Tenuta Santa Seraffa Gavi del Comune di Gavi, Gavi DOCG

£14.50
  • Tenuta Santa Seraffa Gavi del Comune di Gavi, Gavi DOCG
  • Tenuta Santa Seraffa Gavi del Comune di Gavi, Gavi DOCG

Tenuta Santa Seraffa Gavi del Comune di Gavi, Gavi DOCG

£14.50

AVAILABILITY: 14 in stock

Grape Cortese
Style Dry, White, Light-Medium Bodied, Minerality, Floral, Fresh, Citrus
Country Italy
Region Piemonte
Volume 75cl
ABV 12.5%
Dietary Vegetarian, Vegan, Sustainable

 

Tenuta Santa Seraffa Gavi del Comune di Gavi, Gavi DOCG is a refined and pure wine, with delicate notes of flowers, citrus, and green apple. Its palate offers a perfect balance of apple and lemon flavours, accompanied by a satisfying minerality. The finish is both textural and long-lasting. This wine pairs perfectly with seafood and shellfish, making it an ideal choice for those located near the Ligurian coast.

About the Producer

The 18ha Santa Seraffa estate is situated in the prized Gavi del Comune di Gavi zone which surrounds the town of Gavi itself (rather than the satellite villages). It now belongs to Araldica, one of Gavi's leading producers, who have the largest vineyard holdings in the region and a 15 year reputation for crafting the highest quality expressions of the indigenous Cortese grape. The Santa Seraffa vineyards are south-facing, on striking pale, chalky clay soils allowing for excellent drainage. The vines are, on average, approximately 45yrs old. The combination of a fantastic site and vineyard age confer complexity and body to the resulting wines. The Cortese grapes here ripen relatively late and achieve modest alcohol levels - integral to create elegant wines. The name of the estate comes from the Hermitage of Santa Seraffa - a destination for pilgrims in the thirteenth century, who were also attracted by the wines produced by the Cistercian monks.

Vineyard and Winery

The vines, planted on a mixture of soils - but with a clay base, are nurtured from bud-break to harvest. The 100% Cortese grapes typically ripen relatively late (end of September / start of October) are hand-harvested, immediately transported to the winery, and then cooled to 5 degrees C. They are carefully cool-pressed to avoid oxidation of the juice. Whole bunch pressing is utilised to retain higher acidity levels and a more floral, textured style. After static settling for 48 hours, to separate the lees from the juice, the clean juice is racked for fermentation in stainless steel. The wine then enjoys a period of maturation on fine lees before bottling – for longevity and freshness in bottle.

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