The Cortese grapes dedicated to our three Gavis production benefit from the typical microclimate of our area, which is particularly noticeable in the vineyards around the cellar. The grapes are healthy and have a good sugar level and balanced acidity; this allows for a pleasant and easy to drink white wine.

Grapes are handpicked towards the half of mid-September, after a careful selection, they are destemmed and then they're soft pressed. After anatural decantation, must is transferred in stainless steel tanks to avoid microbiological alteration which would otherwise compromise the wine quality. The alcoholic fermentation lasts 15/20 days and takes place at the controlled temperature of 18° C. The wine is left on native yeasts for about 3/4 months; it is then cold stabilized, before being bottled in March. This me-thod helps to obtain a fresh, ready to drink wine

Tasting notes

Straw yellow, with slight green hints. Aromas of peach skin and white flowers, light on the palate with a perceptible mineral streak.  Lively and balanced with a freshness that adds to a delicate but surprisingly lengthy finish that resonates with blanched almonds and a reprise of the mineral notes.