CULTIVATING VARIETY
WWe work the Terre del Gavi to reveal the versatile nature of Cortese.
We do this by comprehending its expressiveness starting from the vineyard, working with our partners to ensure that the agricultural practices used are consistent with the enological objectives pursued. In the vineyard, we apply custom regulations that consider position, microclimate, type of soil and the particular vocation of each plot.
For our Gavi del Comune di Gavi we practice grassing between the rows, selective thinning of the bunches and minimum use of treatments. We aim to practice selection based on the quality of each vineyard, enclosing all the richness of the territory in the bottle.
HARVESTING PERFECTION
HHarvest is the culmination of the collaboration between winegrower members and cellarmen.
Harvest proceeds following the analysis of the ripening trend of the grapes, carried out area by area and plot by plot. We set up a strict planning for grape collection to ensure that only perfectly ripe grapes reach the cellar. We follow the distinctive characteristics of each area, beginning with the hottest and most humid areas and proceeding with the cooler and more ventilated ones.
But we also know how to adapt: we modify timing for harvest and consignment in real time based on seasonal data and vineyard analysis. We can quickly rearrange our calendar in order to exclusively – and always – vinify the most complete expression of our vineyards.
VINIFYING THE DIFFERENCES
IIn the cellar, we work to enhance the differences.
Upon arrival, the grapes undergo thorough visual and organoleptic assessment. The former evaluates the external appearance and the integrity of the bunches; the technical and scientific analysis assesses the quality of every single batch: sugar content, total acidity and temperature. This assessment is fundamental to ensure that the members are compensated based on the fruit’s quality and not on its quantity.
The grapes are softly pressed, and the first juices are immediately separated. The huge storage capacity of the new cellar allows us to vinify each batch separately, preserving the particular expressions of each area and subzone of Gavi until the wine is bottled. We avoid the intensive use of chemicals thanks to the rational use of cold temperature, a fundamental element to preserve the quality of white wines. We use indigenous yeasts – which we carefully look for from the plots of our members – and we prefer aging our Gavi wines on fine lees to preserve the variety’s organoleptic qualities and typical character, allowing for a reduced use of sulfur.
A SUSTAINABLE COMMITMENT
Nature makes the difference, man, at best, can preserve it.
We know that our land is exceptional and bountiful, and preserving it is our biggest fortune. Since 2020, we have been awarded with SQNPI, a certification that guarantees the practice of integrated pest management. It provides a series of guidelines that significantly lower the environmental impact of our agronomic practices: it covers cultivation and harvesting; respect for the vineyards’ vocation and sustainable soil management; preservation of biodiversity and reducing the use of systemic treatment.