Terroir: The grapes employed in the production of Gavi di Gavi come entirely from the Rovereto di Gavi district. It is considered the best “terroir” of the production zone. The vines are grown with Guyot (VSP trellised) system on hills with moderate inclines and clayey-calcareous soils.
Vinification: The grapes, harvested by hand, are soft pressed and fermented at low temperatures in stainless steel tanks. To bring out the characteristics of the wine, vinification is carried out at Rovereto di Gavi. In that way, the grapes can be crushed immediately after harvesting. To preserve the bright color, fresh and fragrant smells there is no aging in wood barrels. Gavi di Gavi wine shows its finest characteristics in its first years.
Tenuous straw-yellow color with greenish reflections. An intense and fine odor with persistent fruity and flowery scents similar to those of Golden apples and green almonds as well as a clean aroma of chamomile flowers. The flavor is full-bodied and remarkably sapid, balanced, harmonious and persistent. A classic wines for fish, seafood and appetizers in general. Because of its sturdy structure, the wine can also accompany delicate introductory dishes.
Score: 87 PointsWine Spectator Online Author: Bruce Sanderson
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