Indi Gavi DOCG del Comune di Gavi

360° gavi - Our wines

Vinification and aging

More than three years of research and trials to create a wine that would combine the sensory richness of spontaneous fermentation with the olfactory cleanliness typical of our wines.
The first vinification trials, with maceration on the skins of the whole mass, resulted in oxidative musts, with little typicity and sense of belonging.
Francesca in 2015 chose to use a pied de cuve, a technique that allows for better control of the fermentation while relying solely on native yeasts. The fermenting batch is then used as a starter for the remaining must, in a process similar to baking with sourdough.