In Piedmont there is a great white wine that carries the scent of the sea and aristocracy. It is Gavi, presented here by Vite Colte in its noblest expression. We are in the southernmost corner of the province of Alessandria, where the Piedmont hills begin to feel the breath of nearby Liguria. The vineyard from which this bottle is born surrounds an ancient Carmelite monastery, a place steeped in history that now gives its name to the estate. Here the soil is made up of the famous “white soils”, calcareous marl and clay that give the grapes remarkable minerality. The climate benefits from a unique microclimate. Cold winds descending from the Apennines meet the sea breezes of the Ligurian Sea, creating marked day-to-night temperature variations. An intriguing historical curiosity links this wine to the Republic of Genoa. In the 17th century, Genoese noble families purchased large estates in Gavi to plant these vineyards, eager to have a prestigious white wine to accompany the lavish seafood banquets of the Ligurian coast. Made from 100% Cortese, an indigenous white grape variety, it is prized for its natural elegance and its ability to retain vibrant acidity, making it perfect for a wine that is lively yet never ordinary. The grapes undergo an extremely gentle pressing to extract only the free-run juice, the purest and most refined part of the must. Fermentation takes place slowly in stainless steel tanks at controlled temperature for around ten days. To preserve its razor-sharp acidity and vertical character, malolactic fermentation is deliberately avoided. After a short period of bottle ageing, the wine is ready to be enjoyed at the beginning of the new year. Bright straw yellow with vivid greenish reflections, the nose reveals an elegant and complex bouquet where white peach and yellow apple blend with floral hints of hawthorn and chamomile. On the palate it is vibrant and razor-sharp. The excellent balance between ripe fruit and mineral savouriness leads to a dry, clean and persistent finish. At the table it is a true ace up the sleeve. It pairs beautifully with sea bass carpaccio with citrus fruits or the classic Ligurian trofie with pesto.