GRAPES:
Barbera in prevalence and Pinot Noir grapes. YIELD: 55 quintals/hectare.
IN THE VINEYARD:
Barbera and Pinot Noir grapes coming from south-east exposed vineyards with a very well drained soils and rich in minerals. Low yield pruning techniques are applied aiming to achieve the maximum concentration and quality.
WINE MAKING AND AGING PROCESS:
The fermentation in wood casks is done with control of the temperature and the skin contact is carried on for an average time.
Fining is accomplished partly in French Allier barriques and partly in big wood barrels, the percentage changes depending by the harvest conditions of the year. Further aging in bottles for some other months.
Colorruby red colour, with light violet shades. |
AromaComplex with primary notes of black fruit and secondary of spices and leather. |
Taste profileConcentrated, warm and balanced, with pretty soft tannins and medium finish. |
The Gavius wine is obtained by a thorough selection of Barbera and Pinot Noir grapes, vinified in small wooden barrels and aged in the ancient cellars under the Castle of Gabiano, aiming to achieve a great balance given by the freshness of the Barbera and the fruitiness of the Pinot Noir.
To be served at 20 – 22°C.
It can be a lovely match with dishes of red meats, mushrooms, truffles and medium aged cheese.
