This Gavi comes from 30 year old vines, trained using the Guyot method. Here they use thermo-controlled stainless steel tanks for fermentation which are set to 12 degrees. The fermentation takes place over a 20 day period. Once fermentation is complete, they leave the wine to rest on the lees to mature, for a further three months. 

Pale yellow in color. Citrus fruit and blossom on the nose give way to a refreshing, mineral palate with a bright and peachy finish. 

Starters, pasta with vegetable sauce, white meat, seafood and soft cheese.