Gavi DOCG: Cortese from the hills of Alessandria
Gavi, also labelled Cortese di Gavi, is a dry white wine from the south-eastern corner of Piedmont, in the province of Alessandria close to the border with Liguria. It is made entirely from the Cortese grape. The zone was granted DOC status in 1974 and promoted to DOCG in 1998. The appellation covers eleven communes, among them Gavi, Novi Ligure, Serravalle Scrivia, Tassarolo and Bosio, and the town of Gavi at the centre of the zone gives the wine its name.
Its history is closely tied to Genoa. For centuries the area belonged to the Genoese republic, and in the 17th century Genoese families built summer residences here and adopted Cortese as their court grape. The first written reference to vineyards planted "all with Cortese" dates from 1659, and in the 19th century families such as Raggio, Serra and Spinola planted large vineyards that carried Gavi's reputation well beyond the region. While the rest of Piedmont is best known for powerful reds such as Barolo, Gavi is the region's classic white.
Terroir and style: crisp, mineral white wine with a sea breeze
The Ligurian Sea lies only about 30 kilometres to the south, and its cool breeze meets the air coming off the Apennines. The result is warm, dry summers with cool nights that keep acidity and aroma in the grapes. Vineyards must sit on hillsides, and the soils shift from old red alluvial soils in the north around Tassarolo and Novi Ligure, through marl and sandstone in the middle, to white, chalky marine marls full of fossils in the steeper south.
In the glass, classic Gavi is pale straw with green glints and smells of citrus, green apple, pear and white flowers, often with a hint of bitter almond. The palate is dry and crisp, with lively acidity and a saline, mineral finish. Time on the lees or a few years in bottle brings out notes of toasted almond, hazelnut and honey.
Gavi di Gavi, Riserva and sparkling Gavi
Wine from vineyards inside the commune of Gavi itself may carry "del Comune di Gavi" on the label and is widely known as Gavi di Gavi. Most bottles are still whites, but the rules also allow a Riserva, aged for at least one year including six months in bottle, and sparkling Gavi. The most ambitious sparkling version is the Riserva Spumante Metodo Classico, aged for at least two years including 18 months on the lees.
The producers: from La Raia to Fontanafredda and Pico Maccario
La Raia is here with two organically farmed wines, Gavi Pleo and the Riserva Vigna Madonnina. Fontanafredda makes its Cortem from the commune of Gavi itself, and Pico Maccario produces a Gavi di Gavi that also comes in magnum. Banfi completes the range with Principessa Gavia. If you are looking for more whites from the same corner of Italy, take a look at Langhe, home to Arneis and Nascetta, or browse our full range of white wine.
Gavi with food
Its acidity and saline minerality make Gavi a natural partner for fish and shellfish, and it is the classic wine for Ligurian dishes such as pasta with pesto Genovese. It also works well with mushroom or seafood risotto, delicate white fish, fresh and soft cheeses and light antipasti. A Riserva or a Gavi with some bottle age can handle slightly richer fish dishes.
Gavi FAQ
What is the difference between Gavi and Gavi di Gavi?
All Gavi is made from Cortese within the eleven communes. Gavi di Gavi is the common name for wine from vineyards inside the commune of Gavi itself, which may carry "del Comune di Gavi" on the label.
What grape is Gavi wine made from?
Gavi DOCG is made only from the white Cortese grape. Cortese di Gavi is another name for the same wine.
Is Gavi a dry white wine?
Yes. The vast majority of Gavi is a dry, fresh, light to medium-bodied white with citrus, apple and a mineral finish. There is also sparkling Gavi, and the best Riserva wines can develop for several years.