Winemaker Notes
Broglia Gavi La Meirana is a pale straw yellow with green highlights. 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.
Professional Ratings
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James Suckling
I like the freshness and focus, with beautiful citrus, orchard fruit, orange blossoms and minerals. It has a medium body, bright acidity and a fine texture. Very attractive and poised.
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Wine Enthusiast
Delicately perfumed, this Gavi reveals aromas of flint, wet stone, and peach blossom. Light on the palate, it offers a harmonious interplay of salty minerality and subdued citrus notes, leaving a mouthwatering, savory and herbal finish.
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Wine Spectator
The main flavor is peach, with shadings of white flowers, apple and orange peel. An underlying mineral element builds through the finish. Drink now. 25,000 cases made, 3,800 cases imported.
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.
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.