Principessa Gavia

• Principessa Gavia
• 面值 Gavi DOCG
• 原料品种 100% Cortese
• 生产技术简介

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

• 白利糖度 20,20
• 酒 12,10%
• PH 3,09
• 提取果汁（G / LT.） 19,20
• 殘留糖份（G / LT.） 4,0

• 總酸度 6,05
• 蘋果酸 2,8
• 揮發酸 0,20

• 合计 120
• 免費 32
• 季節性成果 The mild winter, with low rainfall, favored an early blossoming. Spring, cooler than usual and very rainy, caused a slowdown in the vegetative activity. The heat of the summer months lasted for a short period; the sporadic storms brought sudden drops in temperature, therefore the maceration took place with a slight delay. Nevertheless, the quality of the grapes was excellent, thanks to the poor, but prompt, rains of the first September decade, which significantly contributed to the ripeness of the grapes.

The color is straw yellow with greenish shades. The floral perfumes are intense with strong notes of mimosa and tilia together with fruity aromas of apple. Soft and well balanced, it has a delicate liveness that gives freshness. In the finish the fruity notes are long.

• Principessa Gavia
• 面值 DOCG
• 原料品种 100% cortese
• 生产技术简介

  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

• 白利糖度 20,60
• 酒 12,40%
• PH 3,10
• 提取果汁（G / LT.） 19,00
• 殘留糖份（G / LT.） 5,0

• 總酸度 6,25
• 蘋果酸 2,50
• 揮發酸 0,20

• 合计 125
• 免費 32
• 季節性成果 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
• 面值 Gavi DOCG
• 原料品种 100% cortese
• 生产技术简介

  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

• 白利糖度 20,00
• 酒 12%
• PH 3,17
• 提取果汁（G / LT.） 19,50
• 殘留糖份（G / LT.） 5,50

• 總酸度 6,40
• 蘋果酸 2,10
• 揮發酸 0,20

• 合计 125
• 免費 32
• 季節性成果 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.

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
• 面值 DOCG
• 原料品种 100% cortese
• 生产技术简介

  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.

• 白利糖度 21.5
• 酒 12.20%
• PH 3.08
• 提取果汁（G / LT.） 21,0
• 殘留糖份（G / LT.） 4.50

• 總酸度 6,30
• 蘋果酸 1.50
• 揮發酸 0.20

• 合计 120
• 免費 32
• 季節性成果 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.

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
• 面值 DOCG
• 原料品种 100% cortese
• 生产技术简介

  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.

• 白利糖度 20,2
• 酒 12.10%
• PH 3.10
• 提取果汁（G / LT.） 21, 0
• 殘留糖份（G / LT.） 6.0

• 總酸度 6,30
• 蘋果酸 1.60
• 揮發酸 0.25

• 合计 125
• 免費 38
• 季節性成果 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.

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
• 面值 DOCG
• 原料品种 100% cortese
• 生产技术简介

  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.

• 白利糖度 21,2
• 酒 12.40%
• PH 3.15
• 提取果汁（G / LT.） 20, 0
• 殘留糖份（G / LT.） 4.0

• 總酸度 5,40
• 蘋果酸 1.00
• 揮發酸 0.25

• 合计 120
• 免費 38
• 季節性成果 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.

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
• 面值 DOCG
• 原料品种 100% cortese
• 生产技术简介

  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.

• 白利糖度 21,00
• 酒 12.30%
• PH 3.16
• 提取果汁（G / LT.） 20,30
• 殘留糖份（G / LT.） 4.4

• 總酸度 5,90
• 蘋果酸 1.00
• 揮發酸 0.20

• 合计 110
• 免費 38
• 季節性成果 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.

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
• 面值 DOCG
• 原料品种 100% cortese
• 生产技术简介

  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.

• 白利糖度 21,70
• 酒 12.5%
• PH 3.12
• 提取果汁（G / LT.） 20
• 殘留糖份（G / LT.） 4.3

• 總酸度 6,10
• 蘋果酸 1.10
• 揮發酸 0.20

• 合计 102
• 免費 38
• 季節性成果 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.

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
• 面值 Principessa Gavia
• 原料品种 100% cortese
• 生产技术简介

  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.

• 白利糖度 22.15
• 酒 12.5%
• PH 3.12
• 提取果汁（G / LT.） 20
• 殘留糖份（G / LT.） 4.3

• 總酸度 5.90
• 蘋果酸 1.10
• 揮發酸 0.20

• 合计 102
• 免費 38
• 季節性成果 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.

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
• 面值 DOCG
• 原料品种 100% cortese
• 生产技术简介

  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.

• 白利糖度 21.05
• 酒 12.2%
• PH 3.33
• 提取果汁（G / LT.） 21
• 殘留糖份（G / LT.） 4.5

• 總酸度 6.0
• 蘋果酸 1.5
• 揮發酸 0.2

• 合计 115
• 免費 35
• 季節性成果 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.

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
• 面值 DOCG
• 原料品种 100% cortese
• 生产技术简介

  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.

• 白利糖度 21.7
• 酒 12.4%
• PH 3.30
• 提取果汁（G / LT.） 22

• 總酸度 6.10
• 蘋果酸 1.65
• 揮發酸 0.20

• 合计 128
• 免費 32
• 季節性成果 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.

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
• 面值 DOCG
• 原料品种 100% cortese
• 生产技术简介

  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.

• 白利糖度 21.5
• 酒 12.2%
• PH 3.33
• 提取果汁（G / LT.） 21.5

• 總酸度 5.6
• 蘋果酸 1.55
• 揮發酸 0.15

• 合计 134
• 免費 35
• 季節性成果 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.

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
• 面值 DOCG
• 原料品种 Principessa Gavia
• 生产技术简介

  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.

• 白利糖度 21
• 酒 12,1%
• PH 3,25
• 提取果汁（G / LT.） 20,4

• 總酸度 5,6
• 蘋果酸 1,50
• 揮發酸 0,20

• 合计 120
• 免費 38
• 季節性成果 Spring conditions were quite regular, with light rainfall during the darkened period. Good conditions during the harvesting period.

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.