Its origin and principal area of cultivation is on the hills to the North of Asti and Alessandria (Monferrato Casalese). However, a few scattered vineyards exist in some areas of the province of Cuneo and in the Oltrepò Pavese.
Its leaves are frequently five-lobed. The light green page is slightly cupped with partially revolute margins; the surface is densely bullate, with red central ribbing.
At maturity, the bunch is tight to very tight, medium-sized, pyramidal, elongated and often flanked by large wings; the pedicel is short and robust, with reddish hues.
The berries have an uneven black to purple red color; they are very light and characterized by a high number of pips.
Budbreak: Medium (second ten days of April).
Ripening: Medium to medium-late (late September-first ten days of October).
A varietal of medium vigor, Grignolino produces medium-high yields. The most widespread training method is the espalier with mixed Guyot pruning, leaving only one fruiting cane of 10-12 buds. Grignolino is rather resistant to downy mildew, but is susceptible to powdery mildew, Botrytis cinerea and acid rot.
The grapes are rich in polyphenols and yield dry, markedly tannic wines, with an intense floral and spice bouquet, of a pale ruby red, suitable for moderate aging.