The Fontanafredda estate was bought in 1858 by Vittorio Emanuele II as a gift to his mistress Rosa Vercellana, also known as "La bela Rosin". Later, it was handed down to their children, Maria Vittoria and Emanuele Alberto, Count of Mirafiori and Fontanafredda. After several changes of ownership Fontanafredda is once again in the hands of Piedmont natives. In 2017 Fontanafredda was named “European Winery of the Year” by the prestigious American magazine Wine Enthusiast.
Relying on the most advanced models for sustainable agriculture (organic, integrated and biodynamic), they have adopted the agricultural disciplinary guidelines of Vino Libero which defines the vineyard-cultivation techniques they use whilst striving to both reduce the environmental impact and safeguard human health.
To see an excellent information sheet and tasting note for this wine from the winemakers at Fontanafredda, please click the blue link below.
This wine has a delicate pale straw colour with highlights of green. The fragrant fresh nose displays notes of a floral, green fruit character with a minerally undertone. The palate mirrors the nose with its fresh and delicate approach, dry and balanced this wine has a good length.
The grapes for this wine were harvested between the 10th and 20th September and fermented for 6 days at 16° in stainless steel. Ageing comprises of 4 months in steel and at least 2 months in bottle before release. There is no oak contact for this wine.
Pale straw in colour with a fresh bouquet offering fruity, slightly spicy notes. Delicate and dry, with great freshness and remarkable balance and finesse.
The Morgassi Superiore winery was created by Marino Piacitelli in 1993 and is today regarded as one of the top producers of the increasingly fashionable wine, Gavi. A small estate of 50 hectares, the winery is now managed by sisters Marina and Cecilia Piacitelli. Following in their father’s footsteps, they have risen to the challenge of improving the winery using a combination of time-honoured tradition and innovative technology. All the grapes here are grown on calcareous clays and shale which contribute to the wine’s amazing minerality and freshness. Unusually for the region, Morgassi only releases its whites after a year’s bottle ageing, meaning its wines are richer and more elegant than many of its rivals.
Morgassi Superiore is a small estate of 50 hectares with a production of 150.000 bottles on 19 hectares of vineyards. Placed on steep hills all the vineyards are south/south west exposed, planted on an argillous calcareous land. The compact estate centres around a modern winery equipped with the most advanced technologies and specialised equippment: cooling storage rooms, pneumatic presses, insulated stainless steel tanks, bottling lines, storage and refining rooms. And to guarantee achievement of the best final quality, all wine-making and ageing processes are supervised in an advanced testing laboratory. Morgassi Superiore's mission is to obtain top quality wines under the supervision of a professional team of agronomist, oenologist and wine-maker using the most advanced agricultural techniques and precise manual intervention as necessary.
To see a tasting note / information sheet for this wine, produced by the team at Morgassi Superiore, please click on the blue link below.
The 2016 vintage was Awarded 91 points by Decanter (www.decanter.com) in their February 2018 Italy supplement article on Gavi (see blue link below).
Pale gold in colour with flashes of diamond brilliance, it has a light, fresh, mineral and citrus bouquet. The palate is crisp and dry, with a hint of ripe pears and a complex array of red and green apples, the finish is mouthwateringly refreshing and lengthy.
Organics are meaningless as far as the Bergaglios are concerned; what matters to them is the numbers of swallows which return each year to enjoy the insects which thrive in their vineyards on the old and healthy Cortese plants. Consequently, what can be achieved through hard work is important, and getting hold of the family can be difficult as it is possible they will be out on the estate even in December perhaps cutting down chestnut trees which they then use to replace stakes in their vineyard.
This is a single vineyard Gavi from Bergaglio.
The grapes have been harvested surmatured. After a light pressing and fermentation in stainless steel vat, the must is transferred into barriques (new oak) where it completed its alcoholic and malolactic fermentation. The wine then remained in barriques for up to the end of May of the year after it was racked. It is lightly clarified (not filtered) and then bottled.
This wine is a powerful, but dry and elegant wine with a complex and pleasant taste. A wonderful dry white wine that goes remarkably well with delicately steamed seabass or other such fish or even with a selection of freshly caught seafood.