Gavi

The vineyards that give life to this Gavi are mainly located in the area of Tassarolo. Here, on calcareous soils of Marne Serravalliane, the Cortese grape finds an ideal habitat, enriching itself with minerality, tension, and complexity. The cultivation method involves a density of 4.000 vines per hectare, managed according to the Guyot training system. This approach allows maximizing the yield while maintaining the quality of the grapes within optimal limits, with a maximum limit of 95 quintals per hectare. After manual harvesting in the second half of September, the grapes undergo a soft pressing of the whole cluster. Vinification takes place in stainless steel tanks at controlled temperature, ranging from 16 to 18 degrees Celsius, to preserve the freshness and typical aromas of the grape variety. The wine matures on the lees for at least 5 months, imparting greater richness and structure. Tasting "Gavalussa" reveals a wide range of aromas and flavors: delicate floral notes blend with hints of fresh fruit on the nose, while on the palate it stands out for its elegance and freshness, with a pleasant minerality that gives the sip a unique and refined character. The finish is clean and of great persistence, leaving the palate refreshed by the rhythm of this high-profile Cortese.