Gavi is produced in the Alto Monferrato, a vitivinicultural zone situated in the southern part of the province of Alessandria. A total of 59 communes are involved in its output in a district that is predominantly hilly. Acqui, Ovada and Gavi are the best-known communities in its production zone.

Gavi is made exclusively from Cortese grapes. Although that variety is extremely ancient, documentary evidence of its existence goes back only several centuries. The Count wrote in 1789 that the Cortese variety "has rather elongated clusters and somewhat large grapes. When they are ripe, they become yellow and are good to eat. They make good wine and in substantial quantity. And it keeps well.'' Other sources have cited production since the end of the 19th century in various parts of the region, including "old Piedmont.'' And the variety has been widely praised for its purity as well as its output. Today, cultivation of Cortese, which is highly resistant, is especially intensive in the area bounded by the Bormida and Scrivia rivers in the province of Alessandria.

The commonly accepted view that Gavi is a wine which should only be drunk young, has by now been contradicted by the facts: tastings of Gavis five, ten and more years old demonstrate that it is perfectly preserved and indeed enriched by long ageing in terms of flavour and aroma.

Irrespective of this, there is a wide range of Gavis which claim freshness as their strong point, nor are they lacking either in structure or balance. The Cortese vine, in fact, is at ease in a number of different types of wine: still or sparkling, young or mature, aged in wood or steel.

Max. 9500 kg of grapes are allowed per hectare.
  • Grapes: 100% Cortese di Gavi
  • Colour: bright and intense red colour with garnet edges.
  • Bouquet: Characteristic and delicate
  • Flavour: Dry, pleasing, fresh-tasting and harmonious
  • Aging: Minimum 2 month
  • Alcohol: 10,5%
  • Best served with: Seafood, fish, light starters
  • Serving temperature: 7-9 C.