Winery CossettiGavi di Gavi
White wine
This wine is composed of 100% of the grape variety Cortese.
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Gavi di Gavi from the Winery Cossetti
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gavi di Gavi of Winery Cossetti in the region of Piémont is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Gavi di Gavi of Winery Cossetti in the region of Piémont often reveals types of flavors of citrus, apples or green apple and sometimes also flavors of minerality, lemon or pear.
Food and wine pairings with Gavi di Gavi
Pairings that work perfectly with Gavi di Gavi
Original food and wine pairings with Gavi di Gavi
The Gavi di Gavi of Winery Cossetti matches generally quite well with dishes of pasta, shellfish or appetizers and snacks such as recipes of italian pasta salad, soupions à la provençale or hummus (chickpea puree).
Discover the grape variety: Cortese
A very old variety, cultivated for a very long time in Piedmont in northwestern Italy, it can also be found in other Italian wine regions. It is known in Germany, Switzerland, Argentina, Mexico, Brazil, the United States, etc. It is virtually unknown in France.
Last vintages of this wine
The best vintages of Gavi di Gavi from Winery Cossetti are 2017, 2014, 2018, 2013 and 2012.
Informations about the Winery Cossetti
The Winery Cossetti is one of of the world's greatest estates. It offers 54 wines for sale in the of Gavi to come and discover on site or to buy online.
The wine region of Gavi
The wine region of Gavi is located in the region of Piémont of Italy. Wineries and vineyards like the Domaine La Scolca or the Domaine La Scolca produce mainly wines white, sparkling and red. The most planted grape varieties in the region of Gavi are Cortese, Ribolla gialla and Gaglioppo, they are then used in wines in blends or as a single variety. On the nose of Gavi often reveals types of flavors of grapefruit, leather or meyer lemon and sometimes also flavors of slate, black fruit or orange zest.
The wine region of Piémont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
News related to this wine
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Nicolas Ferrari, from Domaine Ferrari, explains how the Irancy Village appellation has been created over the years. He also reveal the ageing capacity of the appellation and invites us to be patient “ Our patience is always rewarded with an Irancy”. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vin ...
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At the heart of the terroirs of Mâcon-Prissé
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Prissé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWine ...
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
