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Coppo La Rocca Gavi
Gavi DOCG, Piemonte
Tasting Notes
- COLOR: pale straw colored yellow
- NOSE: fresh and fruity with evident mineral notes
- TASTE: savory with the right trace of citrus
Food Pairings
As an aperitif, or with oysters and seafood, braised rabbit with black olives and pine nuts “Ligurian style”, bagna cauda (a traditional sauce from Piedmont, made with olive oil, anchovies and garlic, served with a variety of fresh vegetables).
Technical Info
- APPELLATION: Gavi DOCG
- GRAPE VARIETY: Cortese
- PRODUCTION AREA: Monterotondo di Gavi
- EXPOSURE: south - southeast
- SOIL COMPOSITION: calcareous marl
- VINEYARD ALTITUDE: 1050 ft a.s.l.
- TRAINING SYSTEM: Guyot
- VINEYARD DENSITY: 4,000 plants per hectare
- HARVESTING PERIOD: September 2017
- HARVEST: selection in vineyards of the healthiest, ripest grapes hand collected in 40 lb picking baskets
- VINIFICATION SYSTEM: soft pressing and fermentation in stainless steel tanks at controlled temperature
- MALOLACTIC: not carried out
- ALCOHOL: 13.09 % vol
- TOTAL ACIDITY: 5.80 g/l
- pH: 3.15
Tasting Notes
- NOSE: fresh and delicate on the nose with hints of citrus
- TASTE: crisp, light, and dry with balanced acidity and a delicate finish
Food Pairings
Perfect as an aperitif, oysters and seafood, braised rabbit with black olives and pine nuts “Ligurian style”, bagna cauda (a traditional sauce from Piedmont, made with olive oil, anchovies and garlic, served with a variety of fresh vegetables)
Technical Info
- APPELLATION: Gavi d.o.c.g
- GRAPE VARIETY: Cortese
- PRODUCTION AREA: Monterotondo di Gavi
- EXPOSURE: south - southeast
- SOIL COMPOSITION: calcareous marl
- VINEYARD ALTITUDE: 1050 ft a.s.l.
- TRAINING SYSTEM: Guyot
- VINEYARD DENSITY: 4,000 plants per hectare
- HARVESTING PERIOD: September 2016
- HARVEST: selection in vineyards of the healthiest, ripest grapes hand collected in 40 lb picking baskets
- VINIFICATION SYSTEM: soft pressing and fermentation in stainless steel tanks at controlled temperature
- MALOLACTIC: not carried out
- ALCOHOL: 12.30 % vol
- TOTAL ACIDITY: 5.53 g/l
- pH: 3.16
Tasting Notes
- NOSE: fresh and delicate on the nose with hints of citrus
- TASTE: crisp, light, and dry with balanced acidity and a delicate finish
Food Pairings
Antipasti, salads, grilled or fried calamari,oysters, vegetable soups, and roasted white meats.
Technical Info
- Grape variety: Cortese
- Production area: Monterotondo di Gavi
- Exposure: south – southeast
- Soil composition: calcareous marl
- Vineyard altitude: 1050 ft a.s.l.
- Training system: Guyot
- Vineyard density: 4,000 plants per hectare
- Harvest: selection in vineyards of the healthiest, ripest grapes hand collected in 40 lb picking baskets
- Vinification system: soft pressing and fermentation in stainless steel tanks at controlled temperature
- Alcohol: 13.20 % vol
- Total acidity: 5.31 g/l
- pH: 3.22
La Rocca is made from 100% Cortese, a local grape, and gently fermented in temperature controlled stainless steel tanks. Malolactic fermentation is not carried out in order to preserve Gavi’s textbook freshness and zesty fruitiness. The wine is refined in tanks for three months prior to bottling and it is released ready to be enjoyed.
Tasting Notes
- NOSE: fresh and delicate on the nose with hints of citrus
- TASTE: crisp, light, and dry with balanced acidity and a delicate finish
Food Pairings
Antipasti, salads, grilled or fried calamari, vegetable soups, and roasted white meats.
Technical Info
- GRAPE VARIETY: 100% Cortese
- PRODUCTION AREA: Monterotondo di Gavi
- HARVESTING PERIOD: September 2014
- HARVEST: hand selected in vineyards with the healthiest, ripest grapes and placed in 20 KG crates
- AGING: stainless steel tanks
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