Cristina Zoppi and her husband Ezio fell in love working at a Fiat car factory in Piemonte, eventually moving into the family farmhouse in the Monferrato hills. During her maternity leave in 2004, she embraced the life of the vignaiola and began organic farming (now certified), with a keen interest in the kinky, off-beat red grapes of the region: grippy, dried-herb-scented Grignolino and floral-spicy Ruchè. In 2017, Cristina couldn’t bear to sell the grapes off anymore and brought on famed Alto Piemonte enologist Cristiano Garella. He helped Cristina realize the potential of the unique marine sand and limestone soils to give a Grignolino with precise nose and good tension in the mouth.
Cristina’s Grignolino is from 10 to 20 year-old vines. 12 days of maceration, without temperature control. 6-8 months of élevage in stainless steel and concrete tanks. 13% alcohol and only 20 mg/L of added SO2. It tastes of bright, tart red fruits, with a peppery note, great acidity, and a twang of tannin. Give it a slight chill.