What is Gavi di Gavi?
Gavi di Gavi is a white wine style best understood through its balance of fruit, freshness, body, tannin, sweetness and texture. Piedmontese Cortese wine with lemon, apple and mineral freshness. Typical flavours include lemon, apple, white flowers, mineral.
Piedmont
Cortese
Fresh White · 12-13%
Style profile
Grapes, regions and character
Gavi di Gavi is commonly associated with Cortese. The grape choice shapes the wine’s aroma, structure, acidity, body and food-pairing personality. Classic regions include Piedmont.
Piedmont
Italy
What does Gavi di Gavi pair well with?
Pair Gavi di Gavi by matching the wine’s weight, acidity, sweetness and tannin to the dish. It works especially well with vitello tonnato, pesto, seafood, delicate starters. It is usually less successful with rich beef stews.
Best food matches
Pairings to avoid
What makes a good or bad Gavi di Gavi?
A good Gavi di Gavi should taste balanced, expressive and clean. Look for clear fruit, freshness, structure and a finish that suits the style. The acidity is usually high, so the wine should feel lively without becoming harsh. The body is usually light-medium, so it should match the weight expected from this style.
A poor Gavi di Gavi can taste flat, tired, harsh, thin, overly sweet, too alcoholic or unbalanced. Avoid bottles where oak, bitterness, heat or sweetness dominate the fruit, freshness and structure.
When buying Gavi di Gavi, look for bottles where the region, grape and producer style match the food you want to cook. Useful countries to look at include Italy.
Serve Gavi di Gavi at around 8-10°C. Serving temperature matters because too warm can make wine feel heavy, while too cold can mute flavour.
