Principessa Gavia

Gavi DOCG

White Wines

Principessa Gavia

Production Area

Grown at the Principessa Gavia single vineyard estate, located in the Classic Gavi region of Novi Ligure.

GRAPE VARIETIES

Cortese 100%

Method of production

Following a rigorous selection of Cortese grapes and vinified using the latest winemaking techniques, the clean must is gently pressed and fermented at a controlled temperature of 18° C for 20 days.

The winemaker comment

Cortese di Gavi is an historical grape variety of the lower Piedmont Region. Principessa Gavia is made from our own estate-grown grapes. Thanks to the soft pressing and the stainless steel fermentation at controlled low temperatures (always below 18°C), its typical delicate aromas and crisp flavours are enhanced.

Vintage notes 2015

  • Principessa Gavia
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production

    Soft pressing of the grapes centigrade followed by fermentation in temperature controlled stainless steel tanks before it is  clarified.

    Temperature: 16-18 degrees

    Length: 15-20 days                                                  

    Malolactic: partial

Specifications
  • BRIX 20,60
  • ALCOHOL 12,40%
  • PH 3,10
  • EXTRACT JUICE NET (G/LT.) 19,00
  • RESIDUAL SUGAR (G/LT.) 5,0
  • Total acidity 6,25
  • Malic Acidity 2,50
  • Volatile Acidity 0,20
SO2 (MG/LT.)
  • Total 125
  • Free 32
  • Seasonal Outcome The water reserves, accumulated during a mild winter, determined an early vegetative growth, characterized by a spring that helped the phenologic phases. A quite warm summer has been mitigated by rainfalls by the second half of August, which helped a great maturation of the grapes, 10 days earlier than the previous year. Thus we had scented white wines, with the right balance of acidity, alcoholic content, quality and freshness, and harmonic red wines, with a solid structure, with complex perfumes and long aging potential.
  • Principessa Gavia
  • Denomination Gavi DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production

    Method:  Soft pressing of the grapes centigrade followed by fermentation in temperature- controlled stainless steel tanks before it is                       

    Temperature:16-18 degrees                    

    Length:15-20 days                                                      

    Malolactic:partial

Specifications
  • BRIX 20,00
  • ALCOHOL 12%
  • PH 3,17
  • EXTRACT JUICE NET (G/LT.) 19,50
  • RESIDUAL SUGAR (G/LT.) 5,50
  • Total acidity 6,40
  • Malic Acidity 2,10
  • Volatile Acidity 0,20
SO2 (MG/LT.)
  • Total 125
  • Free 32
  • Seasonal Outcome The growing cycle began with a significant delay, with some rains during the Spring. June was marked by cooler temperatures, under the seasonal average. August and September were hot and dry, but the ripening, despite two weeks delay, have been supported by water reserves of the previous months. Summer nights were characterized by cooler temperatures, contributing to the improvement of the quality of the grapes. From the end of September, rainfall was abundant, causing problems during the repining, without affecting the vineyards.
TASTING

Straw yellow color with greenish reflections; intense aromas of flowers and fruits, with hints of mimosa, lime and apple. On the palate it is harmonic and velvety with a good acidity that gives a pleasant liveliness. 

  • Principessa Gavia
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production

    Soft pressing of the grapes followed by fermentation in temperature-controlled stainless steel tanks before it is clarified. Temperature: 16-18 degrees centigrade. Length: 15-20 days. Malolactic: partial.

Specifications
  • BRIX 21.5
  • ALCOHOL 12.20%
  • PH 3.08
  • EXTRACT JUICE NET (G/LT.) 21,0
  • RESIDUAL SUGAR (G/LT.) 4.50
  • Total acidity 6,30
  • Malic Acidity 1.50
  • Volatile Acidity 0.20
SO2 (MG/LT.)
  • Total 120
  • Free 32
  • Seasonal Outcome A winter of heavy snowfall was followed by a spring with normal rainfall. Initial phases of the vegetative cycle proceeded along regular patterns until the second ten days of May, when high temperatures accelerated growth and resulted in early flowering and fruit set. Rainfall in June provided good hydric reserve in the soil, allowing for optimal ripening of the grapes about ten days in advance. Overall this has been a good harvest with peaks of excellence.
TASTING

Pale yellow color with shades of green. The perfume of boxwood combines with the flower notes of jasmine and the fruity aromas of melon and white peach. On the palate, the wine’s pleasant sapidity supports its eminent drinkability.

 

 

  • Principessa Gavia
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production

    Soft pressing of the grapes followed by fermentation in temperature-controlled stainless steel tanks before it is clarified. Temperature: 16-18 degrees centigrade. Length: 15-20 days. Malolactic: partial.

Specifications
  • BRIX 20,2
  • ALCOHOL 12.10%
  • PH 3.10
  • EXTRACT JUICE NET (G/LT.) 21, 0
  • RESIDUAL SUGAR (G/LT.) 6.0
  • Total acidity 6,30
  • Malic Acidity 1.60
  • Volatile Acidity 0.25
SO2 (MG/LT.)
  • Total 125
  • Free 38
  • Seasonal Outcome Heavy winter snows followed by copious rainfall throughout the warm spring combined to delay the start of the vine’s growth cycle. A return to average summer temperatures helped the grapes to recover and achieve normal ripeness. Dry weather and a good difference between day and night temperatures at the end of August/beginning of September yielded an excellent harvest.
TASTING

Straw yellow color with light green hues. Intense fruity and floral notes, with scents of mimosa blossoms, lime and apple. In the mouth the wine is soft and well balanced with a hint of acidity which gives elegance. The fruit flavors are persistent in the long finish.

  • Principessa Gavia
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production

    Soft pressing of the grapes followed  by fermentation in temperature-controlled stainless steel tanks before it is clarified. Temperature: 16-18 degrees centigrade. Length: 15-20 days. Malolactic: partial.

Specifications
  • BRIX 21,2
  • ALCOHOL 12.40%
  • PH 3.15
  • EXTRACT JUICE NET (G/LT.) 20, 0
  • RESIDUAL SUGAR (G/LT.) 4.0
  • Total acidity 5,40
  • Malic Acidity 1.00
  • Volatile Acidity 0.25
SO2 (MG/LT.)
  • Total 120
  • Free 38
  • Seasonal Outcome Winter was characterized by unusually heavy snowfall, but that was followed by a normal, rainy spring. Warm temperatures in the second half of May prompted an early precocious start to the growing cycle, with flowering and setting approximately ten days ahead of normal. Rainfall in June and August created optimal conditions for ripening of the grapes, yielding wines of great quality.
TASTING

Pale straw color with greenish shades. The bouquet presents intense aromas, with a complexity of floral and fruity notes reminiscent of mimosa and linden flowers, as well as notes of green apple. On the palate the wine is velvety and harmonious, with a light and pleasant acidity expressing overall freshness. Good persistence of the fruit notes on the finish.

  • Principessa Gavia
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production

    Soft pressing of the grapes followed  by fermentation in temperature-controlled stainless steel tanks before it is clarified. Temperature: 16-18 degrees centigrade. Length: 15-20 days. Malolactic: partial.

Specifications
  • BRIX 21,00
  • ALCOHOL 12.30%
  • PH 3.16
  • EXTRACT JUICE NET (G/LT.) 20,30
  • RESIDUAL SUGAR (G/LT.) 4.4
  • Total acidity 5,90
  • Malic Acidity 1.00
  • Volatile Acidity 0.20
SO2 (MG/LT.)
  • Total 110
  • Free 38
  • Seasonal Outcome Spring was rainy, though with normal temperatures. Abundant rains continued through May and the first two weeks of June, resulting in higher than average humidity. Temperatures finally began warming in August, allowing the perfect sugar maturation. Thanks to the optimal temperature variations between daytime and night, the final quality of the grapes was very good.
TASTING

Straw yellow color with greenish shades. The bouquet presents intense and firm aromas, with fruity reminiscent of green apple but also floral notes of mimosa and linden. In the mouth is silky and harmonious, with little acidity expressing overall freshness. Good persistence of the fruity notes in the final.

  • Principessa Gavia
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production

    Soft pressing of the grapes followed  by fermentation in temperature-controlled stainless steel tanks before it is clarified. Temperature: 16-18 degrees centigrade. Length: 15-20 days. Malolactic: partial.

Specifications
  • BRIX 21,70
  • ALCOHOL 12.5%
  • PH 3.12
  • EXTRACT JUICE NET (G/LT.) 20
  • RESIDUAL SUGAR (G/LT.) 4.3
  • Total acidity 6,10
  • Malic Acidity 1.10
  • Volatile Acidity 0.20
SO2 (MG/LT.)
  • Total 102
  • Free 38
  • Seasonal Outcome The climate situation in winter and spring time has enjoyed temperatures above the season averages and, thanks to the few rainfall, the vine had and an advanced growth till the harvest time, which began 15 days earlier than the previous year. June and end of August rainfalls have brought the grapes to a perfect ripeness, creating the quality premises for the achievement of great wines.
TASTING

Straw yellow color with greenish tints. The aroma is concentrated, floral and fruity reminiscent of mimosa, linden and apple.  In the mouth is pleasant and silky with little acidity expressing freshness. In the finish good persistence of the fruity notes. 

  • Principessa Gavia
  • Denomination Principessa Gavia
  • GRAPE VARIETIES 100% cortese
  • Method of production

    Soft pressing of the grapes followed  by fermentation in temperature-controlled stainless steel tanks before it is clarified. Temperature: 16-18 degrees centigrade. Length: 15-20 days. Malolactic: partial.

Specifications
  • BRIX 22.15
  • ALCOHOL 12.5%
  • PH 3.12
  • EXTRACT JUICE NET (G/LT.) 20
  • RESIDUAL SUGAR (G/LT.) 4.3
  • Total acidity 5.90
  • Malic Acidity 1.10
  • Volatile Acidity 0.20
SO2 (MG/LT.)
  • Total 102
  • Free 38
  • Seasonal Outcome The regular rainfalls throughout spring allowed for good hydro conditions during the hot summer months. The hot temperatures during July yielded for an exceptional ripening of the grapes helped by the right temperature range between day and night in August. The warm September allowed for an excellent harvesting.
TASTING

Straw yellow color with greenish tints. The aroma is concentrated, floral and fruity reminiscent of mimosa, linden and apple.  In the mouth is pleasant and silky with little acidity expressing freshness. In the finish good persistence of the fruity notes. 

  • Principessa Gavia
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production

    Soft pressing of the grapes followed  by fermentation in temperature-controlled stainless steel tanks before it is clarified. Temperature: 16-18 degrees centigrade. Length: 15-20 days. Malolactic: partial.

Specifications
  • BRIX 21.05
  • ALCOHOL 12.2%
  • PH 3.33
  • EXTRACT JUICE NET (G/LT.) 21
  • RESIDUAL SUGAR (G/LT.) 4.5
  • Total acidity 6.0
  • Malic Acidity 1.5
  • Volatile Acidity 0.2
SO2 (MG/LT.)
  • Total 115
  • Free 35
  • Seasonal Outcome Good climate conditions during spring followed by a summer with temperatures lower than usual and a rainy august. The sunny first two weeks of September yielded for optimal harvesting conditions. Late September and beginning of October have been characterized for a continuous change in sunny and rainy days. Generous spacing between rows of vines played a positive role, allowing for optimal airflow and avoiding risk of mold also for late varietals.
TASTING

Straw yellow color with greenish tints. The perfume has intense floral notes of mimosa and linden with fruity hints of apple.  On the palate is harmonious and velvety with a light acidity that expresses good freshness. Long persistence of the fruity notes in the finish. 

  • Principessa Gavia
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production

    Soft pressing of the grapes followed  by fermentation in temperature-controlled stainless steel tanks before it is clarified. Temperature: 16-18 degrees centigrade. Length: 15-20 days. Malolactic: partial.

Specifications
  • BRIX 21.7
  • ALCOHOL 12.4%
  • PH 3.30
  • EXTRACT JUICE NET (G/LT.) 22
  • Total acidity 6.10
  • Malic Acidity 1.65
  • Volatile Acidity 0.20
SO2 (MG/LT.)
  • Total 128
  • Free 32
  • Seasonal Outcome The vines had a regular phenologic development thanks to the good rainfalls during the Spring and the low temperatures at the beginning of the Summer. The rainy August and the dry September allowed for a regular ripening. Significant variations between daytime and night temperatures yielded the concentration of the varietals perfumes that with the perfect conditions of the grapes produced an excellent quality wine.
TASTING

Pale straw yellow color with greenish tints. Intense, floral and fruity aromas reminiscent of mimosa, lime, pineapple and apple.  The wine expresses a lively acidity that gives some freshness and a good balance. Very light bitter note in the aftertaste; good persistence of the fruity notes after the swallowing. 

  • Principessa Gavia
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production

    Soft pressing of the grapes followed  by fermentation in temperature-controlled stainless steel tanks before it is clarified. Temperature: 16-18 degrees centigrade. Length: 15-20 days. Malolactic: partial.

Specifications
  • BRIX 21.5
  • ALCOHOL 12.2%
  • PH 3.33
  • EXTRACT JUICE NET (G/LT.) 21.5
  • Total acidity 5.6
  • Malic Acidity 1.55
  • Volatile Acidity 0.15
SO2 (MG/LT.)
  • Total 134
  • Free 35
  • Seasonal Outcome Spring conditions were quite regular, followed by a dry summer. The high temperatures yielded for an optimal maturation. The good conditions during the harvesting period, together with a careful selection of the grapes, allowed for a very good product.
TASTING

Pale straw yellow color with greenish tints. Intense, floral and fruity aromas reminiscent of mimosa, lime, pineapple and apple.  The wine expresses a lively acidity that gives some freshness and a good balance. Very light bitter note in the aftertaste; good persistence of the fruity notes after the swallowing. 

  • Principessa Gavia
  • Denomination DOCG
  • GRAPE VARIETIES Principessa Gavia
  • Method of production

    Method: Soft pressing of the grapes followed  by fermentation in temperature-controlled stainless steel tanks before it is clarified. Temperature: 16-18 degrees centigrade. Length: 15-20 days. Malolactic: partial.

Specifications
  • BRIX 21
  • ALCOHOL 12,1%
  • PH 3,25
  • EXTRACT JUICE NET (G/LT.) 20,4
  • Total acidity 5,6
  • Malic Acidity 1,50
  • Volatile Acidity 0,20
SO2 (MG/LT.)
  • Total 120
  • Free 38
  • Seasonal Outcome Spring conditions were quite regular, with light rainfall during the darkened period. Good conditions during the harvesting period.
TASTING

Pale straw/yellow color with greenish tints. Intense, floral and fruity aromas reminiscent of mimosa, lime, pineapple and apple.  The wine expresses a lively acidity that gives some freshness and a good balance. Very light bitterish note in the aftertaste; good persistence of the fruity notes after the swallowing. 

PRIVACY POLICY

Banfi S.r.l. places fundamental importance on your personal privacy. Banfi S.r.l. takes all steps to protect the personal information of the users. Optimal service is possible when we can assure that the user is aware of and understands the norms and criteria adopted for our privacy policy. The criteria used by Banfi S.r.l. regarding personal information are as follows:
 
Why personal information is collected?
Banfi S.r.l. gathers and uses personal information of the users to guarantee optimal service and to facilitate access to a broad range of products and services. Furthermore, the personal information is used to keep every user updated on new offerings and other information that Banfi S.r.l. believe may be useful to the user. Furthermore, personal information could be used to contact the user to invite the user to participate in eventual market research that allows us to both evaluate the level of user satisfaction and to develop superior products.
 
How personal information is collected
Information about our users is collected in different ways. For example, information that can be used to contact the user can be requested when that person writes to Banfi S.r.l., telephones to ask about a service, or participates in an online poll. Furthermore, when a person subscribes to the internet service of Banfi S.r.l. or to the mailing list, they provide information that is then collected and filed within a secure database.
 
When personal information is revealed
It can become necessary to reveal personal data of the client by law or in the course of legal proceedings or other situations in the public interest.
 
How personal information is protected
Banfi S.r.l. protects the security of information sent by people using physical, electronic and managerial methods. Banfi S.r.l. invites its users to take the necessary steps to protect their personal data on the Internet. Banfi S.r.l. suggests that users often change their password, using a combination of letters and numbers, and relying solely on secure browsers.

Access to personal information
The user can, at any time, access information regarding themselves. To review and update personal information that Banfi S.r.l. has gathered, please contact banfi@banfi.it.
 
Collection of personal information
It is possible to navigate the websites of Banfi S.r.l. anonymously. In any case, the browser automatically comunicates the type of computer and operating system used.

Like many other websites, Banfi S.r.l. uses "cookie" technology. The first time a user connects to the site, their cookies identify the browser with a random and unique number. The cookies used do not reveal any information of a personal nature to the user, including first names that could be used to welcome the user on their next visit. The cookies help us understand what part of the website the users visit more frequently, which are the paths used by the clients, and how long they remain connected. The cookies are used to study the traffic patterns of the Banfi S.r.l. websites in order to improve their functionality.