Figini Gavi Di Gavi 750ml

Pickup in-store and get 8% off (not applicable to sale items). Delivery ($60min) within 2 miles of store. Shipping prices are subject to change based on actual cost. We will contact for approval before shipping. we cannot ship to AL, AK, AR, DE, HI, IL, IA, KY, MD ME, MI, MS, MT, NM, ND, OK, PA, SD, TN, TX, UT, VA, WI


$19.99

The high quality of grape harvest and the particular method of Characteristics: vinification presents a wine of elegant quality that is delicate and lean in body, yet has rich fruity aromas and flavors reminiscent of pears and honeydew, melon, and apple with a long, lingering, crisp, clean finish.

Alcohol: 12%

Residual Sugar g/l: 3

Total Acidity g/l: 5.5. 100% Cortese

Out of stock

SKU: 7-31262 Categories: , , Tags: , , ,

Description

The noted winemaker Robert Bergaglio, cellarmaster and winemaker has named this noble wine after his wife’s family name, Figini. For many years, Robert and his father worked for the world renowned La Scolca. In 1975 Robert and his father left La Scolca and started their own winery, in Gavi, beginning with only two hectares of vineyards. Today Robert and his family, wife Silvana, and children Simona and Dario, own 39 hectares of land, 21 of which are cultivated vineyards. Figini Gavi can be enjoyed on its own, or served with hors d’oeuvres, salads, lean white meats and shellfish. Serve chilled.

Additional information

Weight 2 lbs
Production Area

In the D.O.C. zone of Gavi in the easternmost Monferatto hills, a few
kilometers from the town of Gavi, in the province of Alessandria in
Piedmonte.

Vineyard Characteristics

21 hectares of calcareous clay, mixed with tufaceous and siliceous rock with sand and gravel (which gives the wine a notable structure and
complexity) located at 260 meters above sea level with south/southwest
exposure to the sun, where the hot dry summers are favorable, tempered
by breezes crossing the Ligurian Appenines from the Mediterranean.

Form of Planting

Traditional guyot

Harvest and vinification

The harvest is totally by hand, from the picking of the grapes, placed in
small crates (to eliminate any loss of the precious juice) to the soft
pressing by the modern pneumatic presses. After pressing, the must is
separated immediately from the pulp and skins and allowed to ferment,
under temperature control, using special yeasts that have been bred from
year to year from the finest grape harvests, and then left to rest in
stainless steel tanks for 6 months. After several filtrations the wine is
bottled. Ready for release.

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