Barbera d’Asti “Il Bergantino” DOCG

The Gaudio family has been making Monferrato wine for three centuries in an area protected by UNESCO, just north of Asti. The winery began bottling its own wine in 1973 under Amilcare Gaudio who later handed the reins to his son Mauro. Today, the winery is run by granddaughter Beatrice who brings a fresh outlook, aiming for elegant wines with great concentration.
Gaudio – an auspicious name – means “bliss” while Bricco Mondalino pays tribute to the Mondalino peak (hilltop is bricco or bric in the Piedmont dialect). The Gaudio vineyards cover 18 hectares (44.5 acres), all in elevated, sunny positions on white, calcareous marl terrain, rich in fossils and marine deposits from the Miocene period (60 million years ago). Interestingly, the family still finds fossils as they work in their sustainably cultivated vineyards.
The flagship wine of the winery, the grapes are of the estate’s finest and oldest vines (almost fifty years old, with south-facing exposure and calcareous marl soil). Il Bergantino spends fifteen months in barrique and tonneaux, showing just how well Barbera does with oak. Concentrated, full bodied and opulent.

Wine exported to

USA, Japan, Australia

Most recent awards

  • 2013 | Vinous90
Grape Varieties:

100% Barbera

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

2 weeks

Type of yeast:


Fermentation temperature:

20-28 °C (68-82.4 °F)

Maceration technique:

Pumpovers and délestage

Length of maceration:

4 weeks

Malolactic fermentation:


Aging containers:

Barrique and tonneaux

Container size:

225 liters and 900 liters

Type of oak:


Bottling period:


Aging before bottling:

15 months





Vineyard name:


Vineyard location:

Vignale Monferrato

Soil composition:

Calcareous clay

Vine training:



308 meters (985 feet) above sea level


60 quintals/hectare



Age of vines:

47 years old

Time of harvest:

Late September/Early October

Total yearly production (in bottles):

5,000 bottles

Tasting notes:

Mahogany in color; meaty nose with mineral and cherry aromas, with notes of vanilla, cocoa and tobacco as well as herbal notes like mint and basil; mouth-filling, balanced acidity with a long finish.

Serving temperature:

Best served at 18-20 °C (64.4 - 68 °F).

Food pairings:

Roasts, red meat, game and aged cheese.

Aging potential:

10 years


Alc. 15.5% by vol.


Matteo Macchi