left
right

Michele Chiarlo Gavi 2010

Bottle Size: 750ml Item #: 1664074
This item is not currently available for purchase.

Michele Chiarlo Gavi 2010 750ml

Michele Chiarlo Gavi

This classic expression of the Cortese grape is delicate and refined, with lean, subtle pear and white fruit flavors and a fragrance of acacia blossoms offset by notes of almonds.

Because the Cortese grape is so extremely fragile, Michele Chiarlo is particularly watchful to acquire fruit of the most perfect soundness possible, and of optimum maturity, from the most exceptional vineyard areas of Gavi. The grapes are pressed without crushing within ten minutes of their arrival at the winery, and the must is immediately refrigerated to 40 F to 45 F and allowed to settle for 12 to 15 hours. It is then racked into stainless steel tanks in which a low-temperature fermentation, at 60 F to 65 F, lasts from twenty to twenty-five days. The wine is left on its lees until ready to be bottled. The alcoholic fermentation is initiated only with natural yeasts, and no malolactic is carried out.

Availability

This product is not currently available for purchase.
Michele Chiarlo Michele Chiarlo Gavi 2010
BOTTLE SIZE: 750ml
 

Notes on the Michele Chiarlo Gavi 750ML 2010

Tasting Notes This classic expression of the Cortese grape is delicate and refined, with lean, subtle pear and white fruit flavors and a fragrance of acacia blossoms offset by notes of almonds.

Wine Maker Notes Because the Cortese grape is so extremely fragile, Michele Chiarlo is particularly watchful to acquire fruit of the most perfect soundness possible, and of optimum maturity, from the most exceptional vineyard areas of Gavi. The grapes are pressed without crushing within ten minutes of their arrival at the winery, and the must is immediately refrigerated to 40 F to 45 F and allowed to settle for 12 to 15 hours. It is then racked into stainless steel tanks in which a low-temperature fermentation, at 60 F to 65 F, lasts from twenty to twenty-five days. The wine is left on its lees until ready to be bottled. The alcoholic fermentation is initiated only with natural yeasts, and no malolactic is carried out.