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2009 GAVI DOCG DI TASSAROLO FORNACI
RELEASE DATE March 2010
VINEYARD Hillside vineyards in the Tassarolo region
HARVEST INFORMATION Septtember 10 – September 22 - 2.5kg per plant and therefor 95 quintals per hectare
TECHNICAL DATA Alcohol content. 13% by vol - Total acidity 5,2 g/l
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THE VINTAGE 2009
Grape quality in the vineyards always requires willing partner in the weather conditions. For the 2009 growing season, winter and summer were the heavyweights, without any “seasons in between,” as one hears now so often around here. Winter will be remembered for its heavy snowfalls, with people marveling at up to two metres’ worth, and summer brought back the memories of that 2003 that was so torrid. We had a lot of running to do from vineyard to vineyard, since first the snow and then the rain and mud slowed down and even stopped the vineyard work. In the spring, the shoots almost exploding into life, quite healthy and on time, but it needed enormous hand-work to give them the painstaking attention they needed. As harvest approached, we noticed the lower than usual number of clusters per vine, and we started fruit sampling on August 27, about the same period as in past years. What that immediately showed was the predominant characteristic for this year: powerful alcohol. We began picking on September 10, 14 days earlier than 2008 but on the same day as in 2007, and we found the grapes healthy and with good levels of sugar.
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05 Feb 2012
Castellari Bergaglio
P.iva 02214840064
All rights reserved
Created by BLULAB.NET
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| Gavi
docg di Tassarolo 2009 "Fornaci" |
ABOUT THE VINEYARD
A stylish, graceful wine, far from commonplace. Floral nuance of hawthorn and lily complement fruiter notes of banana, followed by subtly pungent citrus, hay, and mint. Beautifully balanced on the palate, it concludes with a tasty, fruit-edged finish enlivened by a refreshing crispness. The ideal wine to enjoy every day, or as often as you wish. Serve in tulip-shaped glass at 10° C. Vineyards, with any of our property are located in the municipality of Tassarolo; their name derives from the brick furnace that once stood there. This also explains the highly clayey nature of the soil.
WINEMAKING
The grapes are transferred to the cellar immediately and undergo soft pressing to extract the very best from the fruit. Fermentation takes place slowly at a controlled temperature (18-20°C, to maintain the typically rich aromas of the Cortese di Gavi varietal) and lasts for up to 20 days. The wine is bottled in february or March to allow a minimal ageing, period in bottles before the wine is sold, and to make sure it reaches a certain level of maturity and balance.
TASTING NOTES
The wine is very pleasant the spring after the harvest but is at its most enjoyable after a few months in the bottles. It can be kept in bottles for several years without suffering in quality.
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