Gavi, also called Cortese di Gavi, is the most important white of Piedmont. It comes from the province of Alessandria, in the Novese area, on hills rising towards the Ligurian Apennines: the zone includes the whole of the municipalities of Bosio, Capriata d'Orba, Carrosio, Francavilla Bisio, Gavi, Novi Ligure, Parodi Ligure, Pasturana, San Cristoforo, Serravalle Scrivia and Tassarolo. The sea, a few dozen kilometres away, brings breezes and freshness.
An appellation with a global reach
The DOC dates from 1974, the DOCG from 1998. Vineyards cover about 1,609 hectares, with an output of 99,800 hectolitres. According to the consortium, 85% of Gavi is exported, mainly to the United Kingdom, the United States, Germany and Russia: it is one of the best-known Italian whites in the world.
Only Cortese
All styles are made from 100% Cortese. Basic Gavi, still or frizzante, is the most common. The Riserva ages for at least one year, six months of it in bottle. The Spumante spends at least 6 months on the lees with the Charmat method or 9 months with the traditional method; the Riserva Spumante Metodo Classico ages for at least two years, 18 months of it on the lees. Minimum alcohol is 10.5%.
In the glass Gavi is pale straw yellow, with aromas of white flowers, green apple, citrus and almond, and a savouriness that sometimes recalls flint. Its lively acidity makes it fresh when young and lets it hold for a few years in bottle.
A thousand years of Cortese
The first document dates from 3 June 972: kept in the State Archive of Genoa, it records the lease of vineyards at Meirana granted by the Bishop of Genoa to two citizens of Gavi. In 1659, in letters between the castle of Montaldeo and the Marquis Doria, plantings of "vines all of cortese" appear. In 1798 Count Nuvolone described it as a grape that "makes good wine, is abundant and keeps well". At the table Gavi goes with white fish such as turbot, sea bass, sole and dentex, but also smoked salmon, oysters, prawns and clams. In the same province, Monferrato offers its reds.
