Gavi di Tassarolo Fornaci DOCG

Castellari Besargli was founded in 1890 and is a boutique family-run winery in its fourth generation that makes one of Italy’s most celebrated whites from the hills of southeastern Piedmont, close to the Liguria border. The wine takes its name from the medieval town of Gavi, which is dominated by a seventeenth-century fortress that majestically stands tall over the gently rolling hill blanketed in perfectly manicured vineyards that slope down towards the Lemme stream. The winery extends 12 hectares (30 acres) and sits on red clay soil, rich in iron at about 300 meters (984 feet) above sea level.
The winery, run by siblings Marco and Barbara Bergaglio, concentrates on cultivation the Cortese grape with the aim of crafting wines that reflect the unique terroir, and not a stereotype.
The winery runs totally on solar energy.
Made from Cortese di Gavi, a native variety first classified in 1798, this fun, fresh and fragrant entry-level Gavi possesses all the grape’s finesse and noble aromas. The hillside, estate-owned vineyards
(located within the township of Tassarolo) are located where there was once a brick kiln
(“fornace”). This is why the soil is particularly clayey. The wine is also named for these ancient kilns.

The grapes are harvested in early fall and fermentation is slow to main the distinctive rich aromas of Cortese lasting as long as twenty days. The wines ages for a few months in stainless steel and then in bottle leading to a lively wine with great elegance, but also character. Lovely fruity and floral notes and lasting freshness. Wonderfully versatile.


Wine exported to

Bermuda, Australia

Grape Varieties:

100% Cortese

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

20 days

Type of yeast:

Selected

Fermentation temperature:

18-20 °C (64.4-68 °F)

Bottling period:

February/March

Closure:

DIAM

Organic:

Yes

Vineyard name:

Fornaci

Vineyard location:

Tassarolo, Piedmont

Vineyard size:

3 hectares (7.4 acres)

Soil composition:

Clay

Altitude:

300 meters (984 feet) above sea level

Vine density:

4,000 plants/ha

Yield:

95 ql/ha

Exposure:

Eastern

Years planted:

1981

Age of vines:

38

Time of harvest:

September

First vintage of this wine:

1984

Total yearly production (in bottles):

25,000

Tasting notes:

Exceptional balance, fresh aromas of pear, green apples, hay, citrus fruit, and distinct minerality. Rich and persistent on the palate, superb depth.

Serving temperature:

Best served cold (8-10 °C, 46.4-50 °F).

Aging potential:

10-15 years

Alcohol:

Alcohol cont. 12.5% by vol.

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