Gavi di Gavi wine: a typical product of Italian’s excellence.

  • Author Sarah Moro
  • Published December 29, 2013
  • Word count 427

Gavi di Gavi wine is one of the most popular typical products of the Italian peninsula. Italian wines are considered by many as the best in the world. This is because the wine culture has a very long history in Italy, and always improving techniques had passed from one generation to the next until 1930. Since then, switching from promiscuous to specialized viticulture, and thanks to the new advanced growing and selecting techniques, Italian wines reached a place among the best wines in the world, and became the most requested worldwide. Terrain and climate variety from region to region, makes the discovery of Italian wines a very exciting and varied journey. 

Gavi di Gavi wine is produced in Piedmont. From this region come red and white wines of excellence. The Piedmont, which literally means “at the foot of the mountain”, is characterized by a hilly terrain and particular climatic conditions. These natural connotations have been put to best use from local wineries, that have handed down the art of care for bunch of grapes from generation to generation, without ever losing sight of the wonders of innovation that have made the Piedmontese wines what they are in the world today.

Gavi di Gavi wine is a DOCG (denomination of controlled and guaranteed origin), which in Italy is considered the wine warranty mark of the highest level. The variety of grape, from which this precious white wine is made, is Cortese. Its origins are very ancient: the first documents attesting to its presence, date back to 972 AD. The production area for these grapes covers the lands of the towns of Gavi, Bosio, Capriata, Carrosio, Francavilla Bisio, Tassarolo, Serravalle Scrivia, San Cristoforo, Pasturana, Parodi Ligure, Novi ligure In these areas the soil is calcareous tufaceous and the climate is tempered by the proximity of the sea. These morphological characteristics and climatic conditions require special care but pay off the labors returning a white refined and sophisticated wine.

In 1798, the Cortese was described as “it has somewhat longish bunches, rather large grapes, it becomes yellow when ripens and it is good to eat, it makes good wine, is abundant and lasts a long time.” Gavi di Gavi wine produced today with its straw-yellow color with greenish reflections, has a delicate fragrance and a mild flavor and fresh. It should open in the first year of life but can also be aged up to five years.

Excellent as aperitif but it can be pleasently combined with typical dishes of Piedmont, risotto, vegetables, delicate meats, fish and appetizers of seafood (excellent with oysters).