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2007 GAVI DOCG PILIN"
RELEASE DATE March 2011
VINEYARD Oldest hillside vineyards
HARVEST INFORMATION Septtember 10 – September 18 2 kg per plant and therefor 66 quintals per hectare
TECHNICAL DATA Alcohol content. 13,1 % by vol
Total acidity 5,4 g/l
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THE VINTAGE 2007
In 2007 winter and spring were practically absent, with warm weather, little rain and above average temperatures. July was the real summer month, and led us to expect an early harvest in late August, although the cool, cloudy and rainy weather in August itself subsequently caused us to reappraise this view. After the bad weather in late August, September began very well with clear, mild days and cold morning temperatures (6-7°C), and the sunshine helped complete the ripening process. The harvest began on 10th September and we were able to pick the grapes in the best possible weather conditions: no rain, breezy days and a good long day/night temperature variation. The harvest actually took place 8 days earlier than in 2006. The grapes showed the excellent concentration of sugars and very good acidity ratio that are typical of Gavi. The quantity of grapes picked was up to the level of previous years. Understandably this vintage year looks very good and interesting indeed and the wines produced could continue to give us a lot of gratification in the next few years.
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05 Feb 2012
Castellari Bergaglio
P.iva 02214840064
All rights reserved
Created by BLULAB.NET
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| "Pilin"
2006 white table wine |
ABOUT THE VINEYARD
We called this wine “Pilin” in honour of my grandfather, as this was his nickname in Gavi. He handed down to my father and myself the desire to work towards making the best of our land through wine production. This is why we were proud to name our most challenging wine after him. The grapes for “Pilin” are selected from all the winery’s vineyards. With obsessive care and attention we select the best, healthiest and ripest bunches and place them in wooden trays where they partially dry for 30-40 days. This makes the wine suitable for vinification and ageing in barriques. Since we began making this wine in 1984, the quality has spoken for itself.
WINEMAKING
After partial drying for 30-40 days in trays the grapes undergo light pressing to extract the best from the fruit and this is followed by separation of the first sediment, and fermentation. The fermenting must is transferred to barriques where it will complete its alcoholic and malolactic fermentation, and remains in barriques until the following September without further racking. Racking takes place after this process is complete, and light clarification also precedes cold-stabilizing and bottling. It will be placed on the market only two years later, when the wine has reached the proper level of maturity and balance.
TASTING NOTES
The wine reaches its peak of quality three years after the harvest, and will last for many years. Cortese di Gavi is a very versatile varietal which can create both instantly drinkable wines, and more complex wines which become more pleasant over time. As applies to any wine, it all depends on the vineyards, the clones and the work done.
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