Made from grapes grown in the small vineyards “Spessa” and “Pragò” and the new facility, “Cascina dell’arciprete”, or “House of the archpriest”. A particularly delicate wine, with a light straw colour and a pleasant, fresh and harmonious aroma. For an aperitif or with fish and white meats.
The golden bunches of grapes from a vineyard in the town of Gavi give us this excellent white wine, produced with soft pressing and fermentation at a controlled temperature. Due to its structure, fresh aroma and pleasantness, it is recommended as an aperitif or with fish and white meats.
“I Bergi” is a small vineyard with a low yield and excellent sun exposure. A careful selection of the most golden grapes, the production and subsequent aging of the wine in small French oak barrels, makes this white wine very pleasant and complete in structure. To uncork on the best of occasions.
Made from grapes harvested in vineyards with excellent exposure, and then produced through maceration of the skins at the natural temperature reached in the first few days of fermentation. A well-structured Dolcetto, with an intense ruby red colour, and a dry and slightly bitter flavour. Best with meat-based dishes.
The result of the typical white soils and unique climate, the grapes are macerated for two weeks in contact with the skins at a natural temperature. This Barbera stands out for its intense red colour, genuine aroma and pure character. Best with red meats, game and first courses.
The result of our creativity in the cellar and the particularities of each year. Starting with a base of Barbera grapes in limited yield, this wine was obtained with the addition of other varieties, for the best aromatic and structural balance.
A year of refinement in small French oak barrels harmonises these different characteristics in a single wine. To uncork on the best of occasions.
Metodo classico Fresh, pleasant and contemporary, La Smilla Gavi docg Metodo Classico elegantly express Cortese grapes and Terroir tupycally. The fermentation (minimum 18 months) gives a fine balance between acidity and minerality, the main feature of autochtonous grapes.