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Broglia Bruno Broglia Gavi di Gavi 2013

    750ML / 12% ABV
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    750ML / 12% ABV

    Winemaker Notes

    The color is pale straw yellow with green reflections. Rich and intense bouquet on the nose, with complex fragrances of wildflowers and honey. Dry and elegant sip, with an harmonious lingering finish.

    Recommended with seafood dishes, broiled crustaceans and ­elaborate fish-based pasta dishes.

    Critical Acclaim

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    Broglia

    Broglia

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    Broglia, Italy
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    Now a third generation family business, Broglia safeguards its oldest vineyards, which date back to the 1950s, thanks to the unique calcareous marl soil that allows the vines to have an ­extended lifespan. However, in the winery, which was renovated in 2000, the best of modern ­winemaking techniques are used to continue and elevate the tradition of Gavi. Their efforts have been rewarded with recognition as one of the top Gavi producers on the international stage, receiving industries titles such as Tre Bicchieri, as well as, a place as some of the most exclusive tables, such as the Vatican and G8 summits.
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    Piedmont

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    Set upon a backdrop of the visually stunning Alps, the enchanting and rolling hills of Piedmont are the source of some of the country’s longest-lived and most sought-after wines. Vineyards cover a great majority of the land area—especially in Barolo—with the most prized sites at the top hilltops or on south-facing slopes where sunlight exposure is maximized. Piedmont has a continental climate with hot, humid summers leading to cold winters and precipitation year-round. The reliable autumnal fog provides a cooling effect, especially beneficial for Nebbiolo, Piedmont’s most prestigious variety.

    In fact, Nebbiolo is named exactly for the arrival of this pre-harvest fog (called “nebbia” in Italian), which prolongs cluster hang time and allows full phenolic balance and ripeness. Harvest of Nebbiolo is last among Piedmont's varieties, occurring sometime in October. This grape is responsible for the exalted wines of Barbaresco and Barolo, known for their ageability, firm tannins and hallmark aromas of tar and roses. Nebbiolo wines, despite their pale hue, pack a pleasing punch of flavor and structure; the best examples can require about a decade’s wait before they become approachable. Barbaresco tends to be more elegant in style while Barolo is more powerful. Across the Tanaro River, the Roero region, and farther north, the regions of Gattinara and Ghemme, also produce excellent quality Nebbiolo.

    Easy-going Barbera is the most planted grape in Piedmont, beloved for its trademark high acidity, low tannin and juicy red fruit. Dolcetto, Piedmont’s other important red grape, is usually ready within a couple of years of release.

    White wines, while less ubiquitous here, should not be missed. Key varieties include Arneis, Cortese, Timorasso, Erbaluce and the sweet, charming Muscat, responsible for the brilliantly recognizable, Moscato d'Asti.

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    Cortese

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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.

    HNYBNILAS14C_2013 Item# 164414