Gian Battista Cambiaso planted the very first Cortese vines in Gavi 400 years ago. The dry white wine he produced was the first recorded in the region, and his Castello La Toledana is one of the very few Genoese noble houses still standing today. Bordering the coastal region of Liguria, their Cortese grapes are cooled by sea breezes and develop mouth-watering flavours. Gavi is often called the ‘Chablis of Italy’, and we can see why. Crisp. Fresh. Citrusy. It’s deliciously refreshing and aromatic, with hints of white peach and honey. Unsurprisingly, given where it’s from, Gavi is fantastic with pesto and vegetable dishes.
