Vineyard and terroir

The Cortese comes from vineyards in the municipality of Gavi, at the heart of the appellation. South- and southwest-facing vines are 10–25 years old and grow in clay-loam soil, with a yield of 9,500 kg/ha. The vineyards are managed according to sustainable viticulture practices and trained to Guyot. The marked difference between daytime and nighttime temperatures contributes to the wine’s floral character.

Grapes

100% Cortese. Paolo Giacosa is the winemaker.

Vinification

The grapes are harvested entirely by hand; the technical sheet specifies collection in crates. Bunches are hand-sorted on a vibrating table, then chilled with carbonic snow to protect them from oxidation and substantially reduce the use of sulphur. They are gently pressed without screw conveyors. Juice is obtained by soft pressing whole clusters in an inert nitrogen atmosphere. The must is chilled before temperature-controlled fermentation in stainless-steel vats.

Ageing

There is no wood ageing. The wine is refined exclusively in bottle for approximately three months before release.

Technical data

Vintage 2025 contains 12.5% alcohol by volume. The wine is stylistically youthful, dry and medium-bodied, with stainless steel rather than oak defining its élevage.

Tasting profile

Straw yellow with characteristic greenish highlights. The broad nose combines wildflowers and almonds with apple, pear, white plum and gooseberry. The palate is fresh, dry, intense and harmonious, with smooth texture, good body, balanced acidity and an enduring, pleasantly fruity finish. Aromas and flavours remain closely aligned.

Serving and pairing

Serve at 8–10 °C. Pair with cold starters, crustaceans and other seafood, or serve as an aperitif and alongside sushi or sashimi. Cellaring potential is 3–4 years.

Vintage notes

The 2025 growing season was balanced. A rainy spring established good water reserves, while a warm, well-ventilated summer encouraged steady, even ripening. Harvest conditions were favourable and picking was slightly earlier than average. Across the estate, harvest began on 18 August with Alta Langa and ended on 2 October with Nebbiolo for Barolo.