Dolcetto d’Ovada

Denominazione di Origine Controllata

PRODUCTION AREA: Alto Monferrato –

Southern Piedmont.

GRAPE: Dolcetto.


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


GRAPE: Dolcetto.

ORIGIN: Vigna “La Guardia” – Comune di

Tagliolo Monferrato

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.

La Castagnola

( Dolcetto d’Ovada – DOC )

( Great Reserve )

GRAPE: Dolcetto.

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,

and tannic.

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

Monferrato Rosso


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.



Castello di Tagliolo

Azienda Agricola Castello di Tagliolo - Via Castello, 1 - 15050 Tagliolo Monferrato (AL)