07 Jan Please The Palate Wine of the Week: Cascina Val Liberata 2022 Anarkoide Grignolino, Monferrato, Piemonte, Italy

When my friends invited me over for dinner, I offered to bring wine. So, I had to ask what was being prepared. Although I didn’t receive the full descriptions, I heard the words “mushrooms” and “meatballs”. I didn’t know what the dishes would be, but I thought I knew which wine would pair well. It was a bottle of Grignolino that I brought home from my recent trip to Italy. Light on its feet yet full of personality, it is one of my favorite grapes for exactly this kind of meal. And while I recently featured another wine from this producer, the Cascina Val Liberata 2022 Anarkoide Grignolino, Monferrato, paired with our dinner was so captivating, it had to be the Please The Palate wine of the week.

About Cascina Val Liberata

Cascina Val Liberata, founded by Deidre and Maurizio, is a small biodynamic estate in Monferrato where farming, not production volume, sets the pace. With vineyards surrounded by woodland and a philosophy rooted in observation and balance, the estate focuses on letting each grape variety speak clearly rather than shaping wines to a house style. They farm biodynamically and produce wine with minimal intervention, using spontaneous fermentation in old reclaimed cement tanks originally built at the beginning of the 20th century.

I recently wrote about their Slarina, a revived, nearly forgotten variety, of which they have 1.5 hectares planted. For Grignolino, they have only .5 hectares planted!

About the Grape: Grignolino

Grignolino is one of Piemonte’s most distinctive indigenous grapes. Pale in color yet deceptively structured, it is known for bright acidity, fine but assertive tannins, and an aromatic profile of red berries, dried herbs, white pepper, and sometimes a hint of bitterness on the finish and often leans savory. Grignolino is a grape that thrives with food and I have written about Grignolino before, each time noting how much I love this grape. Each time I try a Grignolino, I am captivated and this one was no exception. That is why I had to bring one home with me from Italy to share it with friends.

Tasting Notes

The Anarkoide Grignolino, grown in calcareous clay soils at 350 meters elevation, ferments naturally and is aged for 11 months in cement tanks. It is unfiltered and only 12% alcohol. The wine is translucent and bright in the glass, immediately signaling its lighter frame. On the nose, it offers lifted red fruit notes of sour cherry and cranberry, layered with dried herbs, subtle spice, and an earthy undertone. The palate is energetic and precise. Fresh acidity carries the wine, while Grignolino’s naturally firm tannins add grip without heaviness. There’s a savory edge throughout, with a gently bitter, mouthwatering finish that keeps you coming back for another sip.

Food Pairing

Food is where Grignolino truly shines. It is a natural match for mushroom-based dishes, tomato sauces, roasted vegetables, charcuterie, and simple grilled meats. If you’re ever unsure what wine to bring to a dinner table, Grignolino is a quietly brilliant choice.

My friend James Brock made a mushroom puffed pastry with gruyere cheese and meatballs in a tomato sauce. The earthy mushrooms echoed the wine’s savory notes, while the acidity of the wine cut cleanly through the richness of the meatballs. Grignolino’s structure handled both dishes effortlessly, enhancing rather than overpowering the flavors.

Where To Purchase

Cascina Val Liberata is a small producer, not imported into the US (at this time). If you cannot find this particular wine, I encourage you to seek out Grignolino from other producers. There are even a few producers in California (Heitz, Idlewild).