) and about half a hectare from the Moncalvo vineyard. Aver-

age elevation, 1,100 feet a.s.l, Southeast exposure, and the soil is

calcareous clay rich in fossilized seashell remains.

VINE: The average age of vine is 16 years. Training in Guyot.

HARVEST AND PRODUCTION: Hand-harvested, less than 700 cases.