Tasting note
Thin-skinned Cortese, the white grape that makes Piedmont's Gavi, releases aromas of acacia and white peach, flicks the nose with wild herb, then settles on the tongue in a swirl of apple, lemon and melon.
Viticulture
La Minaia vineyard is located on a slope at an altitude of 300 metres, very close to the Bergaglio's cellar. The soil is red clay with high iron content which gives minerality to the wines.
Vinification
The juice is macerated on the skins for 24 to 48 hours with cooler temperatures, allowing for the delicate aromas to come out. Fermentation in Stainless steel is followed by some lees ageing up to bollting.
Food Match
Shell fish, light pastas with creamy fish sauces, salads and risottos.