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Gavi La Battistina
Gavi La Battistina

Country of Origin: Italy

Region: Piemonte

Grape Varieties: Cortese

Alcohol by Volume: 12.5%

Food Matches: Delicious with appetisers and light fish courses.

Special Features: Vegan, Award Winner

2011 Vintage: Sommelier Wine Awards 2012 - Gold & Food Match
2011 Vintage: IWSC 2012 - Silver
2011 Vintage: Decanter World Wine Awards 2012 - Bronze
2010 Vintage: Gambero Rosso 2012 - Due Bicchieri
2010 Vintage: IWSC 2011 - Silver
2010 Vintage: Sommelier Wine Awards 2011 - Silver
2009 Vintage: Decanter World Wine Awards 2010 - Silver

Price: £11.15

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Tasting Notes: High quality, single estate Gavi - fresh, yet weighty and complex. Excellent value. Aromatic, zesty nose with apple, lime and kiwi notes. Textured and also mandarin-scented, the wine is juicy, with weighty fruit and a zippy, citric acid mouthwatering feel - creating a refreshing, satisfying finish.

Producer Details: Araldica's La Battistina estate consists of 25 hectares of south facing vineyards, including 5 hectares of 'Gavi del Comune di Gavi', on a unique combination of limestone and clay. This isolated bubble of chalky, mineral soil allows full ripening of the local Cortese grape. Vines average 35 years old, giving complexity and weight to what is becoming one of Italy's most fashionable white wines. The estate is divided into distinct areas producing very different wines. The majority of grapes go to produce the unoaked 'La Battistina', while 'Nuovo Quadro' comes from a small, plot at the foot of the Battistina hill which lies within the Gavi sub-zone.

In The Vineyard: The vineyards are south facing and the soil, chalky and mineral, which allows full ripening and excellent drainage. The 35 year old vines are trained Piemonte style on low Guyot trellis, planted with 4000 - 4500 vines per hectare and yielding 6600 lt/ha.

In The Winery: The whole process of winemaking is undertaken at Araldica's winery Azienda Agricola La Battistina, which has a storage capacity of 3,000 hectolitres in stainless steel tanks. The hand harvested grapes are pressed in a pneumatic press and subjected to a temperature controlled fermentation in stainless steel. The wine remains in contact with the lees for 3 months before being fined, filtered and bottled.

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