Fly Fishing

 

Nothing much to do with wine, but Fly Fishing is a grapecircus passion. #justsaying

 

The Catch
The Flies
The Patience

Picollo Ernesto

Founded in 1945, this artisan Gavi estate is now in the hands of the third generation, Ernesto and Gian Lorenzo, who continue their father’s and grandfather’s attention to detail and care for the land.

gavi

Gavi

Lively aromas of citrus and apple with hints of white flower and a crisp texture.

quick facts

APPELLATION: Gavi DOCG
VINTAGE: 2017
STYLE: white
GRAPE: cortese
FARMING: no herbicides or pesticides
FERMENTATION: stainless steel
MATURATION: stainless steel
FILTRATION: filtered
ALCOHOL: 12.5%
CASE SIZE: 12

gavi di gavi

Gavi di Gavi 'Rovereto'

Aromatic nose of peach, lemon and white flowers. Intensely mineral on the palate with concentrated citrus and almond flavours and a long, dry finish.

Sourced from vineyards in the village of Rovereto, within the Gavi commune – the historic centre of cortese cultivation.

quick facts

APPELLATION: Gavi DOCG
VINTAGE: 2017
STYLE: white
GRAPE: cortese
FARMING: no herbicides or pesticides
FERMENTATION: stainless steel
MATURATION: stainless steel
FILTRATION: filtered
ALCOHOL: 13%
CASE SIZE: 12

Picollo Ernesto

Founded in 1945, the Picollo Ernesto estate is now in the hands of the third generation, Ernesto and Gian Lorenzo, who continue their father’s and grandfather’s attention to detail and care for the land.

The vineyards cover 7 hectares of south to south-west-facing slopes based primarily in Rovereto, a small village in the commune of Gavi at the heart of quality cortese production. Here the soils are ideal for the cultivation of the cortese grape, with their mixture of calcareous clay and iron-rich limestone leading to profound mineral expression in the wines. Picollo Ernesto work in the traditional way, that is, without herbicides or pesticides. With an average vine age of 30 years and consistently low yields, the grapes achieve ripeness and an aromatic complexity that can be missing from more commercial gavi. Harvest is carried out manually. In the cellar, the artisan approach continues, with natural yeasts used for the long, slow fermentations.