Pale straw-coloured, with gold flecks. Aromas of petrichor, grapefruit and white flowers. On the palate, there is some weight, but the fine acidity makes it come across as much lighter. There are flavours of golden delicious apple, pear and white grapefruit with some smokiness and an underlying almost salty minerality. This is best served only lightly chilled and makes a wonderful aperitif.
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. The finest examples are in Piedmont’s Gavi region, where prime vineyard sites are dedicated to the grape and care is taken to fully ripen phenolically.
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.
Hand-selected from the finest bunches in the Estate Cortese vineyards. Selected for their skin ripeness and balance, the grapes spend some time macerating on the skins before being separated for a long, temperature-controlled fermentation. After fermentation is complete, the wine remains on its lees with periodic stirring to gain added complexity and mouth feel.