The fruit comes from vineyards near the town of Gavi, where calcareous clay, volcanic, iron and chalky limestone soils together with the area’s mediating Mediterranean breezes and cool mountain winds create an ideal microclimate for growing the Cortese grape to optimal ripeness. The 100% Cortese grapes were pressed without crushing, and the must was cold settled for 12 to 15 hours before undergoing a low-temperature fermentation for 20 to 25 days. The wine was then aged on the lees for three months in stainless steel tanks until bottling.
The beginning of winter was characterized by mild temperatures and low rainfall. This gave way to temperatures that were well below the average for the end of winter. The spring saw heavy rains that did not create phytopathological damages but provided water reserves in the soil which proved invaluable during the long summer. In Piedmont during the ripening period, there wasn’t persistent rain but sporadic thunderstorms from mid-August to late September. The storms encouraged the development of important aromas in perfectly healthy grapes with particularly thick skins. All of these elements allowed for the 2016 season to produce wines of great caliber.
The wine shows citrus and mineral aromas before lime and green apple flavors on the palate. This Gavi has a fresh character, crisp acidity and a lengthy finish.
Pairs with grilled or roasted pork, veal and poultry, deep sea fish and shellfish.
GRAPES: 100% Cortese
APPELLATION: Gavi DOCG
ACIDITY: 6.20 g/l
James Suckling – “Bright and crisp white with a hot stone and tangy lime character. Medium body, vibrant acidity and a long and flavorful finish. Real Gavi.” (92 Pts)