Masseria Dei Carmelitani Gavi di Gavi DOCG - Vite Colte

Masseria Dei Carmelitani Gavi di Gavi DOCG - Vite ColteThe Gavi di Gavi Masseria Dei Carmelitani from the wine-growing region of Piedmont presents itself in the glass in a brilliantly shimmering platinum yellow. This Vite Colte white wine reveals all kinds of apples, pears, nashi pears and quinces on the nose. As if that wasn't impressive enough, the stainless steel ageing process adds cinnamon, garrigue and oriental spices to the mix. This Italian wine impresses with its elegantly dry taste. It was bottled with just 4 grams of residual sugar. This is a genuine quality wine that clearly stands out from simpler qualities and so, despite its dryness, this Italian naturally delights with the finest balance. Excellent taste does not necessarily require a lot of sugar. This crisp white wine is light-footed and multi-layered on the palate. Thanks to the balanced fruit acidity, the Gavi di Gavi Masseria Dei Carmelitani flatters the palate with a soft sensation without lacking in juicy liveliness. The finish of this mature white wine from the Piedmont wine-growing region, more precisely from Gavi DOCG, is convincing with a good aftertaste. The finish is also accompanied by mineral notes from the limestone-dominated soils. Vinification of the Gavi di Gavi Masseria Dei Carmelitani from Vite Colte The basis for the elegant Gavi di Gavi Masseria Dei Carmelitani from Piedmont is grapes from the Cortese grape variety. In Piedmont, the vines that produce the grapes for this wine grow on limestone soils. After harvesting, the grapes are immediately taken to the winery. Here they are selected and carefully broken up. This is followed by fermentation in stainless steel tanks at controlled temperatures. Once fermentation is complete, the Gavi di Gavi Masseria Dei Carmelitani can continue to harmonize on the fine lees for several months. Dining recommendation for the Gavi di Gavi Masseria Dei Carmelitani from Vite Colte This white wine from Italy is best enjoyed chilled at 8 - 10°C with a fruity endive salad, wok vegetables with fish or asparagus salad with quinoa. <p