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 2011

  • 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
  • Libera 38
  • 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
  • Libera 38
  • 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
  • Libera 38
  • 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
  • Libera 38
  • 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
  • Libera 38
  • 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
  • Libera 38
  • 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
  • Libera 35
  • 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
  • Libera 35
  • 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
  • Libera 35
  • 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
  • Libera 38
  • 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
  • Libera 38

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