Gavi DOCG (DOCG since 1999) are wines from 100 percent cortese and in five versions: still, riserva, spumante metodo classico and riserva spumante. The production is located in 11 districts: Bosio, Carrosio, Capriata d’Orba, Francavilla Bisio, Gavi, Novi Ligure, Parodi Ligure, Pasturana, San Cristoforo, Serravalle Scrivia and Tassarolo. The yield is between 66 and 45 hl / ha, respectively. still and sparkling wines and the riserva wines.

The area is about 30 km from the Ligurian coast, and the manufacturers claim that the wind from the south influence especially the highest altitude vineyards. First, by keeping them healthy, partly by giving the wines a special taste.

The soil is red or white depending on the content of minerals etc. Despite the rather hefty sommrvarme means large temperature differences between day and night, the grapes get the right balance between sugar and acid.


…hello to a day of white wine Gavi docg. The drive went southeast to a nice, varied landscape where cortese is the main grape, but which also grows a little dolcetto and barbera plus international grape varieties like merlot.

On the beautiful property Morgassi Superiore near the town of Gavi Everything was set for the day’s first tasting. The company is run by the sisters Cecilia and Marina Piacitelli and cultivates also wine hazelnuts in style.

Cecilia Piacitelli told that the father, Marino Piacitelli, in his time had planted syrah and viognier, but the production had been abandoned. There was no real understanding among the customers for that kind of wine in the white wine country.

The vineyards of Morgassi Superiore are named after characters in Mozart operas, but that does not mean that Cecilia Piacitelli exclusively to Mozart.

- I keep shame much of Richard Strauss, as she said. And added that she had that evening at the opera in Milan.

A 1995 Gavi from Morgassi confident clear that this white wine does not necessarily form a bit splashed case. The wine that was made from grapes from very young plants, was golden, bold and fresh acid. It had not undergone malolactic fermentation, which certainly helped to keep it alive.

Along with a little lunch came, among other things 2012 Gavi Bruno Broglia on the table, a wine with body and sweetness from old plants with small harvests.

From Morgassi on to Az.Agr. Laghibellina, where, besides cortese to gavi grown barbera and merlot.

Here the soil is red, and it is claimed to mean more body in the wines. 2013 “Mainin” Gavi was now mainly a fresh and crisp wine with an edge. 2011 “Altus” could with a little good will live up to the theory. It is made from late harvest grapes in steel and barrique, located on the residue for three or four months and one year in the bottle, and the result is a great wine with acid, sweetness and the crucial crispness. Three versions of metodo classico-spumante confirmed Laghibellinas fine, fresh style. Whether it was “Pituj”, a blend of merlot and barbera, and “Nero part Montone” clean barbera, they were a delight to taste on top of the many white wines.

Journey – fortunately – a bit shorter second day ended with a tasting of wines from members of the Consorzio Tutela del Gavi, chosen by Consorzio technical manager. The wines were partly from white ground, partly from red and there were goodies from both types of terroir.

The best from the red soil was La Fornace, “Rovereto” Picollo, Marchese Luca Spinola. From the white: La Chiara, “Vigne di San Martino” Giordano Lombardo, La mesma Riserva and “Monterotondo Villa Sparina.