Gavi o Cortese di Gavi Docg Produced in the types Tranquillo, Frizzante and Spumante, the Gavi DOCG or Cortese di Gavi originates exclusively from the Cortese grapes, locally known as “Courteis”. Although its origins are ancient, there aren’t many news on the vineyard. The first references are found in the ampelography of Count Nuvolone of 1789, but news regarding the quality of the wine produced in these vineyards fate back to the end of the 19th century. Consumption The Gavi DOCG in its three types, can be served with well structured preparations: cold hors d’oeuvres such as green peppers with anchovies, rabbit salads, cold-cuts. It also accompanies brilliantly fish based dishes served with mayonnaise, roast beef, pasta dishes and risottos with fish and crustaceans. In the area of production it is traditionally accompanied by the “tajarin al tartufo”, a kind of pasta served with truffle sauce, parmesan cheese and butter. The wine must be served at a temperature of 12-14°C in calices for white wines. The Spumante is served in glasses known as “Flute” and at a temperature of 8°C. Conservation The Gavi DOCG does not follow any rigid preservation rules: it is enough to keep the wine in the dark, at a constant temperature of 10 to 15°C. To avoid that the cork becomes too dry, the humidity must be around 70-75%. The bottles must be conserved horizontally on wooden shelves. Production To produce Gavi DOCG Tranquillo the grapes have to picked up when in a very healthy state and free from parasites which could compromise the quality of the wine, then they are successively pressed and sulphited. At the same time suspended particles are also eliminated. The fermentation of the must follows, which occurs at a low temperature, not higher than 20°C. The drawing of wine from the vat then takes place, during which lees from fermentation are eliminated. The product is kept a low temperature and undergoes other decanting, sulphating and filtrations. At this point the wine is ready to be bottled. The Frizzante type is obtained from re-fermentations of the wine in hermetically closed recipients. At the end of this process the wine is put in a refrigerator, filtered and bottled, which must take place in the presence of a pressure gas different from the carbon nitride contained in the wine. The Spumante type is obtained from the formation of froth which is more of less persistent in the end product.