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The Coppo wine family has managed the Tenuta La Rocca winery in Monterotondo in the town of Gavi since the mid-1980s. Gavi La Rocca comes from marly-calcareous soils that lend it an unexpected mineral complexity. Gavi is a DOCG i.e. from the highest quality level under Italian wine-making regulations. The DOCG area is quite a small area of land around the town of Gavi with limestone dominant soils, the grapes are manually selected and the wine spends more time on its yeast; this means that the wine is more structured, has more body and displays more minerality than other wines made form the Cortese grape.
This is a lovely, classy Gavi. On the nose ripe, juicy apple and pear with floral notes and hints of almond, greengage and lime plus "stoniness" from the minerality for which the DOCG Gavi is known. The white and lime fruit and mineral character is carried through on the palate leading to a long, dry finish of lime and minerality. This is light to medium-bodied and refreshingly crisp. The indigenous Cortese grape from which Gavi is made is fairly high in acidity but the steely structure of this wine balances the crisp acidity. Lovely!
Recommended for eating with fish and seafood generally, chicken, salads, antipasti, lighter risottos, creamy sauces, pesto... This is a very versatile wine and will stand up to a wide range of foods. The producer suggests "as an aperitif or with oysters and seafood, braised rabbit with black olives and pine nuts, traditional piedmontese bagna cauda."
This is a really lovely example of a Gavi, elegant in structure, and very versatile in terms of foods with which to serve it. La Rocca refers to the chalky soils which give the wine a lovely mineral complexity