Gavi has its origins from Cortese grapes, a white grape
vine cultivated in the pre-Apennine lands of Gavi.
THE HARVEST
Depending on the maturity of the grapes harvesting takes
place between 19th and 23rd of September.
WINE MAKING
The grapes are pressed and the obtained must is clarified
with enzymes. Then, after a racking made to eliminate the
lees, some selected yeasts are introduced to promote the
alcoholic fermentation. At the end of this process the wine
is kept on the fermentation lees for 20-25 days, then it is
cooled at 12 degrees and racked for many times to reach
the clarity; then it will be ready for bottling.
ORGANOLEPTIC FEATURES
Colour: bright straw-yellow with green
Bouquet: flowery, delicate, with hints of pineapple and
peach.
Taste: dry, fresh, full-bodied, right acidity, with fruity
aftertaste.
HOW TO SERVE IT
Temperature: 8-10°C.
Serve in glasses for white young wines.
Food pairings: good as an aperitif, brunch, it is served with
starters and fish. Better if drunk young.
NOTES
The provenience of Cortese vine is not certain, even if its
presumed origin is from the province of Alessandria,
Novara and from Tortona area. Already known in
Piedmont since the XVIII century, it is also called Corteis,
Courteis and Courteisa in Piedmontese dialect.
We can
find one of its first descriptions in the ampelography of
Piedmont vines, made by count Nuvolone and published at
the end on the XVIII century. Here Cortese grapes are
described as follows: “it has quite long bunches, quite big
berries, when it is ripe it becomes yellow is and it is good
to be eaten, it makes a good wine, it is plentiful and keeps
a long time”
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