Grignolino is a red grape variety originating in the Piedmont region of northern Italy. It produces light-bodied wines with a distinctive, slightly bitter finish.

Grignolino grapes are small and round, and range in colour from pink to light red. They produce wines that are pale to medium ruby in colour. The wines have a light body and medium to high acidity, with aromas of red fruit, herbs, spices, and a slight bitter almond note. On the palate, the wines are light and fresh, with flavours of cherry, raspberry, and a slightly bitter finish.

Grignolino is mainly grown in the Piedmont region of northern Italy, where it is used in blends and as a single variety. Grignolino grapes are mid to late ripening but sometimes ripen unevenly. Susceptible to powdery mildew and especially to botrytis bunch rot and sour rot. The wines are usually made in a lighter style, with a short maceration period of one to two days. In Piedmont, Grignolino wines are often made as a single varietal or in a blend with Barbera and Bonarda. They are light-bodied, with a distinctive bitter finish. Grignolino wines are best enjoyed with lighter dishes, such as salads, grilled vegetables, white meat, and fish. They also pair well with cheese and charcuterie.

Linguists claim that Grignolino derives from the Piedmontese dialect grignolè, which translates as grimacing and gnashing of teeth—an onomatopoeic reference to the sometimes robust acidity and dominance of tannins.