Winemaker Notes
Lots of stone and mineral character with an undercurrent of ripe lemon and peaches. Medium to full body, layered and flavorful. Lovely rich texture, great personality, which still presents freshness, minerality, sapidity, acidity, vigorousness, longevity, and elegance.
Pair with aged cheeses, lean fish, and pasta dishes.
Professional Ratings
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James Suckling
A well-made, balanced and mellow white with pear skin, dried spices, dry earth and some wild herbs on the nose. Medium-bodied with citrus flavors on the palate. Lovely bitterness with a fresh, round and attractive finish. Drink or hold.
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Wine Spectator
A bit subdued in aroma, yet with com- plex flavors of preserved lemon, sage, honey and earth. Balanced and lively, with a cleansing aftertaste.
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.