From: Gavi, Piedmont, Italy
Varietal: Cortese

Tasting Notes: This Gavi conjures aromas of acacia flowers, pear, green apple, lemon, brine, and honey. Lean and lithe flavors mirror the nose, while hints of underripe peach, grapefruit, and almond skin underscore this wine's vibrant, fresh, and river rock minerality that lingers on the finish. 

Pairing: This versatile wine can be served as an aperitif or with light appetizers and main courses. Taking inspiration from the Ligurian Sea, whose breezes influence the production of this wine, you could pair it with a range of seafood: think sushi, scallops, shellfish (perhaps incorporated into a pasta dish), sushi, or even grilled white fish with lemon and basil. Alternatively, you could turn to the pesto-based dishes in your rotation, fresh veggie risotto, focaccia, or spinach/goat cheese salads with a citrus-based dressing. With that in mind, check out this Orzo Salad With Lentils and Zucchini recipe by Ali Slagle!

About. Produttori del Gavi’s origins trace back to 1951 when 83 families banded together to combine their strengths into a cooperative. The group is essentially made up of these same growers to this day, with just twelve more being admitted to the group since inception. The vineyards of member/growers are spread all over the Gavi DOC territory in 11 municipalities, covering over 200 hectares of land from Tassarolo to Bosio. This cooperative includes a number of organically certified vineyards as well as vines up to 90 years old; the vast territorial coverage allows for the production of various “Cru” bottlings. Today, Produttori del Gavi’s members are led by enologist Andrea Pancotti.

Having gained DOCG status in 1998, Gavi is a hilly influenced by salty breezes from the Ligurian Sea and cooling Apennine Mountain winds to create the perfect environment for growing a white grape called Cortese. The soil through this zone is heterogeneous and varied and in this way the Cortese grape expresses many different characteristics. Visit Produttori’s growers and you’ll see plenty diversity, from stark white soils made of tuff and limestone due to the marine origins of the area, to tomato-colored soils made of clay and rich in minerals due to the alluvial origins of some areas, especially around San Cristoforo.

The grapes used in this classic example of Gavi grew in the shadow of “Il Forte,” the iconic fortress that towers over the region’s namesake village. The 30-year-old vines that produced this wine are planted at 200 to 300 meters above sea level in predominantly red clay-based alluvial soils. The grapes fermented at cool temperatures for 20 days, and the wine spent three months in stainless steel, then a month in bottle prior to release.