The Gavi of the Municipality of Gavi di Fontanafredda was born on sandy soils rich in arenaceous marl, between 200 and 300 metres above sea level. The harvest takes place around mid-September. After the soft pressing of the grapes, without any maceration, the fermentation is carried out at low temperature (18-20° C) in stainless steel vats, after refrigeration and static decanting of the must (the temperature control serves to ensure that the fermentation develops slowly and continuously and that there are no fermentation blocks, with the death of wine yeasts and the possible triggering of fermentations by other unsuitable fungi or bacteria; in the case of whites and rosés, it is also particularly important to preserve the aromas). The wine then rests in steel for about 2-3 months on the fine lees.

GAVI OF THE MUNICIPALITY OF GAVI FONTANAFREDDA: TASTING

Fontanafredda's Gavi di Gavi 2019 is straw yellow with youthful greenish reflections. On the nose, it is pleasant and fine, with notes of jasmine, lily of the valley, lemon, green apple, yellow plum and aromatic herbs. At the sip, it is quite tight, with a good flavour and long over the herbs. An excellent aperitif, it goes well with stuffed focaccia, pizza, but also with seafood dishes such as amberjack tartare.