Denominazione di Origine Controllata
PRODUCTION AREA: Alto Monferrato –
ALCOHOL CONTENT: 12,5-13°.
HARVEST: End of September.
MATURITY: Best drunk within 4 years.
VINIFICATION: After an 8-day maceration,
the fermentation takes place in large temperature-
controlled Slavony-oak vats. It is bottled
the spring after the harvest, and sold in
CHARACTERISTICS: Red ruby colour, fruity
aroma, with almond hints; slightly but pleasant
bitter taste peculiar to Dolcetto grapes.
It is an everyday wine, but is
strongly recommended with charcuterie,
pasta, white meat and cheese.
TEMPERATURE: Between 17 and 18°C.
Denominazione di Origine Controllata e Garantita
ORIGIN: Vigna “La Guardia” – Comune di
MATURITY: Suitable for medium ageing,
but good vintages can also last longer.
VINIFICATION: Maceration lasts between
seven and ten days, then the wine goes into
large Slavony oak vats.
CHARACTERISTICS: By ruthless pruning,
even thinning if necessary, the yield of the
land is literally halved, resulting in structured
but elegant wines that will last years in the
cellar. Deep red colour, intense and complex
fragrance; dry with a slightly almond
after taste, peculiar to Dolcetto grape.
Minimum ageing: 1 year in bottle before
being sold. Matches perfectly with
piedmontese dishes such as roast meat,
game, agnolotti and truffle.
TEMPERATURE: 18° – 19°C.
( Dolcetto d’Ovada – DOC )
( Great Reserve )
ORIGIN: Vigna “La Castagnola”
Comune di Tagliolo Monferrato.
VINIFICATION: Maceration lasts between ten
and fifteen days, then the wine goes into the
AGEING: 12 months in French Barriques and
large oak vats.
CHARACTERISTICS: The grapes have been
reduced by 50 % approx. end of July,
to increase the quality of the remaining
ones during the last and most
important period of the maturation.
Fine ruby-red colour; intense flowery fragrance
in youth, accompanying a delicate hint of
vanilla acquired during ageing; the taste is dry
and smooth, elegant, flavourful, well-balanced,
Best served at 20°, it is ideal with game, roast
meat, typical piedmontese dishes with
mushrooms or truffles. Strongly recommended
to use a decanter before serving the wine.
Rosso del Castello
Barbera: Vigna Peira 50%;
Cabernet Sauvignon: Vigna Masserotti 50%.
ORIGIN: Tagliolo Monferrato.
HARVEST: In boxes.
VINIFICATION: The grapes are softly macerated,
then pressed. They are vinified separately,
with fermentation at controlled temperature in
stainless steel vats. After 15 days both wines
are assembled (the proportion of the 2 grapes
might change depending on the vintages).
AGEING: 12 months in French oak barrels.
CHARACTERISTICS: Red ruby colour, with
hints of brownish with age, intense fruity
fragrance ( berries). In mouth, the wine is
intense, with a pleasant oaky fragrance,
well-combined between the sought after acidity
of Barbera and the well balanced green pepper
particular to Cabernet.
TEMPERATURE: 19-20° C.