The DOCG (highest Italian appellaation) of Gavi is located in the southern area of the Piedmont region, right near Liguria. Here you'll find white wine, both still and sparkling, made from the indigenus cortese variety.
The Gavi di Tassarolo Fornaci is a single vineyard interpretation of cortese named after the brick kilns or ‘fornaci’ (furnace) that used to stand where the vineyards now flourish. The vineyards are farmed organically and are located on the hillside of the Tassarolo commune, widely regarded as one of the best communes.
Upon their harvest, grapes undergo a gentle pressing technique to preserve quality and minimise any unwanted tannins reaching the final product. The fermentation process occurs gradually at a controlled temperature (between 18-20°C), for a duration of up to 20 days. Post ferment the wine is aged for a few months in stainless steel, to not only add complexity but also preserve freshness. After bottling the wine sees a further brief aging period before it’s put to market, with the finished wine 12.5% alcohol and sealed with cork.
Distinct floral aromatics and minerality burst forward on the nose, intertwined with lemony and honeyed goodness. On the palate you will find a deeply complex suite of pears, green apples, grapefruit and a distinct nuttiness. Drink this now or cellar for up to 5+ years. I love this drop, its aromatic, complex and simply one of the best interpretations of Gavi you’ll find in Australia.
“A stylish, graceful wine, far from commonplace. Floral nuance of hawthorn and lily complement fruiter notes of banana, followed by subtly pungent citrus, hay, and mint. Beautifully balanced on the palate, it concludes with a tasty, fruit-edged finish enlivened by a refreshing crispness. The ideal wine to enjoy every day, or as often as you wish.”