Gavi DOCG Primin 2017 

Our Cru.

Dedicated to our father Livio Lorenzi “Primin” who, with his peasant origins, has transmitted us his love for the land.
The aroma has citrus and white flower notes (of honeysuckle), withmineral sensations reminiscent of flint stone.
Serving suggestions: raw meat, fresh goat cheese and Montebore cheese. Excellent with fish, fish starters and sushi.

 

Best at 12°C.

First year of production: 2017
Grape: Cortese 100%
Exposure and altitude: south, south-west, 280-300 mt. above sea level
Type of soil: clay
Vineyards: organic
Wine training system: Guyot
Method of pruning: Simonit & Sirch
Average age of the wine stocks in production: 30 years
Period of harvesting: mid-September
Method of picking: exclusively by hand in crates
Fermentation: fermentation lasts one week in stainless steel tanks at a controlled temperature of 18°C to preserve the fruity scents
Maturation: matured in steel tanks for about 18 months after racking with repeted “bâtonnage” of the lees, and for at least 3 months in the bottles

 

 

 

Gavi DOCG Terrarossa bio 2018

This wine benefits from a partial crio-maceration on the skins. The colour is an intense straw-yellow with greenishflecks. It has an excellent structure and minarality, fine and complex to the nose with scents of anise, pink grapefruit and pear; round, fresh and sapid with a certain persistancy to the palate.
Matches perfectly with fish and fish starters, as well as raw meat, fresh goat cheese and Montebore.

 

Best at 12°C.

First year of production: 1990
Grape: Cortese 100%
Exposure and altitude: south, south-west, 280-300 mt. above sea level
Type of soil: clay
Vineyards: organic
Wine training system: Guyot
Method of pruning: Simonit & Sirch
Average age of the wine stocks in production: 30 years
Period of harvesting: mid-September
Method of picking: exclusively by hand in crates
Fermentation: fermentation lasts one week in stainless steel tanks at a controlled temperature of 18°C to preserve the fruity scents. Fermented with skins maceration
Maturation: matured in steel tanks for about 5 months after racking with repeted “bâtonnage” of the lees, and for at least 3 months in the bottles

 

 

 

Gavi DOCG La Zerba bio 2018

A traditional Gavi with a clear and brillant straw-yellow colour with intense scents of white flowers, peach, citrus fruits and pear.
Fresh and soft with mineral sensations. Ideal with appetizers aswell as fish and white meats.

 

Best at 12°C.

First year of production: 1990
Grape: Cortese 100%
Exposure and altitude: south, south-west, 280-300 mt. above sea level
Type of soil: clay
Vineyards: organic
Wine training system: Guyot
Method of pruning: Simonit & Sirch
Average age of the wine stocks in production: 20 years
Period of harvesting: mid-September
Method of picking: exclusively by hand in crates
Fermentation: fermentation lasts one week in stainless steel tanks at a controlled temperature of 18°C to preserve the fruity scents
Maturation: matured in steel tanks for about 5 months after racking with repeted “bâtonnage” of the lees, and for at least 3 months in the bottles

 

 

 

Gavi DOCG Anfora 2017

Matches perfectly with fish and fish starters, as well as raw meat, fresh goat cheese, Montebore cheese and sushi.

 

Best at 12°C.

First year of production: 2017
Grape: Cortese 100%
Exposure and altitude: south, south-west, 280-300 mt. above sea level
Type of soil: clay
Vineyards: organic
Wine training system: Guyot
Method of pruning: Simonit & Sirch
Average age of the wine stocks in production: 30 years
Period of harvesting: mid-September
Method of picking: exclusively by hand in crates
Fermentation: fermented in a terracotta amphora with skins maceration
Ageing modality: aged for at least 9 months from the skins separation in a terracotta amphora performing repeated “battonage” of the noble lees. Matured for at least 3 months in bottle

 

 

 

Piemonte DOC Barbera bio 2017

A well structured wine with a full body and soft mouthfeel which presents a fruity ending. The color is ruby red, it has a vinous perfume with scents of cherry, blackberry, plum and rose petals.
Matches well with second courses.

 

Served at room temperature.

First year of production: 1998
Grape: Barbera 100%
Exposure and altitude: south, south-west, 280-300 mt. above sea level
Type of soil: clay
Wine training system: Guyot
Method of pruningSimonit & Sirch 
Vineyards: organic 
Average age of the wine stocks in production: 15 years
Period of harvesting end of September
Method of picking exclusively by hand in crates
Fermentation: in stainless steel tanks
Duration of maceration on the skins: 15 days
Duration of fermentation: approximately one week at a controlled temperature of 26° C
Maleolactic fermentation: yes
Maturation: in steel tanks for about 6 months after racking, and for at least 3 months in the bottles.