Gavi Di Gavi

It goes well with starters, fish or shellfish first and main courses and – due to its characteristics - matches to perfection fried food and mushrooms. Excellent as an aperitif.

Ca’ Bianca was founded in the early 1950s. The property covers 39 hectares of vineyards that fan out around the vinification and bottling cellar in one solid block. Most of the plots are planted to Barbera a typical variety of the zone that has been used here since the 2008 vintage for the Barbera d’Asti DOCG. The Barbera is flanked by a range that also offers a selection of the best wines in the territory including the Moscato d’Asti Dolcetto d’Acqui Gavi and Barolo. In keeping with this cellar’s mission to be young and dynamic the range also contains several new wines – Langhe Nebbiolo and Roero Arneis – in addition to its classic products. Ca’ Bianca aims to be a modern estate without any historical restrictions continuously developing and forward-looking. Its prime objective is to offer high-quality wines that while recognizing the typical characteristics of the territory also consistently strive to adopt forms in line with emerging consumer trends.

Land situated in the area between Gavi and Novi Ligure, with a predominance of clay and sand over stone, at 350 metres above sea level. Vines are trained by the traditional Guyot system with a density of 4,000 plants/Ha producing approximately and a 6,600 litres/Ha of wine.

Gavi di Gavi is fermented in French oak is left there to mature for 4 months. The balance of the wine is refined and stabilized in stainless steel tanks. All wine undergoes malolactic fermentation, after which bottling takes place.

Soft pressing; controlled-temperature fermentation. 20% of overripe grapes is fermented in small, new oak French barrels.