2025 Technical Specifications
Grape Varieties Cortese
Classification Gavi DOCG del Comune di Gavi
Region Gavi
Soil Dark red clay marl with stone
Orientation South-East
Harvest Dates 15 Sep 2025 to 19 Sep 2025
Pressing Method A Portion Of The Grapes Undergoes Cold Pressing, Followed By Soft Pressing
Closure Cork
Production Details Rovereto is a 5 ha Guyot-trained vineyard at 400–500 m above sea level with approximately 4,500 vines/ha. Summer crop thinning leaves an average of 6–7 bunches per vine, and harvest is manual. Fermentation takes place at 16–18 °C. The wine ages for at least 5 months with its yeast in steel tanks before bottle refinement. Recommended serving temperature is 10–11 °C.
Tasting Notes Straw yellow with green hues; intense and persistent aromas of white flowers, golden apple, chive and minerals; structured and fragrant with a long, round, savory finish
Food Pairing Spaghetti with seafood; swordfish carpaccio; veal tartare
2024 Technical Specifications
Alcohol 12.5%
pH 3.19
Grape Varieties 100% Cortese
Drinking Window Potential to age for 7–8 years
Classification Gavi del Comune di Gavi DOCG
Region Gavi
Soil Dark red clay marl rich in iron and stone
Orientation South-East
Vine Age 25
Pressing Method A Portion Of The Grapes Undergoes Cold Pressing, Followed By Soft Pressing
Closure Cork
Production Details Rovereto is a 5 ha Guyot-trained vineyard at 400–500 m above sea level with approximately 4,500 vines/ha. Summer crop thinning leaves an average of 6–7 bunches per vine, followed by manual harvest. Fermentation takes place at 16–18 °C. The producer specifies at least 5 months with the yeast in steel tanks before bottle refinement; Kobrand describes 5 months on the lees in stainless-steel vats. Recommended serving temperature is 10–11 °C. Kobrand also reports acidity as 5.65 but supplies neither a unit nor the analytical basis, so it is not normalized as total acidity.
Tasting Notes Straw yellow with green hues; golden apple, chive, white flowers and minerals; elegant and structured with a long, savory finish
Food Pairing Spaghetti with seafood; swordfish carpaccio; veal tartare
2022 Technical Specifications
Grape Varieties Cortese
Classification Gavi DOCG del Comune di Gavi
Region Gavi
Soil Dark red clay marl with stone
Orientation South-East
Grapes Picked 11 Sep 2022
Pressing Method A Portion Of The Grapes Undergoes Cold Pressing, Followed By Soft Pressing
Closure Cork
Production Details Rovereto is a 5 ha Guyot-trained vineyard at 400–500 m above sea level with approximately 4,500 vines/ha. The producer calls the yield very low and says summer crop thinning leaves an average of 6–7 bunches per vine. Harvest is manual. Fermentation takes place at 16–18 °C. The wine ages for at least 5 months with its yeast in steel tanks before bottle refinement. Recommended serving temperature is 10–11 °C.
Tasting Notes Straw yellow with green hues; white flowers, golden apple, chive and minerals; structured, fragrant, long, round and savory
Food Pairing Spaghetti with seafood; swordfish carpaccio; veal tartare
2021 Technical Specifications
Grape Varieties Cortese
Classification Gavi DOCG del Comune di Gavi
Region Gavi
Soil Dark red clay marl with stone
Orientation South-East
Pressing Method A Portion Of The Grapes Undergoes Cold Pressing, Followed By Soft Pressing
Closure Cork
Production Details The sheet records a 5 ha Rovereto vineyard planted in 2003, Guyot trained at 400–500 m above sea level with approximately 4,500 vines/ha. It describes very low yield and summer crop thinning to an average of 6–7 bunches per vine, followed by manual harvest. Fermentation takes place at 16–18 °C. The wine ages for at least 5 months with its yeast in steel tanks before bottle refinement. Recommended serving temperature is 10–11 °C. The broader vintage note says Cortese in the Gavi area was harvested September 18–26; it does not state that this range applies only to Rovereto.
Tasting Notes Straw yellow with green hues; white flowers, golden apple, chive and minerals; structured, fragrant, long, round and savory
Food Pairing Spaghetti with seafood; swordfish carpaccio; veal tartare
2019 Technical Specifications
Grape Varieties Cortese
Classification Gavi DOCG del Comune di Gavi
Region Gavi
Soil Dark red clay marl with stone
Orientation South-East
Harvest Dates 21 Sep 2019 to 28 Sep 2019
Pressing Method A Portion Of The Grapes Undergoes Cold Pressing, Followed By Soft Pressing
Closure Cork
Production Details The sheet records a 5 ha Rovereto vineyard planted in 2003, Guyot trained at 400–500 m above sea level with approximately 4,500 vines/ha. It describes very low yield and summer crop thinning to an average of 6–7 bunches per vine, followed by manual harvest. Fermentation takes place at 16–18 °C. The wine ages for at least 5 months with its yeast in steel tanks before bottle refinement. Recommended serving temperature is 10–11 °C.
Tasting Notes Straw yellow with green hues; white flowers, golden apple, chive and minerals; structured, fragrant, long, round and savory
Food Pairing Spaghetti with seafood; swordfish carpaccio; veal tartare
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1202304 | — | — | wine-searcher.com ↗ |