Batasiolo Gavi di Gavi 2024

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.

Trofie al Pesto Piemontese (Pasta with Basil, Hazelnut & Parmigiano Pesto)

Ingredients:

• 400g trofie or linguine
• 50g fresh basil leaves
• 40g toasted Piedmont hazelnuts
• 50g Parmigiano Reggiano, grated
• 1 garlic clove
• 100ml extra virgin olive oil
• Salt and cracked black pepper

Instructions:

1. Cook the pasta in a large pot of salted boiling water until al dente.
2. Meanwhile, blend the basil, hazelnuts, Parmigiano, garlic and olive oil until smooth.
3. Season the pesto lightly with salt and pepper.
4. Drain the pasta, reserving a little cooking water.
5. Toss the pasta with the pesto, adding a splash of pasta water if needed to loosen the sauce.
6. Serve immediately with an extra sprinkle of Parmigiano.

The fresh herbs and delicate nuttiness of the pesto complement Gavi’s citrus and pear flavours, while the wine’s bright acidity and mineral finish keep the dish light, elegant and beautifully balanced.