Broglia Gavi La Meirana 2017 Front Label
Broglia Gavi La Meirana 2017 Front LabelBroglia Gavi La Meirana 2017 Front Bottle Shot

Broglia Gavi La Meirana 2017

  • D90
750ML / 13.5% ABV
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4.3 9 Ratings
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4.3 9 Ratings
750ML / 13.5% ABV

Winemaker Notes

Pale straw yellow-green, this wine offers a fine and delicate nose with fruity notes of peach, melon and pink grapefruit, as well as hints of anise and flowers. On the palate, it is very balanced, with a long fruity finish.

Ideal as an aperitif, or with grilled fish.

Critical Acclaim

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D 90
Decanter
Round and ripe with a lovely fruitiness and floral notes; the palate has lots fo pretty acidity and freshness. This is quite a complex wine which would nicely accompany food.
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Broglia

Broglia

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Broglia, Italy
Broglia The Village of Gavi Winery Image
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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Gavi Wine

Piedmont, Italy

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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.

VCYIT_VI_BR_GA_LM_17_2017 Item# 423178

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