Batasiolo Gavi 2017  Front Label
Batasiolo Gavi 2017  Front LabelBatasiolo Gavi 2017  Front Bottle Shot

Batasiolo Gavi 2017

  • JS91
750ML / 0% ABV
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3.6 7 Ratings
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3.6 7 Ratings
750ML / 0% ABV

Winemaker Notes

Pale straw yellow color with greenish reflections, clear and bright. The nose is fresh and floral, with good intensity and persistence. On the palate, it is dry and pleasantly cool. The final sensation reminiscent of almonds is typical of the appellation.

Pair with appetizers, pasta and risotto, delicate fish dishes and white meat. Delightful recipes based on vegetables. Excellent as an aperitif.

Critical Acclaim

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JS 91
James Suckling
A finely spiced nose with green apples, limes, nutmeg and herbs. Steely and very minerally on the palate, especially considering the vintage. Medium body, bright acidity and a clear-cut finish.
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Batasiolo

Batasiolo

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Batasiolo, Italy
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In the local dialect of old rural Piedmont the word "beni", meaning "property, assets", has always been used with a slightly different meaning, denoting not only the farming land belonging to large landowners, but also small-holdings: "andè' nti beni" means going out into the fields or the vineyards to work or to give instruction. Nourishment comes from the land - the asset par excellence - and the soul of the farmer, who identifies himself with his property, is inextricably tied to the land.

The "Beni di Batasiolo", the amphitheatre of vineyards surrounding Batasiolo's cellars, was the original setting for their company. Over the years other farms - other "properties" - have been added to this nucleus, and now the estate covers nearly one hundred hectares of vineyards, making it one of the largest farming concerns in the Langhe.

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Among Piedmont’s most historical and respected white wine producing zones, Gavi—also known as Gavi di Gavi and Cortese di Gavi—comes from Piedmont's southeast, in the province of Alessandria. Gavi is the main town of the area; Cortese is the grape. Cortese for Gavi is grown in any of 11 communes in the area where the soils are abundant in chalky, white, limestone-rich clay. The best Gavi from these locations are delicately floral, with stone fruit and citrus characters and a crisp, mineral-laden finish.

While typically made in a fresh and unoaked style, by law Gavi can come in many forms: frizzante, spumante, metodo classico and méthode ancestrale. But most producers maintain a conventional winemaking practice of temperature-controlled fermentation in stainless steel and make fresh, still whites. However, there are several barrique-aged examples, which can be interesting. The biodynamic wines of Gavi, fermented with ambient yeasts can be the most expressive.

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Cortese’s territory was once part of the city-state of Genoa, and still the grape practically owes more allegiance to Liguria than the region that grows it: Piedmont.

Cortese was first recorded in the early 17th century at the far southeastern corner of Piedmont, in the province of Alessandria and today has no known relatives. It is most highly regarded here, in Gavi, and thus is often referred to simply as "Gavi." Cortese also grows well in the surrounding parts of Piedmont: Cortese dell’Alto Monferrato a few miles west of Gavi and just over a few hills to the east, in the Colli Tortonesi. But there Cortese doesn’t always achieve the ripeness, or get the winemaking proficiency that it does when grown on the limestone-rich soils of Gavi. While some renowned Barolo producers produce stellar Gavi, such as Michele Chiarlo and Pio Cesare, the region has no shortage of its own dedicated producers.

Because of its freshness and chalky minerality, this white wine commonly populates the fish restaurants’ wine lists of the Ligurian coast.

LIM393765750_2017 Item# 513983

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