Batasiolo Gavi di Gavi 2021

Batasiolo Gavi di Gavi is a crisp and elegant white wine from Piedmont, Italy, crafted from 100% Cortese grapes. This light-bodied wine offers fresh aromas of green apple, citrus, and white flowers, with a vibrant palate showcasing notes of lemon zest, pear, and a hint of almond, finishing with refreshing acidity and a mineral-driven elegance.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Light-bodied, Crisp
Grape Varietal: Cortese
Tastes Like: Comparable to a Pinot Grigio, with green apple, citrus zest, and minerality, finishing with bright acidity.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Sandy and clay soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Batasiolo is a distinguished winery in Piedmont, celebrated for producing wines that honour the region's rich winemaking heritage. Their Gavi di Gavi is a quintessential expression of the Cortese varietal.

Seafood: Grilled prawns or lemon-butter scallops.
Poultry: Herb-roasted chicken or turkey salad.
Vegetarian: Spinach quiche or asparagus risotto.
Meat: Veal piccata or pork chops with lemon sauce.

Goat Cheese: Tangy and fresh, balancing the wine's acidity.
Ricotta: Mild and creamy, enhancing the wine's crispness.
Parmigiano-Reggiano: Nutty and savoury, complementing the wine's structure.
Pecorino Toscano: Salty and firm, pairing beautifully with the wine.

Lemon-Basil Scallops

Ingredients:

• 500g fresh scallops
• 2 tbsp olive oil
• 2 tbsp butter
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Pat scallops dry and season with salt and pepper.
2. Heat olive oil and butter in a skillet over medium heat. Sear scallops for 2 minutes on each side until golden.
3. Remove scallops and set aside. In the same skillet, sauté garlic until fragrant.
4. Add lemon juice, zest, and basil. Stir and return scallops to the pan to coat with the sauce.
5. Serve immediately with crusty bread or a light salad.

Tip: Pair with Batasiolo Gavi di Gavi for a bright and elegant pairing.