Wine Detail

Gavi Camporosso


Wine name:Gavi Camporosso

Appellation:GAVI DOCG

Zone:Francavilla Bisio (province of Alessandria)

Vineyard extension (hectares):15

Blend:100% Cortese

Vineyard age (year of planting):

Soil Type:part red clay and part limestone


Colour:light straw yellow

Nose:intene, elegant, fruity

Flavour:Dry, fresh, delicate

Serving temperature (°C):10-12

Match with:appetizers, fish dishes, shellfish, oysters

Average no. bottles/year:80,000

Vinification and ageing

White vinification in steel

Wine Producer


Address:Strada San Cristoforo, 35 15060 Capriata d'Orba AL

Owner:Stefano Massone

Year of establishment:1975

Total annual production:300000

Total vineyard extension (hectares):37

Planted varietals and extension (hectares):37ha Cortese

Vine training system:

Cultivation method in the vineyard:the aisles (between the rows of vines) are tilled

Type of viticulture:integrated/sustainable

Harvest period:15-25 September

Agronomist:Stefano Massone

Oenologist:Cristian Pomo


Produced on a very poor calcareous soil from the Cortese varietal, in a region otherwise almost exclusively devoted to red wine, Gavi is by definition the fine white wine of Piemonte.

Two wines are produced from the crus of Masera and San Cristoforo: the vineyards stand on a plateau at 250 meters above sea level and the soil is calcarous and poor, ideal for the Cortese varietal. These two wines are different due to the period of harvest (the grapes of San Cristoforo are picked later) and due to the vinification, which is shorter for the Masera after a cold maceration with the skins in order to preserve the aroma. The San Cristoforo rests for a longer time on the lees, it is therefore more structured and the aromatics develop slower. The work in the vineyard is extremely important for this type of wine, its vinification is simple. In fact viticulture here is meticulous and natural. There are no problems due to insects so that no insecticides are sprayed, grass is left on the aisles between the rows of vines. Where needed, lime is worked in the soil to make it less acid and to consequently lower the acidity in the grapes (the vines stop vegetating when the acidity of the soil is too high, when the acidity is lower they start vegetating again and the sugar/acidity balance in the berries is favoured).

A third Gavi, Camporosso, is made from vineyards standing in the zone of Francavilla Bisio at an altitude of 300-350 meters above sea level. The type of soil, part clay and part limestone, makes the production naturally low and enhances the bouquet in the wines.

Here we have a model estate that offers exceptionally fine Gavi, a crisp, lean and steely wine with piquantly high acidity and sharply engaging nose.      

Ideal as an aperitif, these Gavi are perfectly suited for fish, light soups and hors d’oeuvres.

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