Beni di Batasiolo Gavi 2017
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.
The farms are all located within the prized Barolo wine-growing area: Batasiolo, Morino, Cerequio and Brunate in La Morra; Boscareto and the historical Briccolina in Serralunga d’Alba; Bricco di Vergne and Zonchetta in Barolo; Tantesi and Bussia Bofani in Monforte d’Alba.
Deciding to give the property a new name, the Dogliani brothers took their inspiration from the vineyard where the estate headquarters are located. Thus it was that the new winery, set amidst the gentle contours of the Batasiolo vineyard, came to be called “Beni di Batasiolo”.
The real essence of “Beni di Batasiolo” cannot be understood without admiring the expanses of its vineyards in the finest and most important wine-growing villages of the Langhe. In the old local dialect the word “beni” means a property or estate, and it is this idea of the unbreakable bond existing between the farmer and his vineyard which is encapsulated in the name “Beni di Batasiolo”.
Batasiolo, the wine cellar which besides having all its vineyards in the heart of the Langhe, a land known above-all for its great reds, produces all the most celebrated wines grown in this region, including Barolo, Barbaresco, Barbera d’Alba Sovrana and Dolcetto d’Alba Bricco di Vergne, as well as great whites such as Moscato d’Asti Bosc dla Rei, Langhe Chardonnay Morino and Gavi del Comune di Gavi. This magnificent range is completed by the elegant Batasiolo Metodo Classico millésimé and the exclusive Moscato Passito Muscatel Tardì.
Barolo is the emblem of the cellar’s production, its real pièce de résistance, and Beni di Batasiolo is proud to present as many as four different Cru grown on the privileged hills of Barolo, Monforte, Serralunga and La Morra: Barolo Bussia Vigneto Bofani, Barolo Boscareto, Barolo Cerequio, Barolo Brunate, and the winner of many awards, Barolo Briccolina.
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.
First recorded in the early 17th century in the province of Alessandria in SE Piedmont, Cortese today is most highly regarded from Gavi where soils are limestone-rich. It also grows well in the surrounding zones, namely Monferrato and Colli Tortonesi. Somm Secret—Because of its freshness and chalky minerality, this white wine commonly populates the fish restaurants’ wine lists of the Ligurian coast so practically owes more allegiance to this neighboring region than its home.