The Gavi di Gavi is a white wine typical of the Italian region of Piedmont. The word Gavi comes from the name of a town in the province of Alessandria, developed on the bank of the river Lemma, famous for the Cortese autochthonous grape. On its surrounding hills, characterized by a calcareous soil and bedrock, this grape has grown since ancient Romans times. Its existence is documented as early as the 17th century, while the style of the current production dates back to 1876. A short distance away you will find the towns of Asti, Alba and Barolo, known for excellent and robust red wines. Still, the Gavi di Gavi has nothing to envy to its neighbors: its value is certified by the Denomination of Controlled and Guaranteed Origin (DOCG), the best recognition that an italian wine can get.

Gavi di Gavi is produced from 100% Cortese grape vines, which means that the only grape used is exactly Cortese grape. If harvested before full ripeness, the Cortese grapes will give a sour wine, with a light structure. Conversely, you will have a wine of great complexity, with tertiary aromas and minerals of great elegance. Even the ripening period affects the organoleptic characteristics of the wine, consumed usually after a period of 1 to 5 years of aging. The color ranges go from intense straw to bright yellow, with an unique clarity. The smell is pleasant and delicate, while the fresh taste refers to a bouquet of flowers and fruit, with peaks of anise and vanilla. The ideal serving temperature is around 10-12 ° C.

Regarding the pairings, Gavi di Gavi fits well with seafood appetizers, delicate meat, vegetables and fresh or seasoned salami, cold pork meat. In particular the typicality of this wine makes it perfect to accompany some traditional Piedmontese dishes, starting from crostini with Bagnet verd, a delicious sauce of desalted anchovies. For seconds dishes the Gavi di Gavi is recommended with mixed boiled meats, trout meuniere and baked sea bream. In its structured version, this wine gives its best with cheese, both blue and goat cheese, including the famous Tomino cheese of Piedmont. Finally, we can't forget to mention the risotto di Gavi, born from the combination of rice and wine Gavi.