The key to Piacitelli’s lovely delicate Gavi is the immediate refrigeration in the high-tech cellar to allow the just harvested grape bunches a few hours to cool off in order to be pressed at a lower temperature and that of mid august day in Piemonte! By doing so, the must will not macerate and ferment too quickly and will preserve all the fine and elegant esters and fresh scents of the Cortese grape variety avoiding any overripe or cooked aromas. In fact all the whites from Morgassi Superiore go through this grapes cooling process and all have in common a fantastic clarity, freshness and finesse!
Family History: Hard work and dedication produced the Morgassi Superiore vineyards in Gavi, southern Piedmont, on land that hadn’t been planted with vines for over twenty years. In 1991 the first thirteen hectares of vineyard were planted; in 2005 there will be twenty hectares planted by Marino Piacitelli and his daughter Cecilia.
Both father and daughter come from backgrounds in fields other than viticulture: Marino worked in the electromechanical industry for over fifty years, while Cecilia Roger is a paleographer with a PhD in medieval history. But both of them tackled the task of planting the vineyards with enthusiasm. Marino Piacitelli wanted to go back to the memories of his youth and set up a modern, competitive winery which would produce not only the Gavi di Gavi wine traditionally produced in the DOCG area but also other whites and even reds in an area traditionally dedicated to white wine production.
Research and experimentation applied to a number of varietals, both autochthonous and international, have permitted identification and selection of the white and red grapes that grow best in the estate’s marly, clayey and limey terrain with its southern to southwestern exposure and particular climate (hours of daylight, winds and rains). As a result, Timorasso, Viognier, Cabernet Sauvignon, Barbera and Syrah now grow alongside Cortese grapes for Gavi di Gavi.
Tasting Note: This is a classically styled Gavi from a top producer whose passion and expertise is displayed in their wines. The delicate lemon colour leads to a complex nose of citrus, apples, pears, wild flowers, and aromatic herbs. The palate is fresh, mineral with an abundance of citrus fruit and a long complex finish. Lovely Gavi, a true example to be enjoyed with firm fish like Turbot or Monkfish!
Type: Dry White
Varietal: 100% Cortese
Alcohol: 12% abv
Vineyard Location: Exposure south-east
Vineyard Density: 5000 plants per hectare.
Training System: Guyot
Yield: 80 quintals per hectare
Vinifaction: Hand harvested mid/end August. Fermented and refined for 7 months in stainless steel temperature controlled vats
Ratings: Duemilavini 4 Grappoli
Gambero Rosso 2 Bicchieri
