Winery Magda PedriniGavi di Gavi ad Lunam
White wine
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.
The Gavi di Gavi ad Lunam of the Winery Magda Pedrini is in the top 70 of wines of Gavi.
Taste structure of the Gavi di Gavi ad Lunam from the Winery Magda Pedrini
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gavi di Gavi ad Lunam of Winery Magda Pedrini in the region of Piedmont is a with a nice freshness.
Food and wine pairings with Gavi di Gavi ad Lunam
Pairings that work perfectly with Gavi di Gavi ad Lunam
Original food and wine pairings with Gavi di Gavi ad Lunam
The Gavi di Gavi ad Lunam of Winery Magda Pedrini matches generally quite well with dishes of pasta, shellfish or appetizers and snacks such as recipes of pasta with tuna and tomato sauce, chicken and shrimp jambalaya or macaroons foie gras / figs.
Discover the grape variety: Cortese
Lively, structured whites with firm acidity and a slender mouth, featuring aromas of citrus (lemon, grapefruit), green apple, white flowers, fresh almond and chalky mineral notes. Typically saline finish. The absolute star of Gavi DOCG (Cortese di Gavi), one of Italy's great whites, also made as sparkling wines and aged cuvées. Present in Colli Tortonesi DOC and Lombardy. Native Piedmontese grape from the southeast, with a long tradition of noble whites.
Last vintages of this wine
The best vintages of Gavi di Gavi ad Lunam from Winery Magda Pedrini are 2019, 2018, 0
Informations about the Winery Magda Pedrini
The Winery Magda Pedrini is one of of the world's greatest estates. It offers 18 wines for sale in the of Gavi to come and discover on site or to buy online.
The wine region of Gavi
Piedmontese DOCG in the southeast, kingdom of native Cortese as sole varietal (100%). Lively, precise whites with signature citrus (lemon, grapefruit), green apple, white flowers, fresh almond and a saline mineral touch, taut and thirst-quenching palate — signature elegance. Gourmand still version, perlant frizzante and effervescent spumante with surprising potential. Marl-limestone soils across 11 villages (~984 ha).
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
