Gavi

HISTORY  Piedmontese native Diego Carrea had a successful IT career before the pull back home to his family’s winery became too strong to ignore. Together with his father and uncle, Diego farms 15 acres of Cortese vines in the heart of Gavi.

 

One of Italy’s classic white wines, Gavi in the hands of the Carrea clan is newly realized, with more energy and aromatic intensity.

VINEYARDS & WINEMAKING  The family farms some 15 acres of land in Tassarolo, in the heart of the Gavi zone, and cares for their vines and land sustainably. Soils are a mix of limestone and clay, with rare veins of “terra rossa” or iron-rich, red clay.

 

Grapes are harvested by hand. Depending on the wine, grapes are either pressed directly or briefly cold macerated; fermentation happens on indigenous yeasts. Wines are aged either in stainless steel tank or French oak barrel. Very little sulfites are added during the winemaking process.

The classic of northern Italian whites, the reigning queen of Cortese, Gavi is newly realized and even more delectable with the Carrea family. Endless depth and energy, more purity and pep — here white fruits and summer stone fruit mix with bitter almond and peach pit for a mouthwatering, thirst-quenching finish.

Aromas of fresh ginger, white peach and lemon zest.  Medium-bodied, fresh and lively; silky, with white fruit and a lightly amaro, peach-pit finish.