Made with attention to detail, this wine demonstrates the characteristics of the Gavi terroir where fruitiness and minerality intermingle. In the vineyard, only the best buds are kept in the spring and a green harvest is carried out before veraison to ensure that only the top quality grape bunches are kept. The harvest is manual and fermentation with indigenous yeasts lasts about three weeks in stainless steel vats. Malolactic fermentation is started on a portion of the wine only to maintain freshness and vivacity.
Yellow straw colour with greenish reflections. Aromatic nose of apricot, pear and white flowers. The mouth is spirited with a lively acidity and an almond and citrus finish.
This wine is very versatile and will accompany many types of dishes beautifully. Try it with seafood pasta, grilled vegetables, fish dishes, white meat or simply as an appetizer drink.
Clay and limestone soil rich in iron
No herbicides are used on in the vineyards. Guyot pruning. Green harvest. 270m altitude and a south/south-western exposure. Average age of vines 35 years
Manual harvest in September. De-stemming and crushing followed by a three-week fermentation in stainless steel tanks. Aged in stainless steel tanks before bottling
Silver medal out of 752 wines - Switzerland Best Wine Selection 2015
The Picollo Ernesto winery is located in the town of Rovereto di Gavi in Piedmont and was frounded by Lorenzo Picollo in 1945. The family has now been making great white wines for three generations. Today Ernesto handles the vinification, while his brother Gian Lorenzo is responsible for viticulture. Even if the winery and the winemaking equipment have been modernized over the years, their viticulture practices and winemaking style remain traditional. Particular attention is paid to viticulture to maximize the organoleptic characteristics of the grapes and produce elegant wines with lots of personality.
The sub-region of Gavi, which extends around the village of the same name, is located in the south eastern portion of Piedmont in northwest Italy. The main varietal is the Cortese, a white, thinned skin grape that can either be vinified dry or spumante (sparkling). Some areas, adapting to market demands, have also planted international grape varieties such as Sauvignon Blanc and Chardonnay. The sub-region of Gavi was granted the status of Cortese di Gavi DOCG in 1998 and quickly gained an international reputation for the quality of its white wines. Wines with the Gavi di Gavi mention are very rare as they can only be made with fruit from the Gavi area.
There is renwed interest for wines from Gavi is because of small producers that are constantly pushing the limits to improve the quality of their wines. The native varietal Cortese produces dry, sharp and fruity wines. They also have a minerality that reflects the characteristics of their soil. Gavi wines are suitable for aging, but can also be fully appreciated in their youth. They are a perfect accompaniment to seafood and fish.
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