Grignolino del Monferrato DOC

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.
This wine comes from the Gaudio’s finest Grignolino vineyard and shows remarkable richness and extract, as well as an intriguingly rustic nuance that makes it very versatile with food.

Wine exported to

USA, Japan, Australia

Grape Varieties:

100% Grignolino

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

2 weeks

Type of yeast:


Fermentation temperature:

20-28 °C (68-82.4 °F)

Maceration technique:


Length of maceration:

3 weeks

Malolactic fermentation:


Aging containers:

Barrique and tonneaux

Container size:

225 liters and 900 liters

Type of oak:


Bottling period:


Aging before bottling:

8 months





Vineyard name:

Bricco Mondalino

Vineyard location:

Vignale Monferrato

Soil composition:

Calcareous clay

Vine training:



308 meters (985 feet) above sea level


65 quintals/hectare



Age of vines:

15 years old

Time of harvest:


Total yearly production (in bottles):

5,000 bottles

Tasting notes:

Dark amaranth red. Wild strawberry, raspberry and black cherry, with wild rose, and a bit of white pepper. Smooth and structured on the palate because of the tannins and fresh thanks to the acidity. Shows remarkable richness and extract, as well as an intriguingly gritty nuance that makes it very versatile with food.

Serving temperature:

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

Food pairings:

Roasts, red meat, game and aged cheese.

Aging potential:

6 years


Alc. 13.5% by vol.


Matteo Macchi