ALCOHOL CONTENT: 5,5 %
BOTTLE CAPACITY: 75 cl
ANNUAL PRODUCTION: about 2.000 bottles
The harvest takes place by hand during the first half of September, when the juicy and ripe berries take on a beautiful yellow – old gold color.
In the dialect Gaviese, Ameè means “honey”.
COLOUR AND PERLAGE: bright straw yellow with delicate green reflections. A delicate white foam results in a very fine and very persistent perlage.
NOSE: aromatic, floral and fruity bouquet.
TASTE: pleasantly sweet and fresh taste with the right acidity. Soft and rich in musky sensations typical of Muscat grapes. The aromatic persistence is very long and intense.
IDEAL PAIRINGS: SERVICE TEMPERATURE: serve at 10 °C in half full glass.
AGING: sweet wine with strong aromatic sensations which does not require aging. It should be drunk young, after some time the fresh and floral touches decrease.
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.