Gavi: Pearls from Piemonte

I was grateful for the invitation from Consorzio and attended the Gavi World Tour in New York on September 7th, 2022.

Prior to the event, I viewed Gavi as a relatively simple white wine, often overshadowed by the more renowned Barolo in the region. However, the master class led by JancisRobinson.com's Italian wine chief editor, Walter Speller, changed my perspective entirely. During the tasting, Walter covered a wide range of topics, including the evolution of Gavi, its geography, soil, history, and more, which gave me a deeper understanding of the wine. I discovered that Gavi could be complex, capable of aging, and have a long finish.

Here are a few highlights from the event:

1. The 2018 Montessora from Tenuta La Giustiniana had notes of gooseberry, blood orange, grapefruit, and a long finish with a signature Italian white wine bitterness. It was very subtle.

2. The 2015 Il Mandorlo from Tenuta San Pietro in Tassarolo had a hazelnut flavor, beeswax aroma, lemon tart notes, and a waxy texture. It was well-balanced and beautiful.

3. The 2015 Ottosoldi Winery's Gavi Spumante was exceptional. Made using the traditional method and aged for five years on lees, the pressure was lower than champagne, resulting in a fine and creamy foam. The favor profile, consisting of seashell, Mayer lemon, and floral notes, made it a unique and remarkable wine. The other two traditional method sparkling wines, La Smilla's 2017 vintage and La Ghibellina's 2019, were also beautifully crafted.

If you come across a Gavi sparkling, I highly recommend giving it a try. It may be difficult to find, but the quality will surely amaze you.

周三参加了Gavi World Tour

来自Gavi产区的Gavi 葡萄酒必需100% 使用当地的 Cortese葡萄。产区有两种土壤，红土产的葡萄更紧实和果味十足。而白土则花香味更多。

Cortese是一种低酒体，高酸度的葡萄品种，大部分Gavi都会在2-3年内被饮用，但是这次品尝了2013年的陈年款，的确时间和lees会让酒体更饱满。

让我惊艳的是传统法sparkling Gavi， 产量只占1%，而且不稳定。 2015年来自Ottosoldi 酒庄的Gavi Spumante 经过5年on lees，外加上不同于香槟和vouvray的基调，伴以绵密细腻的泡沫和悠长的余味。