Pio Cesare, Gavi, 75cl
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EC1A, EC1M, EC1N, EC1P, EC1R, EC1V, EC1Y, EC2A, EC2M, EC2N, EC2P, EC2R, EC2V, EC2Y, EC3A, EC3M, EC3N, EC3P, EC3R, EC3V, EC4A, EC4M, EC4N, EC4R, EC4V, EC4Y, WC1A, WC1B, WC1E, WC1H, WC1N, WC1R, WC1V, WC1X, WC2A, WC2B, WC2E, WC2H, WC2N, WC2R, E1, E2, E3, E8, E9, E14, N1, N4, N5, N7, N16, N19, NW1, NW3, NW5, NW6, NW8, SE1, SE4, SE5, SE8, SE10, SE11, SE13, SE14, SE15, SE16, SE17, SE19, SE21, SE22, SE23, SE24, SE26, SE27, SW1, SW2, SW3, SW4, SW5, SW6, SW7, SW8, SW9, SW10, SW11, SW12, SW13, SW15, SW16, SW17, SW18, W1, W2, W8, W9, W10, W11, W12, W14
Pio Cesare’s Gavi has a lovely freshness, with aromas of citrus zest and apple, ripe fruit and mouthwatering zestiness on the palate. A hint of spice makes this Gavi very food-friendly and appetizing. It is greatly balanced and elegant with a long, expressive finish.
Established in 1881, Pio Cesare, now run by fifth generation Pio Boffa, was one of the very first producers to believe in the potential and quality of the great wines of Piemonte and to export to the UK. A ceaseless devotion to the individuality of each of the region’s wines informs Pio’s choices in the vineyards and cellar. He applies a ‘minimal intervention’ philosophy to wine making, creating wines that year after year, are ranked among the world’s best wines.
The grapes for this wine come from hillside vineyards belonging to established growers who have been working with Pio Cesare for generations and work according to their direction and with strict quality controls. Leading Bordeaux consultant, Denis Dubourdieu had been working with Pio Cesare since the 2012 vintage to better the quality of their white wines.
The grapes are picked by hand and then gently pressed. The grapes are fermented in stainless steel tanks at low temperatures to preserve the aromatic compounds. The wine remains on its lees for four months before bottling the March following harvest.
A very well balanced vintage with long sun-hours and the desired amount of rainfall especially after two years of water shortage that put the vines under considerable stress. A few days of higher than usual temperature.
Great with salad, antipasti, creamy pasta sauces, risotto, any grilled fish, or just on its own.