The Bertolino family wine style leans toward ripeness and concentration and this Gavi is no exception. Made from hand-harvested Cortese, skin contact and fermentation are longer than most in the category. Moderate lees contact lends texture and weight while maintaining the grape’s natural fresh character and acidity. Loaded with bright, intense citrus, yellow plum and white pepper with a salty, long finish.
Cortese is widely considered one of Piedmont’s finest white grape varieties. It pairs particularly well with the region’s delicately-prepared fish. It is usually mid-weight, citrus and mineral-inflected with moderate acidity. Quality can vary greatly depending on producer and site.
An outstanding high-quality wine region in northwest Italy, widely considered the country’s most stable and evolved viticultural area. Its temperature and rainfall mirror Bordeaux. The vast majority of Piedmont’s terrain is mountainous or hilly, creating optimum elevated vineyard sites for the region’s best varieties. Of those, Nebbiolo enjoys the greatest notoriety and acclaim. The grape reaches its highest potential in the sub-regions of Barolo and Barbaresco where it is made into incredibly structured, complex, and ageworthy wines. Approximately half of Piedmont’s vineyards are planted with Barbera. The past thirty years have seen significant improvement in Barbera-based wines, with some commanding price levels that approach those of Barolo and Barbaresco. Prior to 1980, white wines were, for the most part, an afterthought, but they are now gaining acclaim and popularity in Italy and abroad. Of particular interest is the resurgence of Gavi, made from the Cortese grape, and the low-alcohol, frizzante Moscato d’Asti.
Tenuta Olim Bauda’s 100% Cortese vineyard is the best area in the world for this grape variety, with plantings on the southern slopes of hills, at an altitude of approximately 300 metres above sea level.
Grapes are hand-selected from vines planted at 300m of altitude in marly clay soils. De- stemmed and pressed in the evening following harvest. The must is then racked into stainless steel vats where it undergoes skin maceration at a temperature of 12°C. After skin separation, alcoholic fermentation begins and lasts for approximately 15 days at a temperature of 15-16°C. The wine remains on gross lees in stainless steel vats for a short period of time before a gentle fining and bottling.