Gavi di Gavi DOCG Monchiero Carbone

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Gavi di Gavi DOCG Monchiero Carbone

£14.95

  • Designation: DOCG
  • Producer: Monchiero Carbone
  • Year: 2016
  • ABV: 12.5%
  • Grape: 100% Cortese
  • Region: Piemonte
  • Size: 75cl
Style:

Pale straw yellow colour with greenish hues, white flowers, lily, almond and grapefruit, good rounded spicy freshness.

Food Match for Gavi di Gavi:

Perfect for a refreshing aperitif, Gavi di Gavi  is particularly suitable for hors d'oeuvres, shellfish, risotto, seafood but also white meats and poultry.

The Gavi di Gavi has a pale straw yellow color with greenish hues. On the nose it presents persistent notes of white flowers, lily, almond and grapefruit.  On the palate the wine is elegant and smooth, with fresh and balanced components and a pleasant acidity.

The idea of ​​producing Gavi di Gavi was born in 2009 in collaboration with a classmate of Francesco Monchiero from the Oenological School of Alba: he has a family winery and vineyards in Rovereto di Gavi, in the Province of Alessandria, and he runs a 6-hectare vineyard dedicated to the production of our Gavi.  Francesco instead deals with the vinification of the grapes and the subsequent aging of the wine in our own cellar: from the 2010 vintage, Gavi di Gavi has come to form part of the range of wines of Monchiero Carbone.

Vinification:

The flower wine obtained after squeezing in a pneumatic press isleft to age of selected yeasts for fermentation, which takes place in steel tanks at a temperature of 15 ° C for about 2-3 weeks.

Aging:

The wine is aged in tanks for four months, during which it is thoroughlystirred by lees stirring every 15 days for the yeast to remain in suspension.

 

Two vineyards, two territories. Monbirone, with its hard and limy – almost chalky – soil, where just two drops of water are all it takes for the ground to become as slippery as soap; a vineyard that is as heavy to work and hard to mould as the Monchieros themselves, but is ideal for bestowing structure, power and grandeur on the barbera variety. And the light and dry, sandy soil of Tanon, which seems to have been specially designed to bring out all the fragrance and appeal of Arneis, and is as warm and friendly to work with as the Carbones.

The setting up of the Monchiero Carbone winery can be traced back to the many members of both families who earned their livelihood as vine-growers in the past. The Monchiero Carbone approach is quite different. They believe in keeping alive the local culture and history handed down to them through the generations, in seeking to raise awareness of the quality of small volume productions, in diversity, and in wines which are produced on single hillsides or even on single small plots of land, and are capable of stirring unique emotions.

 

 

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