Metodo Classico
Gavi Docg
VINIFICATION
Primary fermentation temperature-controlled at 12° C for 36 days. Secondary fermentation at 13° C in bottle for 1 month.
REFINEMENT AND AGEING
In bottle for at least 36 months on fine lees. Degorgement after 6 months.
PRODUCTION AREA
Gavi area
GRAPES
Cortese
SOIL TYPE
Predominantly red clay-based alluvial
ALTITUDE
200/250 meters above sea level
EXPOSURE
South - Plateau
VINE CULTIVATION METHOD
Guyot 4.500 plants/ha
AVERAGE AGE OF THE VINES
30 years
GRAPES YIELD PER HECTARE
9.500 Kg/ha
TIME OF HARVEST
Middle of September
ANNUAL PRODUCTION
7.000 bottles
FIRST YEAR OF PRODUCTION
1981
BEST SERVED AT 8 -10°C
