2025 Technical Specifications
Grape Varieties Cortese
Classification Gavi DOCG
Region Gavi
Soil Clay marl
Harvest Dates September 15–19, 2025
Fermentation Vessels Stainless-steel tanks
Pressing Method Soft Pressing Following Partial Cold Maceration
Indigenous Yeast Yes
Closure Cork
Production Details Guyot-trained, high-hill vineyards influenced by the nearby Ligurian Sea and western Apennines. Grapes were harvested manually after summer bunch thinning. Fermentation lasted 12–15 days at 16–18°C; refinement averaged 3–4 months with the wine's yeast in steel tanks. Recommended serving temperature is 10–11°C; listed formats are 0.75 L and 1.5 L.
Tasting Notes Straw yellow with brilliant green hues; golden apple, acacia flower, citrus and bread crust; well-structured and fragrant, with a round, savoury finish. The vintage note additionally describes anticipated complexity, minerality and notable length.
Food Pairing Meat or fish carpaccio, sushi, spaghetti with clams, and grilled fish
Sources: www.michelechiarlo.it ↗ · Compare this vintage
2024 Technical Specifications
Alcohol 12.5%
Residual Sugar 1 g/L
Calories 108 kcal / glass
150ml glass108 kcal
750ml bottle540 kcal
Grape Varieties Cortese
Classification Gavi DOCG
Region Gavi
Soil Clay marl
Fermentation Vessels Stainless-steel tanks
Pressing Method Soft Pressing Following Partial Cold Maceration
Indigenous Yeast Yes
Contains Added Sulfites Yes
Closure Cork Or Screw Cap
Production Details Guyot-trained, high-hill vineyards influenced by the nearby Ligurian Sea and western Apennines. Grapes were harvested manually after summer bunch thinning. Fermentation lasted 12–15 days at 16–18°C; refinement averaged 3–4 months with the wine's yeast in steel tanks. Recommended serving temperature is 10–11°C; listed formats are 0.75 L and 1.5 L.
Certifications Equalitas Sustainable Wine
Tasting Notes Straw yellow with brilliant green hues; golden apple, acacia flower, citrus and bread crust; well-structured and fragrant, with a round, savoury finish.
Food Pairing Meat or fish carpaccio, sushi, spaghetti with clams, and grilled fish
2023 Technical Specifications
Grape Varieties Cortese
Classification Gavi DOCG
Region Gavi
Soil Clay marl
Harvest Dates September 18–24, 2023
Fermentation Vessels Stainless-steel tanks
Pressing Method Soft Pressing Following Partial Cold Maceration
Indigenous Yeast Yes
Closure Cork
Production Details Guyot-trained, high-hill vineyards influenced by the nearby Ligurian Sea and western Apennines. Grapes were harvested manually after summer bunch thinning. Fermentation lasted 12–15 days at 16–18°C; refinement averaged 3–4 months with the wine's yeast in steel tanks. Recommended serving temperature is 10–11°C; listed formats are 0.75 L and 1.5 L.
Tasting Notes Straw yellow with brilliant green hues; golden apple, acacia flower, citrus and bread crust; well-structured and fragrant, with a round, savoury finish.
Food Pairing Meat or fish carpaccio, sushi, spaghetti with clams, and grilled fish
Sources: www.michelechiarlo.it ↗ · Compare this vintage
2021 Technical Specifications
Grape Varieties Cortese
Classification Gavi DOCG
Region Gavi
Soil Clay marl
Harvest Dates September 18–26, 2021
Fermentation Vessels Stainless-steel tanks
Pressing Method Soft Pressing Following Partial Cold Maceration
Indigenous Yeast Yes
Closure Cork
Production Details Guyot-trained, high-hill vineyards influenced by the nearby Ligurian Sea and western Apennines. Grapes were harvested manually after summer bunch thinning. Fermentation lasted 12–15 days at 16–18°C; refinement averaged 3–4 months with the wine's yeast in steel tanks. Recommended serving temperature is 10–11°C; listed formats are 0.75 L and 1.5 L.
Tasting Notes Straw yellow with brilliant green hues; golden apple, acacia flower, citrus and bread crust; well-structured and fragrant, with a round, savoury finish. The vintage note describes an impressive bouquet, excellent structure, harmony, personality and prospective longevity.
Food Pairing Meat or fish carpaccio, sushi, spaghetti with clams, and grilled fish
Sources: www.michelechiarlo.it ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties Cortese
Classification Gavi DOCG
Region Gavi
Soil Clay marl
Harvest Dates September 6–22, 2020
Fermentation Vessels Stainless-steel tanks
Pressing Method Soft Pressing Following Partial Cold Maceration
Indigenous Yeast Yes
Closure Cork
Production Details Guyot-trained, high-hill vineyards influenced by the nearby Ligurian Sea and western Apennines. Grapes were harvested manually after summer bunch thinning. Fermentation lasted 12–15 days at 16–18°C; refinement averaged 3–4 months with the wine's yeast in steel tanks. Recommended serving temperature is 10–11°C; listed formats are 0.75 L and 1.5 L.
Tasting Notes Straw yellow with brilliant green hues; golden apple, acacia flower, citrus and bread crust; well-structured and fragrant, with a round, savoury finish. The vintage note additionally describes complex aromas and a harmonious, long palate.
Food Pairing Meat or fish carpaccio, sushi, spaghetti with clams, and grilled fish
Sources: www.michelechiarlo.it ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Cortese
Classification Gavi DOCG
Region Gavi
Soil Clay marl
Harvest Dates September 21–28, 2019
Fermentation Vessels Stainless-steel tanks
Pressing Method Soft Pressing Following Partial Cold Maceration
Indigenous Yeast Yes
Closure Cork
Production Details Guyot-trained, high-hill vineyards influenced by the nearby Ligurian Sea and western Apennines. Grapes were harvested manually after summer bunch thinning. Fermentation lasted 12–15 days at 16–18°C; refinement averaged 3–4 months with the wine's yeast in steel tanks. Recommended serving temperature is 10–11°C; listed formats are 0.75 L and 1.5 L.
Tasting Notes Straw yellow with brilliant green hues; floral, citrus, golden-apple, acacia-flower and bread-crust notes; good structure, freshness and harmony, with a round, savoury finish.
Food Pairing Meat or fish carpaccio, sushi, spaghetti with clams, and grilled fish
Sources: www.michelechiarlo.it ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 12.65%
pH 3.18
Grape Varieties Cortese
Classification Gavi DOCG
Region Gavi
Soil Clay marl
Harvest Dates September 20–26, 2018
Fermentation Vessels Stainless-steel tanks
Pressing Method Soft Pressing Following Partial Cold Maceration
Indigenous Yeast Yes
Closure Cork
Production Details Guyot-trained, high-hill vineyards influenced by the nearby Ligurian Sea and western Apennines. Grapes were harvested manually after summer bunch thinning. Fermentation lasted 12–15 days at 16–18°C; refinement averaged 3–4 months on its own yeasts in steel tanks. The sheet reports 'acidity: 5.90 g/L' but does not state the analytical basis, so this is not represented as unqualified total acidity. Recommended serving temperature is 10–11°C; listed formats are 0.375 L and 0.75 L.
Tasting Notes Straw yellow with brilliant green hues; golden apple, acacia flower, citrus and bread crust; intense and fragrant, broad and elegant, with excellent freshness, balance and a round, savoury finish.
Food Pairing Meat or fish carpaccio, sushi, spaghetti with clams, and grilled fish
Sources: www.michelechiarlo.it ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2305325 | — | — | wine-searcher.com ↗ |