Marchesi Incisa Della Rocchetta Grignolino D'Asti

Marchesi Incisa Della Rocchetta Grignolino D’Asti


  • This wine derives its name from the Piemontese dialect word “grignole’, which means grape seeds.
  • The Grignolino grape has a lot of these seeds, responsible for great tannic structure.
  • Grignolino is a very old grape variety from Piedmont, grown and vinified since the Middle Ages.
  • The Grignolino grapes come from their “Garbera” vineyard situated in a prominent position on the hills surrounding the village of Rocchetta Tanaro in Monferrato.
  • You will at first be puzzled by this wine’s color, similar to that of a rose wine. Despite its light red hue, this wine reveals great structure, a delicate dryness and a long pleasant finish.
  • Grignolino is a terroir-driven wine, representing a rarity in Monferrato.
  • Due to its uncompromising personality Grignolino has been referred to as the “anarchic prince of Piedmont.”
  • In a world of sameness, this is a wine that stands out and is sure to bring you pleasure.

Varietal Composition: 100% Grignolino

Elaboration: The grapes are softly pressed and the soaking time during maceration is kept very short (4 to 6 days) in order to limit the tannins in the wine. The alcoholic fermentation takes place in stainless steel vats at a controlled temperature. The malolactic fermentation occurs spontaneously or is induced at a controlled temperature.

Tasting Notes: Bright ruby red, with age tending towards garnet red. Notes of cranberry, strawberries and roses with a finish of spice reminiscent of autumn. Dry and light-bodied with a crisp, fresh finish. More roses prominent spice. Pleasantly savory with a bright acidity. Balanced tannins.


2020 – 90 James Suckling


The history of the Monferrato area and that of Marchesi Incisa della Rochetta, a family whose origins date back to before the eleventh century, are very closely linked. For centuries, their family has owned vineyards and produced its own wine, an activity most likely started by the Benedictine monks, who were given the right, by the family, to plant vines in the hills of their property in Rocchetta Tanaro. You can still see traces of their presence in the Saint’Emiliano votive chapel, which stands in their vineyard bearing the very same name, still owned by the family after so many centuries.

In the nineteenth century, the Marchese Leopoldo Incisa (1792-1871), a member of the Royal Academy of Agriculture in Turin, made significant contributions to research and knowledge in the fields of enology and grape varieties of that period. The legendary Sassicaia was created by another member of the family, Mario Incisa della Rocchetta, a passionate winemaker and a true visionary. He married the Countess Clarice della Gherardesca, and moved from Piemonte to Bolgheri in Tuscany. An innovative and truly Piemontese winemaker, Mario created a new style of wine – Sassicaia- the first “Super Tuscan” red wine which, to this day, remains a benchmark for its category. Since then, the Marchesi Incisa family produces wine within 2 estates; the historical one in Rocchetta Tanaro in Piemonte and that of Bolgheri in Tuscany.

In the wake of this tradition, the Marchesi Incisa della Rocchetta continue to apply scientific research and technological innovation to enhance wine quality and safeguard the environment. It is no coincidence that some of the family’s best vineyards are to be found within Rocchetta Tanaro’s Natural Park, created by the Marchese Mario Incisa (1899-1983), founder and first president of the Italian World Wildlife Fund.

Now, all of their wines are vinified at La Corte Chiusa, the family’s beautifully restored estate in the village of Rocchetta Tanaro, prestigious for Barbera wine. Marchesa Barbara Incisa renovated this family’s one-time farmhouse, built by her grandfather, into a wine-making facility, tasting room and barriquerie. All the renovations were completed between 1991 and 1994. All important phases of winemaking take place here; from de-stemming the grapes, grape pressing and fermenting of the must, to malolactic fermentation, barrel aging and bottling of the wines. In collaboration with Dr. Donato Lanati, the brilliant and highly respected Piemontese enologist, each phase of production is carefully controlled to ensure the highest quality.

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