Gavi Pisé 2018

Grape varieties: Cortese

The Terroir

The vineyard soil at La Raia is calcareous and clayish, it extends at approximately 400 metres above sea level with a south-east-west exposure. A crown of vineyards distributed around the cellar, with an average density of 4500 vines per hectare. According to the farm’s core philosophy that complies with the biodynamic principles, the vines are farmed without any use of chemicals.

Grapes

Cortese grapes for Gavi production benefit of the typical microclimate of their area, which highly concentrates its activation within the vineyards located around the cellar. The grapes are healthy and present a good sugar rate and a balanced acidity; this allows them to produce a very pleasant and easy to drink white wine.

Wine Making

Grapes are handpicked around mid-September and, after a careful selection, they are destemmed. In this way grapes only arrive in the wine-press for a delicate pressing. After the natural decantation, must is put in stainless steel tanks to avoid microbiological alteration which could compromise the wine quality. The alcoholic fermentation lasts 15/20 days and takes place at the controlled temperature of 18° C. The wine is left on native yeasts for about 3/4 months; it is then cold stabilized, before being bottled in March. This method helps to obtain a fresh, ready to drink wine.

Tasting notes

Colour: is straw yellow, with slight greenish hints.

Aroma: offers a particularly fine mineral feeling and notes of fruit and white flowers.

Mouth feel: lively, balanced, with a fresh acidity, which increases its persistance and favours its drinkability. A slight almondish finish.

Alcohol content: 12,5%

Perfect pairing

Excellent as aperitif, paired with hors d’oeuvres and fish ragú or vegetable first courses. It is the perfect match also for seafood, white meat and fresh young cheese.

Best served: between 10° and 12° C

Tips for a perfect storage

If stored in a cool dry place, and in the dark, at 10°/18° C, bottles keep unaltered up to 3/4 years.