Monferrato is one of Italy’s most fascinating wine regions (modestly speaking 🙃), famous for its authentic red wines and rich winemaking tradition. Among its finest grape varieties, three stand out as true symbols of the territory: Barbera, Grignolino, and Bonarda (though let’s not forget Freisa, Dolcetto, and many more!). Each of these wines has unique characteristics that make them perfect for different occasions and food pairings.
Let’s explore their distinctive traits, differences, and the best ways to enjoy them.
Barbera: the elegance of versatility
Barbera is the most widely grown grape in Piedmont and one of Monferrato’s signature wines. It is known for its vibrant acidity, which gives it freshness and excellent aging potential.
- Characteristics: deep ruby color, aromas of red fruits (cherry, plum, blackberry), and spicy notes in oak-aged versions. On the palate, it is well-balanced, with soft tannins and a solid structure.
- Differences: compared to Grignolino and Bonarda, Barbera has more acidity and body, making it more suitable for aging.
- Pairings: perfect with agnolotti with roasted meat sauce, mixed boiled meats, tajarin with truffle, and aged cheeses.
Have you tried Carisa, Barbera del Monferrato DOC or Roverò, Barbera del Monferrato DOCG? You can taste them at our winery by choosing one of our wine-tasting experiences.
Grignolino: the lively and eccentric wine
Grignolino is a wine that surprises with its lightness and unpredictable character. Its name comes from the local dialect term “grignole”, referring to the high number of seeds in the grapes, which contribute to its tannic profile.
- Characteristics: Light red color with garnet hues, floral and spicy aromas with hints of white pepper and wild berries. On the palate, it is fresh, slightly tannic, and has a persistent finish.
- Differences: It is the lightest of the three wines, with a more delicate structure and greater aromatic freshness.
- Pairings: Pairs beautifully with cured meats, Fassona beef tartare, traditional Piedmontese fried dishes, and bold-flavored fish dishes like creamed cod.
But there’s more! Grignolino also has an incredible ability to age, as demonstrated by its Riserva version and, even more so, Monferace. This wine, born from a project dedicated to aging Grignolino, has been part of our winery’s journey since 2021, proving that this grape variety can achieve depth and nobility over time.
Aged for at least 40 months, with 24 months in oak, Monferace reveals a surprising elegance: its tannins soften, spicy notes intensify, and its structure gains complexity, offering a more harmonious and sophisticated sip. This is further proof that Grignolino is not just about freshness and immediacy, but also longevity and character.
Have you tasted our Solista, Grignolino del Monferrato Casalese, or Grignolino – VIGNA SAN PIETRO – Linea Terroir? You can purchase them here.
Bonarda: the smooth and sparkling soul
In Monferrato, Bonarda is often associated with the Croatina grape variety. This wine is distinguished by its roundness and the traditional slightly sparkling version, which is widely appreciated for its drinkability.
- Characteristics: Deep purple color, aromas of wild berries, violets, and sweet spices. On the palate, it is soft, with silky tannins and a pleasant liveliness.
- Differences: Compared to Barbera and Grignolino, Bonarda is generally softer and less acidic.
- Pairings: Pairs wonderfully with Piedmontese cured meats, braised meats, porcini mushrooms, and soft cheeses.
Have you tried our rosé version, Ombra? We are currently awaiting the next vintage — sign up for our newsletter so you don’t miss it!
Which red wine to choose in Piedmont?
- If you’re looking for a structured and long-lived wine, go for Barbera.
- If you prefer a light, lively red with a surprising edge, Grignolino is for you.
- For a smooth, easy-drinking wine perfect for sharing, Bonarda will win you over.
No matter your choice, Monferrato always has a glass ready for a toast! 🍷✨