Winemaker Notes
Straw yellow color, delicate and distinctive floral perfume, fresh and fruity on the palate with hints of honey and nuts, crisp dry finish with zesty acidity. Gavi di Gavi, made from the Cortese, grape is one of Italy's finest and classic white wines. The Gavi DOCG zone is in the southeast corner of Piedmont, Northwest Italy. The vineyards surround the city of Gavi.
Professional Ratings
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Wilfred Wong of Wine.com
The 2025 Patrizi GAVI DI GAVI shows a light straw color with a green tint; reveals aromas of sun-warmed stones and dried citrus; medium bodied with excellent bite on the palate; intense minerality drives the flavors; finishes zingy and precise—nicely paired with a simple plate of grilled lemon shrimp with olive oil and sea salt, where the wine’s crisp acidity and mineral edge lift the sweetness of the seafood and keep everything fresh and vibrant. (Tasted: April 6, 2026, San Francisco, CA)
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.