||barbesino, verbesino, balestra, arlandino, girondino, rossetto.
||Pretty regular only in its environment, if not, very irregular, more for limited bunch of bunches than by spinning or spinning.
||It is spread mainly in the hills of the northernmost area of the Aegean and in small neighboring hilly areas.
||The name Grignolino derives from the Piedmontese dialectal term grignolo, which means "pip".
||Leaf: Medium or larger; pentagonal; Mostly trilobata, but also quinquelobata, but with the two lower lobes not marked; Lateral breasts superior to U or lira, often open, almost close; Lower breasts open, often just mentioned; Upper page glabra, wrinkled; Lower with light grayish-whiteish arachnoid tomato; Flap slightly folded; Color of the main ribs partially red; Very pronounced, sharp, irregular, convex teeth; Color of the dark green leaf above, lighter in the lower (grayish).
Bunch: mostly cylindrical or pyramidal, often winged; More than average size; tightened.
Acini: less than average; subovali; Very thin, rather thin skin; Of pinkish-violet color cinereo, but unequal; Juicy, very sapid, perfectly mature (clearly vinous) flesh; Short or medium pedicels, clear looking, red; Separation of the acorn from the pedicle quite difficult.
||It serves as a warning that the variety produces grapes abundant in pips, and therefore tannins. The name does not, however, give any hint as to the grapes' searing acidity. Naturally high levels of tannin and acidity might suggest that Grignolino could rank alongside Piedmont's two most successful red varieties, Nebbiolo and Barbera, whose tannin and acid structure is a key element in their success.
||Resistance to diseases: good mildew, even more than "Barbera"; Much less to the ojio.