Gavi, a wine from the Apennines!

9/04/2015

THOMAS BOHL, DANIMARCA
per www.winelab.dk

Gavi, a wine from the Apennines!

Piedmont’s most famous white wine, some might argue the whole of Italy, is enough Gavi. this

classic comes from the area around the medieval town of Gavi, located in the province of Alessandria, the southeastern part of the Piedmont. The landscape is characterized by hills and mountains, and there is not much distance to the sea. Alps to the north, the Apennines to the east and the Mediterranean to the south. We are at the intersection of Genoa, Turin and Milan. Here, the regions of Piedmont, Liguria and Lombardy meet!

The wines from Gavi made at the local Cortese grape that is grown all over the Piedmont and

few other places in the rest of Northern Italy. However, it is in Gavi, it delivers the best wines. when the wine is at its best, they are refreshing, round, seductive, easy to drink and easy to facilitate

kitchen. When they are less good, which they happily are rarer and rarer, they are rather gray

eminences: correct, drinkable, probably pleasant but quickly forgetting wines. here lies

development and the continuing challenge for the area: Manufacturers as well as consumers should go after the fresh and straighter style and seek greater character and complexity. It is fortunately a hearing for.! !!

There were even Gavi wines since 972 …!

The Genoese nobility men began a genuine production of wines on the Cortese grape in the area during the 900s. The wines appearing for the first time in an official document in 972. The more recent production began in 1786 at the Marquis Cambiaso, but it was not until the 1900s that

wines got their present status and distribution. 1974 assigned to them DOC, and in 1998

obtained the DOCG !

The entire district Gavi currently consists of 11 municipalities, in addition to the municipality Gavi counts include Bosio, San Cristoforo, Tassarolo and Novi Ligure. Only wines from the Gavi municipality entitled Gavi dei Commune di Gavi (often – but incorrectly shortened – Gavi di Gavi), while wines from the other municipalities must also bear their name from Gavi on the labels !

Two types of soil mixes in the area: The red, consisting primarily of red clay and the white,

which consists of sandstone, partly of white marl. The large variation in the landscape creates many

different microclimates. Along with the variations soil creates many different

terroirs. Local brøster you also rich in biodiversity. It also results in a good production of various wild honeys.! !

A total of 1,500 hectares is zoned for wine, and an annual production of approximately 12 million bottles The vineyards are located between 150 and 450 meters altitude, most around 300. The height makes part of the wine’s acid, and so does the cool sea breeze, marino. That said, keeps Gavi usually a moderate acid compared with, for example, white wines from France and Germany.! !

There is done, and done on, good effort to improve the quality. Not that Gavi has no reason to be ashamed: it is never bad wine, but fashionable, they have not been in the Danish context compared to other and newer stars on the Italian vinhimmel, for example. in Friuli. In the Italian context, there is still no stability, good, full-bodied wines with a fine acid level. The road to this quality lies first and foremost in low yields !

Gavi in the glass fish on the table!

Gavi belong to the lighter weight of white wine, and should generally bestowed by 8 to 10 degrees, like in tall, tulip-shaped glass. On the way poised to best the acid and the alcohol in the wine and sheep most aroma forward.! !

White flowers, lilies, honeysuckle in the nose, and a mild flavor of citrus and yellow stone fruits. Most of wines are also, literally, right stalwart. One should usually scout far behind wooden barrels in cellars in the area. Depending on the terroir and manufacturer there is considerable variation between the fine and light and the more rich and stodgy. !

White seafood goes well with Gavi, preferably in the company of fatty sauces. Traditionally, wine

accompanied Ligurian fish dishes. Other local favorites like ravioli stuffed with spinach and

gedefriskost free up stuffed zucchini flowers or white risotto, all recommended.! !

The tradition prescribes that Gavi drunk young. Nevertheless, there are serious producers

makes wines for storage. Especially in Riserva versions of the wine’s huge storage potential. On the whole, this category is a welcome initiative, as long cask and bottle maturation can bring wines with more complexity and a wonderful bouquet. The wines are long on yeast, and barrel aging are often made in locally produced acacia barrels. A fine example of the development potential provided by the house Morgassi Superiore, run by the sisters Marina and Cecilia Piacitelli, with their Gavi Superiore 1995 excels with maturity and sophistication! !

Another variation also deserves emphasis: Cortese from Gavi was early favorite for manufacturing

spumante, and actually produced that day today quite excellent bubbles in the area, Gavi

Metodo Classico that clearly match the example. Prosecco and Franciacorta. It should be emphasized Laghibellina the housing operated by the couple Alberto and Marina Ghibellini, which produces a fresh, mineral and really good sparkling Gavi on Metodo classico.! !

So even the whims of fashion has not been beneficial for Gavi recent years, the wines the same