Citrus zest and pear on the nose, with hints chamomile. On the palate, this is light-to-medium bodied, with flavours of Bosc pear, white flowers and lemon-lime. There is a touch of a smoky, leesy character in it as well. The wine should be lightly chilled and enjoyed with grilled shrimp brochettes or before dinner with bruschetta.
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 300 masl in marly clay soils. Destemmed 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 will remain on gross lees in stainless steel vats until May, to add richness and complexity.