History
Gavi is in southern Piedmont in the Monferrato area. This hilly area is the cradle of the Cortese grape variety. The sea breezes from Liguria, the characteristics of the soil and the careful work in the vineyards are the ingredients to make fresh and elegant wines with a delicate aroma.
Stefano Massone, the owner of the estate, has been immersed in the culture and tradition of this zone since his childhood, when he started following his father’s footsteps. He is in love with his vineyards and with his work.
His estate includes 15 vineyards located in 6 municipalities of the Gavi DOCG area. The soils differ from white soils with limestone to red soils with clay. For 40 years these differences have been used to grow the best Cortese grapes, vinified with care in the modern cellar.
The work in the vineyard is extremely important for the Gavi wine and viticulture here is meticulous and natural.
The vinification is carried out so to enhance the characteristics of the Cortese grape variety and of the terroir.
Gavi DOCG Masera is made from vineyards standing in six municipalities of the Gavi DOCG area. The altitude is 250/300 meters above sea level, the soil is calcareous with clayey fractions. Masera is a traditional Gavi. This wine matures for 2/3 months on the lees.
The top wine of the estate, San Cristoforo, is classified as “Gavi del Comune di Gavi” (also known as “Gavi di Gavi”) starting from the 2016 vintage as the vineyards stand within the municipality of the town of Gavi. The altitude is 250/300 meters above sea level. The soil is sandy/calcareous with clayey fractions. Due to the characteristics of the vineyards and because of the longer maturation on the lees (5 months), the aroma and the flavour of this wine develop slower than the Gavi Masera. In fact it can age very well.
A third Gavi, Camporosso, is made from vineyards standing in the zone of Francavilla Bisio at an altitude of 300-350 meters above sea level. The type of soil, part red clay and part limestone, makes the production naturally low and enhances the bouquet in the wines.
Vinification and ageing
After soft pressing the must is immediately separated from the skins. The fermentation is carried out at a low temperature 16/18° C in stainless steel tanks, after refrigeration and static decanting of the must. The wine matures for 2/3 months on the lees. After a cold stabilization, the wine is bottled in springtime.