- Tasting Notes & Technical Details
This estate covers 110 hectares in the heart of the commune of Rovereto in Gavi. Originally, this land was part of a Benedictine convent which was bought by the Giustiniani, a military family from the Republic of Genoa, in 1625. Wine was already produced from the then 40 hectares of vineyards, since the Benedictine monks cultivated the first vines planted here. Today, the winery is managed by Magda Pedrini and the production is focussed on showing the potential of Gavi di Gavi from the two single vineyards of the estate: Lugarara and Montessora. The two vineyards sit side by side at 300 metres above sea level, but they have very different soils and showcase two very different expressions of the Cortese grape.
The ‘Lugarara’ has marl soils with sandy layers and is always the more open and forward of the two wines. The wine’s aromas of stone fruit and lime peel are immediately beguiling, making this one of our most popular wines. The ‘Montessora’, with its alluvial and clay soils, is more mineral, has greater intensity and needs longer to show off its best. It will age easily for up to a decade or more.
Lugarara is a vineyard located in Rovereto di Gavi at around 300 metres above sea level. Soils are grey marl with loose, sandy topsoil. The vines face south/southeast, are Guyot trained and planted at a density of 4,000 vines per hectare.
Vintage 2021 began with a cold and snowy winter. In February, above-average temperatures promoted an early budding in a number of the best-exposed vineyards. A significant drop in temperatures at the beginning of April and a wet May slowed vegetative growth, however from June onwards, it was dry and warm, so flowering and fruit-set occurred without problem. The vines remained in excellent health with low disease pressure. Maturation took place perfectly in line with previous vintages, and the harvest commenced on 12th September. Yields were slightly smaller than previous years, however the quality of the fruit was excellent.
The grapes were hand picked and gently pressed upon arrival at the winery. A cool fermentation took place in temperature-controlled, stainless-steel tanks at 16°C, which lasted two weeks. Unoaked, the wine was bottled in the spring following the harvest.
this wine delights with aromas of white fruit, stone fruit, lime zest and green apples. The palate is well-balanced with a fresh quality. Almond notes linger on the finish.