Terroir: Most of the grapes for Gavi’s production come from Rovereto di Gavi, which is considered the best part of the entire production zone. The vines are grown with Guyot (VSP trellised) system on hills with moderate inclines and terrains that are prevalently clayey.
Vinification: Soft pressing of the grapes, harvested by hand, followed by fermentation at a low temperature in temperature-controlled stainless steel tanks. The production code requires that vinification be carried out in the zone of origin, in Rovereto di Gavi, in order to press the grapes immediately after the harvest. To preserve the bright color, fresh and fragrant smells there is no aging in wood barrels. 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 good body, the wine can also accompany delicate introductory dishes.
Score: 87 PointsWine Spectator Online Author: Bruce Sanderson
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