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Produced with Dolcetto grapes, typical of the area, Convivio is a harmoniously smooth and full wine, great for any gastronomic combination, ideal for special occasions. The name means "banquet" and just like the famous work of Dante, this wine is intended to accompany the happy gatherings of people. The vineyards, not less than 15 years of age, are located in hilly areas most suitable for its production. It is distinguished by lightness and fragrance. Harmonious in all its components, dry, velvety and with pleasant hints of almond.


L'alto Monferrato The Ovada territory, located south of Alessandria and neighbouring with Liguria, is part of that much larger area, and one of the most famous Italian wine regions called Alto Monferrato. Thanks to the gentle hills and the climate this area is extremely suitable for wine production. The Ovada area covers 13 000 hectares between the Stura creek and the river Bormida that presents diverse and complex physical characteristics. The hilly pre-Apennines is the ideal location for vineyards and alternates with flat areas which constitute "the Plains of Ovada". Our vineyards are located in two of the most beautiful and suited to in this area: Contrada Sant'Evasio, which includes a historic hilly area around Ovada, and one of the best wine-growing areas belonging to the municipality of Carpeneto (locality Madonna della Villa) The two sites are very different both from the microclimatic point of view and from that of the soil. The Sant'Evasio vineyards are characterized by a micro-climate which tends to be cooler and windy which causes the grapes to mature slightly later than those of Carpeneto, the soil is of medium consistency, tending to marl-limestone, providing wines of great finesse and aromatic opening. On the other hand, Carpeneto soils are characterized by a greater abundance of clay and shell, darker and with less lime presence: the resulting wines are intensely colored, full bodied and well-equipped with noble polyphenolics. The vinery’s ampelographic platform is based to a large degree on two symbolic vines in Ovada winemaking: the Dolcetto and Barbera, a significant portion of land includes other grapes such as Cortese, Bonarda Piemontese and Croatina and recently non native varieties such as Chardonnay, Sauvignon Blanc, Cabernet Sauvignon and Syrah have been introduced. The pruning system generally used is the classic low-Guyot, allowing the vineyard to obtain each year grapes in a perfect state of ripeness. Where necessary, thinning of bunches per vine is carried out so that vine yield is in line with the vineyard’s stringent quality objectives. The wide variety of soils and diverse ampelographic platforms means that the vineyard has access to high quality but very diverse grapes, with which to produce wines of great elegance and personality.

Il Dolcetto D'Ovada Flagship product of a unique hilly terrain, Dolcetto d'Ovada is a wine to be consumed throughout any meal. The full and round taste, smooth and with characteristic almond notes and a bitterish after taste in the mouth, is what makes this wine so special. It comes from an "intelligent" and multifaceted vine, which, depending on climatic conditions, gives wines with very different characteristics between them. This wine is combined with a multitude of regional, domestic and foreign dishes. The vineyard area occupies third place in the region, after Barbera and Moscato. This grape’s name in Piedmont gives rise to 11 DOC wines and one DOCG. Gaggino has always believed in this name that represents the past, present, but also the future of Piedmont wines

Cortese The most famous Piedmont white wines are produced from this native variety.
The Cortese is produced in Alto Monferrato, a wine region located in the southern province of Alessandria, which lies on the hilly territory of 59 municipalities including the most famous Acqui, Gavi and Ovada.
Although this vine has very ancient origins, reference to it dates back only a few centuries. In fact, the first fairly detailed description is in the ampelography written for Cortese grape vines grown in the Piedmont area by count Nuvolone, Deputy Director of the 'Agricultural Company Turin, published in 1798, where the Cortese grape is thus described: "Clusters are rather long, fairly large berries, and when mature becomes yellow and edible, it makes good wine, is abundant and may be preserved.".
Since the late nineteenth century, there is reference to the production in various areas of the Piedmont area, including the ancient Piedmont, and the purity and quantity was underlined. Cortese, characterized by a strong fiber, prospered especially in the sheltered region between Bormida and Scrivia in the province of Alessandria. The grapes give us some of the most important dry white wines from Piedmont, where the Controlled origin denomination was recognized in 1974
White grape vine, with medium leaf, pentagonal, five-lobed, rarely with seven lobes, dark green in colour with clear veins; bunch medium to large, conical-pyramid-developed wings, loose, medium-large berry, ellipsoidal with thin skin , golden yellow in colour intense if exposed to sun, presence of small quantities of bloom. It is very vigorous, but not very tolerant of powdery mildew and is easily attacked by botrytis. Adapts to various soil types provided they are not too humid and fertile, grows his best in hills with good exposure and dry climates

Chardonnay Aristocratic Burgundy white grape, well known throughout France, where it accounts for some prestigious wines. From France it also spread into Valle D'Aosta and Trentino Alto Adige, Veneto, Friuli Venezia Giulia. One of the most cultivated grapes in the world. It is the ingredient in the best Italian sparkling wines as well as making light and fruity or powerful, full-bodied white wines.
The variety is quite homogeneous; the differences concern the millerandage more or less pronounced, and especially the organoleptic components of the grape. Expanded shoot apex, yellowish-green, slightly downy, unfolded apical leaves slightly downy, green-gold in colour. Medium leaf, rounded, almost full, flap a bit bullous, dark green, sparingly downy. Medium cluster, cone shape trunk, with clear wing, correctly compacted with negligible absence of sweet millerandage, medium berry, yellow-golden skin of a medium consistency, juicy pulp, sweet, normal taste with not much evident aroma.
Chardonnay is a vigorous vine, it blooms very early so areas subject to late frosts are to be avoided, vigorous shoots with short internodes, vegetation tends to be balanced. It adapts to different types of terrain and to different climates as long as not too humid, it is extremely resistant to chlorosis
Adapts to different types of trailing systems and to different planting distances if not too tight. It can be pruned short in the south or medium-long in the north as long as you give a balance to the vigor of buds. It adapts to various types of farming methods even fully mechanized, in the wetter northern climates adequate green pruning is needed to regulate the ripening.

Barbera Barbera. This red grape variety from which we get the Barbera wine is native of Piedmont, particularly common in northern Italy, where it gives rise to 7- Controlled origin denomination wines, including 3 in Piedmont (Barbera d'Alba, Barbera d'Asti, Barbera del Monferrato). It contends with the Sangiovese for the primacy of the main Italian grapes for the production of red wines. The Barbera gives tannic red wines, full bodied and rich acidity.
The origins of the Barbera grape is ancient, but the first record is stored in a document from the seventeenth century in the town of Nizza Monferrato. The vine’s adaptability means that fresh and sparkling wines can be obtained, ready to drink, as well as more structured wines designed for medium term conservation (3-5 years).
The shoot apex when expanded is whitish-green, partly carmine, with a shower of apical leaves, cottony underneath. The leaf is pentagonal medium sized, with five lobes, and a nearly hairless upper surface, while the under part is downy. Since the 2008 vintage Barbera del Monferrato superior has obtained the designation of controlled and guaranteed origin (DOCG).
arbera del Monferrato superior draws its structure and intense color that distinguishes it from the silt-rich soil of the hills on which the grapes originate. It is the producers’ desire to offer a wine that highlights the important qualities of the area and meets the most experienced palates. The superior type in particular, comes from more mature grapes kept in the cellar for a minimum period of one year and which spend at least six months in wooden barrels.
In the last few years some Barbera del Monferrato superior wines have achieved major awards in Italy and abroad, confirming the validity of the Monferrato offering

Gaggino Italia Piemonte Ovada Ovada
Superior Dolcetto di Ovada or Ovada

Ovada DOCG

Production Area and history

Production area: Alessandria Province

Certification of Controlled and Guaranteed Origin awarded in 2008.

Vine cultivation and particularly the cultivation of the Dolcetto vines in the Ovada area has been carried out for hundreds of years. The latter is, in fact a typical vine from the area, so much so that it is also called the Ovada Grape or as the naturalists say, ‘Uva Ovadensis’.

The name Dolcetto does not derive from the word meaning sweet, it comes in fact from a dialect term “dusset” which means hillock or hill.

Organoleptic characteristics

“Superior Dolcetto di Ovada” or “Ovada”:

- Colour: ruby red with garnet hues;
- Perfume: winey bouquet, at times ethereal, characteristic, with hints of wood;
- Taste: dry, with hints of almonds and/or fruit.

“Superior Dolcetto di Ovada” or “Ovada”
with the word “vigna”:

- Colour: ruby red with garnet hues;
- Perfume: winey bouquet, at times ethereal, characteristic, with hints of wood;
- Taste: dry, with hints of almonds and/or fruit.

Pairings and serving temperature

Can be used throughout the meal, ideal for first courses, meat dishes and with cheeses; serving temperature 18-20°C.

Our recipes

Look for recipes with which to pair our wines perfectly ...

"Yellow Risotto with Robiola and Pecorino cheese."
Clean the asparagus take of the tips and slice the stalks.
Place the sliced stalks in a casserole dish with 125 cl of water, salt, ½ shallot, sprig of marjoram and boil for 30 minutes, then filter the ...
"Maccheroni with mushrooms and sausage."
Soak the mushrooms in warm water, drain, chop while keeping the water to one side.
Soften the sliced onion in oil for 10 minutes, and then add the sausage meat and brown.
Add ...