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La Scolca Gavi dei Gavi Black Label 2016
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IT'S ALL IN THE DETAILS
First released in 1966, this is the original or benchmark Gavi, which brought fame to the then small wine producing region and showed the world the potential in quality of white wines from Italy. Sourced from the estate’s oldest Cortese vines, averaging over 60 years of age, these are also among the oldest in the appellation.
Terroir: The La Scolca Black Label is sourced from the estate’s 60 year-old vines (average) with yields ranging from 70 quintals per hectare to 50 quintals per hectare for the oldest vines. Some vines, yield only 3-4 clusters per vine, encouraging concentration, depth and complexity. Vines are located on the hills surrounding the Villa La Scolca. Soils are of volcanic origin, composed of calcareous-clay with veins of chalky limestone similar to that found in Champagne and Chablis, giving a characteristic flinty character.
Vinification: Hand-harvested fruit is brought to the winery after 5-10 minutes, where it is sprayed with dry-ice. Cryo-maceration, cold fermentation (13-14⁰C) in stainless steel tanks and the use of natural yeasts preserves the Cortese’s subtle fruit, flinty acidity and structure. The young wine remains in tank on its lees for nine months before natural decanting and bottling. This wine will only improve with bottle age, evolving beautifully for 10 years and more.
Terroir: The La Scolca Black Label is sourced from the estate’s 60 year-old vines (average) with yields ranging from 70 quintals per hectare to 50 quintals per hectare for the oldest vines. Some vines, yield only 3-4 clusters per vine, encouraging concentration, depth and complexity. Vines are located on the hills surrounding the Villa La Scolca. Soils are of volcanic origin, composed of calcareous-clay with veins of chalky limestone similar to that found in Champagne and Chablis, giving a characteristic flinty character.
Vinification: Hand-harvested fruit is brought to the winery after 5-10 minutes, where it is sprayed with dry-ice. Cryo-maceration, cold fermentation (13-14⁰C) in stainless steel tanks and the use of natural yeasts preserves the Cortese’s subtle fruit, flinty acidity and structure. The young wine remains in tank on its lees for nine months before natural decanting and bottling. This wine will only improve with bottle age, evolving beautifully for 10 years and more.
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