DENOMINATION: Piemonte Cortese
ALCOHOL CONTENT: 12%
BOTTLE CAPACITY: 75 cl
ANNUAL PRODUCTION: 20.000 bottles
VINEYARDS LOCATION: Gavi
VINEYARDS HEIGHT: 210 mAMSL
SURFACE: 7 ha
VINEYARD AGE: 15-21 years old
VARIETY: Cortese (100%)
The harvest is usually performed at the end of September, the vinification is the classic white with soft pressing of the grapes and fermentation in steel tanks with the use of selected yeasts.
Bottling usually takes place at half of March.
COLOUR AND PERLAGE: intense straw yellow with greenish reflections.
NOSE: the nose offers a clear and delicate bouquet.
TASTE: in the mouth it is fresh, dry.
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.