The vines, planted on a mixture of soils - but with a clay base, are nurtured from bud-break to harvest. The 100% Cortese grapes typically ripen relatively late (end of September / start of October) and undergo a very careful pressing in the winery to avoid oxidation of the juice. Whole bunch pressing is utilised to retain higher acidity levels and a more floral, textured style. After static settling for 48 hours, to separate the lees from the juice, the clean juice is racked for fermentation in stainless steel. The wine then enjoys a period of maturation on fine lees before bottling – for longevity and freshness in bottle.
A fine and pure expression of Gavi with pretty aromas of flora, citrus and green apple combined with more complex hints of frangipane. The palate has apple and lemon characters, and an appealing weight and minerality. The finish is textural, long and defined.