Produttori dei Gavi Gavi Il Forte 2014
In 1951, 83 vignerons founded a cooperative that in the 1974 took the current name “Cantina Produttori del Gavi” (Gavi’s winegrower’s winery). Nowadays the members are 95, spread all over the Gavi DOC territory so that we can produce different labels according to the different location of the vineyards.
The size of the vineyard holdings may vary, but the passion for our land and the desire to get the best from it is the same for all of us. That’s the reason why we bring the whole harvest to the cooperative, where “one member counts as one vote, no matter how much he produces.”
The vineyards are located in 11 municipalities and cover 200 hectares of land from Tassarolo to Bosio, through gentle hills on the top of which reigns the fort of Gavi. The vineyards owned by Cantina have different soils, different sunlight and wind exposure, but they receive the same attention and dedication from each associate.
This is the reason why it’s easy to see secular plants in our vineyards and why most of the harvest is widely done by hand. “Working on a vineyard is not like working in a factory. There are periods the farmer has to work harder, but then there are years when the land repays you for all the daily dedication received.”
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.