Principessa Gavia Perlante

Gavi DOCG

Whites Wines

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

The clean must from the first pressing is fermented off the skins at a controlled temperature of 18° C and then cooled at 0° C during the last part of the alcoholic fermentation that takes place in stainless steel tanks for two weeks. Storage at low temperatures conveys a slight natural effervescence to the wine.

The winemaker comment

A unique expression of the Cortese di Gavi grape variety. This particular pétillant character of this wine is achieved during the vinification of our elected and ripest Cortese grapes, with the highest sugar content.

Wine awards 2009

Vintage notes 2013

  • Principessa Gavia Perlante
  • Denomination Gavi DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production Method: The clean must from the first pressing is fermented off the skins in temperature-controlled stainless steel tanks and then cooled to 0°C during the last part of alcoholic fermentation. After resting on the lees for 3 months, the must finishes fermentation in autoclave at 18°C. During the final stages of fermentation (15 days) some of the carbon dioxide naturally produced by the process is fully enveloped in the wine, endowing it with a refreshing petillance
Specifications
  • BRIX 21,50
  • ALCOHOL 12,3%
  • PH 3,15
  • EXTRACT JUICE NET (G/LT.) 20,50
  • RESIDUAL SUGAR (G/LT.) 5,90
  • Total acidity 6,1
  • Malic Acidity 1,85
  • Volatile Acidity 0,25
SO2 (MG/LT.)
  • Total 130
  • Free 32
TASTING

Very fine foam and formation of a tiny crown of bubbles on the border of the glass. Straw yellow color, intense fruity bouquet with hints of banana, ananas and apple. On the palate it is lively and cheerful, with a hint of acidity that gives freshness, balance and harmony to the wine- The wine is balanced and harmonic, with a hint of acidity that gives freshness. Great persistence of the fruity notes in the aftertaste. 

  • Principessa Gavia Perlante
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production The clean must from the first pressing is fermented off the skins in temperature-controlled stainless steel tanks and then cooled to 0°C during the last part of alcoholic fermentation. After resting on the lees for 3 months, the must finishes fermentation in autoclave at 18°C. During the final stages of fermentation (15 days) some of the carbon dioxide naturally produced by the process is fully enveloped in the wine, endowing it with a refreshing petillance.
Specifications
  • BRIX 20.7
  • ALCOHOL 12.3%
  • PH 3.05
  • EXTRACT JUICE NET (G/LT.) 20
  • RESIDUAL SUGAR (G/LT.) 7.0
  • Total acidity 6.7
  • Malic Acidity 1.9
  • Volatile Acidity 0.2
SO2 (MG/LT.)
  • Total 130
  • Free 38
TASTING

Pale yellow color, with golden reflections. On the nose the fresh floral notes of jasmine and white rose are well accompanied by hints of thyme, as well as good minerality. The wine’s natural effervescence and sapidity make it quite pleasant.

  • Principessa Gavia Perlante
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production The clean must from the first pressing is fermented off the skins at a controlled-temperature in stainless steel tanks and then cooled to 0°C during the last part of alcoholic fermentation. After resting on the lees for 3 months, the must finishes fermentation in autoclave at 18°C. During the final stages of fermentation (15 days) some of the carbon dioxide naturally produced by the process is fully enveloped in the wine.
Specifications
  • BRIX 22.0
  • ALCOHOL 12.2%
  • PH 3.15
  • EXTRACT JUICE NET (G/LT.) 20.5
  • RESIDUAL SUGAR (G/LT.) 7,0
  • Total acidity 6.6
  • Malic Acidity 1.85
  • Volatile Acidity 0.25
SO2 (MG/LT.)
  • Total 130
  • Free 38
TASTING

Pale yellow color with shades of gold. The persistent perlage makes a delicate froth on the border of the glass. Concentrated aromas of apple, banana and pineapple characterize this sparkling fresh wine. Lovely and well balanced, it shows a soft acidity which endows notable freshness to the wine. The fruit flavors persist in the long finish. 

  • Principessa Gavia Perlante
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production The clean must from the first pressing is fermented off the skins at a controlled-temperature in stainless steel tanks and then cooled to 0°C during the last part of alcoholic fermentation. After resting on the lees for 3 months, the must finishes fermentation in autoclave at 18°C. During the final stages of fermentation (15 days) some of the carbon dioxide naturally produced by the process is fully enveloped in the wine.
Specifications
  • BRIX 21.0
  • ALCOHOL 12.2%
  • PH 3.20
  • EXTRACT JUICE NET (G/LT.) 20.0
  • RESIDUAL SUGAR (G/LT.) 5,0
  • Total acidity 5.8
  • Malic Acidity 1.45
  • Volatile Acidity 0.25
SO2 (MG/LT.)
  • Total 125
  • Free 38
TASTING

Very fine perlage, creating a subtle crown around the rim of the glass. The color is pale straw with golden reflections. The bouquet is intense, with fruity aromas of banana, pineapple and apple. Lively and crisp on the palate, thanks to the natural effervescence that dances on the palate, never aggressive. Balanced and harmonious, it is characterized by gentle acidity which gives great freshness to the wine. Long finish with very persistent fruity notes.

  • Principessa Gavia Perlante
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production The clean must from the first pressing is fermented off the skins at a controlled-temperature in stainless steel tanks and then cooled to 0°C during the last part of alcoholic fermentation. After storage on the lees for 3 month the fermentation finishes in autoclave at 18°C. During the final stages of fermentation (15 days) the carbon dioxide produced by the process is fully incorporated in the wines.
Specifications
  • BRIX 22.15
  • ALCOHOL 12.45%
  • PH 3.20
  • EXTRACT JUICE NET (G/LT.) 21.0
  • RESIDUAL SUGAR (G/LT.) 5,5
  • Total acidity 6.00
  • Malic Acidity 1.35
  • Volatile Acidity 0.25
SO2 (MG/LT.)
  • Total 115
  • Free 38
TASTING

Very fine perlage, creating a subtle crown by the glass. Pale straw yellow color. The bouquet is intense, with fruity aromas of banana, pineapple and apple. Lively and crisp on the palate, thanks to the carbon dioxide released on the tongue, never aggressive. Balanced and harmonious, it is characterized by its gentle acidity, which gives great freshness to the wine. Long finish with very persistent fruity notes.

  • Principessa Gavia Perlante
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production The clean must from the first pressing is fermented off the skins at a controlled-temperature in stainless steel tanks and then cooled to 0°C during the last part of alcoholic fermentation. After storage on the lees for 3 month the fermentation finishes in autoclave at 18°C. During the final stages of fermentation (15 days) the carbon dioxide produced by the process is fully incorporated in the wines.
Specifications
  • BRIX 22.15
  • ALCOHOL 12.50%
  • PH 3.21
  • EXTRACT JUICE NET (G/LT.) 20.0
  • RESIDUAL SUGAR (G/LT.) 6.0
  • Total acidity 6.15
  • Malic Acidity 1.40
  • Volatile Acidity 0.25
SO2 (MG/LT.)
  • Total 96
  • Free 38
TASTING

Pale straw yellow color with a very fine perlage creating a subtle crown. The aroma is reminiscent of banana, pineapple and apple. On the palate the wine is lively and crisp with a gentle acidity; it is well balanced, harmonious and fresh. Long finish with fruity notes.

  • Principessa Gavia Perlante
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production The clean must from the first pressing is fermented off the skins at a controlled-temperature in stainless steel tanks and then cooled to 0°C during the last part of alcoholic fermentation. After storage on the lees for 3 month the fermentation finishes in autoclave at 18°C. During the final stages of fermentation (15 days) the carbon dioxide produced by the process is fully incorporated in the wines.               
Specifications
  • BRIX 22.15
  • ALCOHOL 12.50%
  • PH 3.21
  • EXTRACT JUICE NET (G/LT.) 20.0
  • RESIDUAL SUGAR (G/LT.) 6.0
  • Total acidity 6.15
  • Malic Acidity 1.40
  • Volatile Acidity 0.25
SO2 (MG/LT.)
  • Total 96
  • Free 38
TASTING

Pale straw yellow color with a very fine perlage creating a subtle crown. The aroma is reminiscent of banana, pineapple and apple. On the palate the wine is lively and crispy and it expresses a gentle acidity; it is well balanced, harmonious and fresh. Long finish with fruity notes.

  • Principessa Gavia Perlante
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production The clean must from the first pressing is fermented off the skins at a controlled-temperature in stainless steel tanks and then cooled at 0°C during the last part of alcoholic fermentation. After a storage in the dregs for 3 month the fermentation ends in autoclave at 18°C. During the last fermentation (15 days) the carbon dioxide produced by the process is fully incorporated in the wines.                
Specifications
  • BRIX 21.7
  • ALCOHOL 12.35%
  • PH 3.35
  • EXTRACT JUICE NET (G/LT.) 20.5
  • RESIDUAL SUGAR (G/LT.) 6.0
  • Total acidity 6.2
  • Malic Acidity 1.60
  • Volatile Acidity 0.25
SO2 (MG/LT.)
  • Total 128
  • Free 35
TASTING

Pale straw yellow color. Once in the glass shows  a very light perlage. The aroma is reminiscent of exotic fruit and yellow apple. On the palate the wine is lively and crispy and it expresses a gentle acidity, well balanced, harmonious and fresh. Long finish with fruity notes.

  • Principessa Gavia Perlante
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production The clean must from the first pressing is fermented off the skins at a controlled-temperature in stainless steel tanks and then cooled at 0°C during the last part of alcoholic fermentation. After a storage in the dregs for 3 month the fermentation ends in autoclave at 18°C. During the last fermentation (15 days) the carbon dioxide produced by the process is fully incorporated in the wines.            
Specifications
  • BRIX 21.7
  • ALCOHOL 12.35%
  • PH 3.35
  • EXTRACT JUICE NET (G/LT.) 20.5
  • Total acidity 6.2
  • Malic Acidity 1.60
  • Volatile Acidity 0.25
SO2 (MG/LT.)
  • Total 128
  • Free 35
TASTING

Fine froth with a very light perlage; pale straw yellow color. The bouquet is intense and fruity, reminiscent of banana, pineapple and apple.  On the palate this crispy wine expresses a gentle acidity with good balance and a slightly bitter, but very pleasant, final hint. The aftertaste is well balanced with fruity notes.

  • Principessa Gavia Perlante
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production The clean must from the first pressing is fermented off the skins at a controlled-temperature in stainless steel tanks and then cooled at 0°C during the last part of alcoholic fermentation. After a storage in the dregs for 3 month the fermentation ends in autoclave at 18°C. During the last fermentation (15 days) the carbon dioxide produced by the process is fully incorporated in the wines.                        
Specifications
  • BRIX 21.6
  • ALCOHOL 12.5%
  • PH 3.35
  • EXTRACT JUICE NET (G/LT.) 21.3
  • Total acidity 5.7
  • Malic Acidity 1.60
  • Volatile Acidity 0.25
SO2 (MG/LT.)
  • Total 128
  • Free 35
TASTING

Fine froth with a very light perlage; pale straw yellow color. The bouquet is intense and fruity,  reminiscent of banana, pineapple and apple.  On the palate this crispy wine expresses a gentle acidity with good balance and a slightly bitter, but very pleasant, final hint. The aftertaste is well balanced with fruity notes.

  • Principessa Gavia Perlante
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production The clean must from the first pressing is fermented off the skins at a controlled-temperature in stainless steel tanks and then cooled at 0°C during the last part of alcoholic fermentation. After a storage in the dregs for 3 month the fermentation ends in autoclave at 18°C. During the last fermentation (15 days) the carbon dioxide produced by the process is fully incorporated in the wines.            
Specifications
  • BRIX 21.6
  • ALCOHOL 12.5%
  • PH 3.22
  • EXTRACT JUICE NET (G/LT.) 20.7
  • Total acidity 5.5
  • Malic Acidity 1.60
  • Volatile Acidity 0.25
SO2 (MG/LT.)
  • Total 138
  • Free 38
TASTING

Fine froth with a very light perlage; pale straw yellow color. The bouquet is intense and fruity,  reminiscent of banana, pineapple and apple.  On the palate this crispy wine expresses a gentle acidity with good balance and a slightly bitter, but very pleasant,  final hint. The aftertaste is well balanced with fruity notes.

  • Principessa Gavia Perlante
  • Denomination DOCG
  • GRAPE VARIETIES 100% cortese
  • Method of production The clean must from the first pressing is fermented off the skins at a controlled-temperature in stainless steel tanks and then cooled at 0°C during the last part of alcoholic fermentation. After a storage in the dregs for 3 month the fermentation ends in autoclave at 18°C. During the last fermentation the carbon dioxide is fully incorporated.
Specifications
  • BRIX 21.6
  • ALCOHOL 12.5%
  • PH 3.23
  • EXTRACT JUICE NET (G/LT.) 20.8
  • Total acidity 5.7
  • Malic Acidity 1.40
  • Volatile Acidity 0.25
SO2 (MG/LT.)
  • Total 105
  • Free 38
TASTING

Fine froth and very light perlage; pale straw/yellow color. Intense and fruity bouquet reminiscent of banana, pineapple and apple.  This crispy wine expresses a gentle acidity with good  balance and a slightly bitter, balanced aftertaste.

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