Fontanafredda
Gavi Comune di Gavi Cortem 2025
| Denomination | DOCG Gavi |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Cortese |
| Aging | Matured for 2–3 months in stainless steel (in contact with fine lees), with a portion (about 15%) in barrique; cold stabilisation before bottling. |
- Grape variety and style: 100% Cortese, still organic white wine, dry with a harmonious profile
- Aromatic profile: hints of lily of the valley, green apple, lemon, with light notes of vanilla and sage
- Taste: pronounced minerality, evident savouriness and lively acidity for an elegant finish
- Vinification: hand-picked, fermented at 18–20 °C in steel, 15% aged in barrique
- Pairings and serving: ideal as an aperitif, with fish and shellfish; serving temperature 10–12 °C
Description
What kind of wine is it
Gavi Comune di Gavi Cortem by Fontanafredda is an organic white wine with controlled and guaranteed designation of origin, produced in Piedmont from Cortese grapes. In the glass, it displays a bright straw yellow colour, enhanced by subtle greenish highlights. On the nose, it reveals clear notes of lily of the valley and green apple, accompanied by citrus hints and a delicate touch of vanilla. On the palate, it is dry and well-structured, characterised by a distinct mineral imprint and a pleasant savoury sensation, while the vibrant acidity balances the sip, offering harmonious persistence, the result of vinification in steel and partly in barrels.
Where does it come from
This Piedmontese white originates in the Gavi area, within the La Lomellina locality. The vineyards rest on hills situated between two hundred and three hundred metres above sea level, with optimal exposure to the south-east and south-west. The soil is notable for its abundance of sandy marl, a matrix that gives the grapes a distinct savouriness and great precision of flavour. The unique features of this terroir enhance the character of the Cortese grape, favouring an elegant aromatic profile deeply rooted in its place of origin.
How is it produced
The process begins in mid-September with a meticulous manual harvest to preserve the perfect integrity of the bunches. This is followed by gentle pressing with immediate separation of the must from the skins and static decantation. Fermentation takes place at a low temperature in steel, while a small portion ferments in barrels to enrich the complexity of the bouquet. The wine then rests in steel in contact with the fine lees, completing maturation with cold stabilisation to preserve its original freshness.
History and Curiosities
The name Fontanafredda Gavi Comune di Gavi Cortem 2025 is inspired by the Provençal word 'Cortes', a genuine tribute to the culture of courts, kindness, elegance, and authority. Both in its style and its grape, Cortese, this wine carries and celebrates the long historical tradition of this ancient native Piedmontese grape variety.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 1878
- Oenologist: Giorgio Lavagna
- Bottles produced: 7.000.000
- Hectares: 120
Like all beautiful things, Fontanafredda originates from a love story between the first King of Italy, Vittorio Emanuele II, and Rosa Vercellana.
Producers of Barolo and sumptuous wines of the Langhe, it was the scene of many firsts: they were the first Barolo to go overseas, the first to produce the first Classic Method in 1959, which was to be the forerunner of Alta Langa.
The founding principle of the winery is the concept of community.
Since 2018, Fontanafredda has been cultivating 120 organically certified hectares that are the setting for Italy's first Storytelling Village ('Villaggio Narrante'), which is still home to 12 families of workers who make the village an authentic village, alive and productive.
Fontanafredda is also hospitality, a meeting place where everyone is welcome thanks to its 4-star hospitality.
Today, the company preserves intact the testimonies of its noble past - the hunting lodge, the village, the extensive cellars, the vineyards - but continues to renew itself and experiment, perfecting what nature and history have handed down. For this reason, in the Langhe, where vines and wine bind generations to each other and shape the landscape, Fontanafredda is an essential reference point. The expression of a wine culture that comes from the earth, from the vineyard, and is refined through the work and creativity of people.
In 2021, the Alta Langa DOCG Contessa Rosa Rosé 2014 was named 'Best Sparkling Wine in the World' according to Tastingbook 2021.
In 2022 the BAROLO SERRALUNGA 2018 entered the TOP100 of WINE SPECTATOR in 78th place. Read more
| Name | Fontanafredda Gavi Comune di Gavi Cortem 2025 |
|---|---|
| Type | White organic still |
| Denomination | Gavi DOCG |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Cortese |
| Country | Italy |
| Region | Piedmont |
| Vendor | Fontanafredda |
| Story | History and Curiosities The name Fontanafredda Gavi Comune di Gavi Cortem 2025 is inspired by the Provençal word 'Cortes', a genuine tribute to the culture of courts, kindness, elegance, and authority. Both in its style and its grape, Cortese, this wine carries and celebrates the long historical tradition of this ancient native Piedmontese grape variety. |
| Origin | Località La Lomellina |
| Climate | Altitude: 200-300 m a.s.l. Exposure: South-East, South-West. |
| Soil composition | Sandy soil, rich in sandy marls. |
| Cultivation system | Guyot |
| Plants per hectare | 4,000–5,000 plants per hectare |
| Harvest | Mid-September |
| Fermentation temperature | 18–20 °C |
| Production technique | Manual harvest; soft pressing with immediate separation of the must; fermentation at low temperature (18–20 °C) in stainless steel tanks with a portion (about 15%) in barriques; brief refinement in steel and cold stabilisation prior to bottling. |
| Wine making | Grapes hand-picked and placed whole in small crates, loaded whole directly into the press; gentle pressing with immediate separation of the must from the skins. Fermentation at low temperature (18–20 °C) in stainless steel tanks after chilling and static decantation of the must; a portion (about 15%) ferments in barriques. Ageing for 2–3 months in steel, then cold stabilisation before bottling. |
| Aging | Matured for 2–3 months in stainless steel (in contact with fine lees), with a portion (about 15%) in barrique; cold stabilisation before bottling. |
| Allergens | Contains sulphites |