The white wines of Piemonte: Gavi (Cortese di Gavi) DOCG

Piemonte is home to two of the world's iconic red-wine regions -- Barolo and Barbaresco -- but its indigenous-variety white wines are also demanding of attention in their own right. I have written previously on the Timorasso, Erbaluce di Caluso DOCG, and Roero Arneis DOCG wines and was extremely pleased with the quality. I continue my exploration with this post on the wines of Gavi DOCG.

Gavi (also called Cortese di Gavi) is a Piemonte region dedicated to the production of wines from the (white) Cortese grape. According to enricosrafino.it, "The Gavi area, the southern part of Alto Monferrato, rises from the banks of the Tanaro River into the mountains of the Apennines and the water divide between Piedmont and Liguria."

Gavi DOCG indicated by red circle to the bottom-
right of the Piemonte map

The region spools out over the hills of 11 communes in the province of Alesandria. It gained DOC status in 1974 and was promoted to DOCG in 1998. The allowed wines in the appellation are a Bianco, Bianco Riserva, Spumante, and a Spumante Metodo Classico, all made from 100% Cortese.

The Gavi climate is characterized by cold winters and hot, airy summers. Again from enricoserafino.it: "The combination of the Ligurian sea breeze and the Apennine snow make this particular corner of Piedmont so special." In addition to the Apennines, the region is also influenced by the presence of the Alps. The significant day-night temperature variation allows flavor concentration while preserving crisp acidity in the wines.

The mineral-rich soils of the region are purported to contribute to the flavors of the Gavi wine. The complexity of the soilscape is displayed in the chart below.

To summarize the chart, the northern part of the region is dominated by red ferrous soils and gravel mixed with clay from ancient alluvial activity while the central area alternates between soils of marl and sandstone. The south has fossil-rich white soils composed of clay-calcareous marls.

Serafino.it credits the region's climate and the soils on the hillside vineyards as being responsible for the complexity of the wines. "Highly reputed for its 'white soils' is the area of Gavi Village, very well known for clear-cut character, amazing freshness, as well as complex wines that here become the Gavi del comune di Gavi docg.

The Cortese cultivar makes its first appearance in the literature in 1659. It is a highly productive, thin-skinned grape that is disease-resistant. It is noted for delivering bone-dry wines that are crisp and flinty with floral and peach aromatics.

I am teaching two of my nephews (Al and Devawn) the two or three things I know about wine so we get together every other Saturday for a theory lesson and a wine tasting. The last time we got together we tasted two Gavi wines: a 2018 Marchesi di Barolo and a 2018 La Scolca Gavi dei Gavi.

I could not find much material on the viticulture or viniculture associated with the Marchesi di Barolo wine beyond the fact that the grapes were grown on medium-bodied marl on slightly sloping hills and that the grapes were slightly pressed before being fermented in stainless steel tanks. I liked the wine though. Parsley on the nose, along with a red pepper spice and expansive minerality. Broad on the palate, with citrus (young lime) and minerality preceding a long spicy finish.

According to La Scolca, the Gavi wine that is the basis of today's appellation was invented at their winery back in the 1950s. Further, the area in which the vines for its Black Label wines are grown -- Rovereto -- can be consideerd the Grand Cru of the DOCG. The company manages about 50 ha of vineyards, with planting density of 4500 vines/ha. The grapes are harvested manually and fermented separately based on vineyard origin. The Black Label wine is sourced from vineyards averaging 60 years of age.

The wine was intense on the nose, with green herbs, lemon and muted honeydew melon. Intense acidity on the palate with a sourdrop character yielding to a cupric mineral finish. Much more acidity than the Marchesi di Barolo wine. This wine screams out for food. Both wines were of excellent quality but the Marchesi is a more all-purpose wine in that it can be drunk on its own while the La Scolca needs a friend.

Subsequent to tasting the wines above, I tasted the 2021 Villa Sparina Gavi di Gavi.

Villa Sparina is produced at the Villa Sparina Resort and Winery, located in Monterotondo, the heart of Piemonte's Gavi DOCG. The facility was founded by the Moccagatta family in the 1970s. The estate sits on 100 ha, 70 of which are dedicated to grapes for the production of Gavi and Barbera.

Monterotondo is a cru for the Cortese grape of Gavi. The grapes are grown in vineyards resident at 250 - 300m altitude with mainly south and southwest exposures and soils of clay and marl. The vines are trained Guyot and are planted 4200 vines/ha density. Avearge age of the vines is 30 years.

The first year of production of the Gavi was 1974. The wine is fermented for 3 weeks in stainless steel tanks.

The wine is aromatically intense with sweet fruit notes, honeycomb, pepper, minerality, and mint. Great acidity on the palate. Medium weight with initial citrus note rising to a palate-puckering lime in the nether regions. Persistent pepper spice and salinity on the finish. Creaminess on the palate gives way to a slatey mineral finish. After some residence in the glass, the wine shows beeswax and pepper on the nose and lemon skin and minerality on the palate.  A long, bitter, slatey finish. This wine paired beautifully with a sauteed cod on a bed of mixed vegetables.

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