Il Bosco Gavi Docg del Comune di Gavi
DENOMINATION: Gavi Docg del Comune di Gavi
ALCOHOL CONTENT: 13 %
BOTTLE CAPACITY: 75 cl
ANNUAL PRODUCTION: about 100.000 bottles
VINEYARDS LOCATION: Gavi
VINEYARDS HEIGHT: 230 mAMSL
SURFACE: 3 ha
VINEYARD AGE: 40-50 years old
VARIETY: Cortese (100%)
The harvest is usually done in late September. Bottling generally takes place around September of the following year. An 8/10% of the wine ferments and ages in barrique and about a year on the lees before being bottled.
COLOUR AND PERLAGE: intense straw yellow.
NOSE: the nose offers a clear and delicate bouquet, it is intense and has touches of orange blossom.
TASTE: in the mouth it is fresh, dry, with delicate hints of citrus and almond, in fact at the end it leaves a pleasant bitter and persistent taste.
IDEAL PAIRINGS: appetizers, fish starters, pasta with seafood and fish and white meat main courses.
SERVICE TEMPERATURE: serve at 10 °C in half full glass.
Food and wine pairings
Fra Rocchina’s Recipes
The Italian Ceviche
Difficulty: very easy
Prep time: 10 minutes + marinade
- Fresh fish
- Red Tropea onion
- Limes juice and oil
- Salt and pepper
– 400g very fresh fish (bluefin tuna, San Pietro fish, cod, squid, sea bass, perch, swordfish)
– 1 red Tropea onion, a few basil leaves, chives
– 2 limes juice and extra virgin olive oil
– 1 garlic clove
– salt and pepper
Cut the fish into cubes and put in a glass container. Add filtered lime juice and let the fish marinate for 10-60 minutes (depending on the cooking time you prefer).
Remove the garlic germ and finely mince the garlic clove, add it to the fish and slice the red onion. Add all the ingredients to the fish and season with salt and pepper. After marinating, transfer the fish to a nice serving dish and decorate with basil leaves and green salad.
Risotto with Gavi wine
Prep time: 30 minutes
- Carnoli rise
- Onion e olive oil
- Gavi wine
- Parmesan cheese
- Meat broth
– 320 gr Carnoli rise
– Meat broth
– 1 small onion, finely chopped
– olive oil
– 2 cup Gavi wine
– Parmesan cheese dip
– 150 gr butter
In a dutch oven, saute onion in oi. Add rice and cook for a few minutes. Reduce heat; stir in Gavi wine.
Then add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions; cook until rice is almost tender. Add the remaining ingredients (parmesan cheese and butter) and beat just until risotto is creamy. Let it rest for 3 minutes and serve immediately.