Our Wines

 

 

GAVI  D.O.C.G.
SERGIO VALDITERRA


Variety: 100% Cortese
Number of bottles produced: 35.000/40.000
Production area: Novi Ligure
Production hectares: 5
Plants per hectare: 5.000
Training method: Guyot
Harvest: in boxes

Wine-making process:  The selection of grapes and their soft pressing allows obtaining a must rich of aromas and taste. Slow fermentation with noble lees at controlled temperature and subsequent aging at low temperature.
Bottling in inert atmosphere and aging in bottle.

Analysis: Total acidity 5,00 – Alcohol 12% vol – Dry extract 24 g/l

Sensory test: Straw-yellow colour. Fresh, fruity and intense aroma. Balanced body and taste for a warm and velvety sensation.

Serving temperature: 12°-14°C

Pairings: Excellent as aperitif, particularly indicated for hors d’oeuvres, seafood and fish. 

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GAVI D.O.C.G.
vigna del lago


Variety:
100% Cortese
Number of bottles produced: 35.000/40.000
Production area: Novi Ligure
Production hectares: 5
Plants per hectare: 5.000
Training method: Guyot
Harvest: in boxes

Wine-making process: Selection of grapes, soft pressing to obtain a must rich of nutrients. This wine embodies the harmony of the peculiar characteristics of Gavi territory, the original freshness of the vine and scents and flavours created by solar energy and the laborious work of the vine-grower.

Analysis: Total acidity 5,00 – Alcohol 12,50% vol – Dry extract 22 g/l

Sensory test: Straw-yellow colour. Lime, fresh fruits and peach aroma. Good structure and body.

Serving temperature: 8°C

Pairings: Shellfish, white meat, excellent also as aperitif. 

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Barbera Monferrato D.o.c.
LAGO DI CLÒ


Variety:
100% Barbera
Number of bottles produced: 5.000
Production area: Novi Ligure
Production hectares: 1
Plants per hectare: 5.000
Training method: Tradizionale Guyot
Harvest: in boxes

Wine-making process: Maceration for 5/6 days at 24/26°C for good colour extraction. Malolactic fermentation for improved softness. Afterwards, the wine is re-fermented in autoclave and sold the next spring.

Analysis: Total acidity 8,00 – Alcohol 13% vol – Dry extract 25 g/l

Sensory test: Ruby red colour with purple reflexes. The vine properties, enhanced through low-temperature vinification, are complementary and confer a great aroma to the wine. Red fruit taste, ready to drink.

Serving temperature: 12°C

Pairings: Ideal with first dishes, red meat and stewed fish. 

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