They are 12 producers with a rebellious spirit, who dream of bringing Grignolino back to what it once was. Monferace is born in the hills of Monferrato, in the province of Alessandria and Asti, in that land of infernot declared a World Heritage Site by UNESCO. Forget the ready-to-drink Grignolino, the one ideal for the merenda sinoira, because this project has a completely different ambition.<\/p>\n
According to the specifications that the Monferace association has given itself, Grignolino must age for at least 40 months, 24 of which in wooden barrels, as it once did. It seems that the first notarial deeds, which testify to the existence of this vine, date back to 1249, known by the name of Barbesino. Much closer to us are the nineteenth-century testimonies of a Grignolino capable of refining for 5, 7 or 11 years, until the mid-twentieth century where in the text by Dina Rebaudengo we read: \u201cAfter five years of aging \u2013 two in barrels and three in bottles \u2013 the Grignolino comes out fragrant, harmonious, with a light red color tending towards yellowish, excellent for roasting\u201d.<\/p>\n