La Zerba > Piemonte

Azienda Vitivinicola La Zerba was created in 1973 by Ida Cozzio and Livio Lorenzi. In 1989, a new winery was built to carry out the first vinification. Today, the domaine is managed by Luigi Lorenzi, and Andrea Mascerini helps in the cellar. The estate spreads over 12 hectares: 10 ha of Cortese and 2 ha of Barbera, with a production around 4500 cases per year.
La Zerba is located in the hills of Tassarolo, an area known for producing some of the best Gavi, typically surpassing the better known “Gavi di Gavi”. Tassarolo possesses the highest elevation in the zone and produces the Cortese grapes with the most minerality in the DOCG. The domaine’s wines are amongst the most vibrant and aromatic of all Gavi. Both of them have received “Due Bicchieri*” in the 2014, 2013 and 2012 editions of Gambero Rosso.
Farming practices: sustainable, encouraging the natural health of the soil. Treatments follow organic methods, and only sulfur and copper are used when needed.
The wines are vegan.

La Zerba Website

Gavi

100% Cortese, hand-picked from 15 year old vines.
From vineyards with a south/southwest exposure, located 280 to 300 meters above sea level. Clay soil.
Training system: Guyot. A green harvest is typically performed to reduce the yields.
Vinification: traditional fermentation in stainless steel tanks for about a week, at controlled temperature of 64.5F. It is followed by 5 months of maturation after racking, and an additional 3 months in bottle before release. Malolactic fermentation is avoided.
Racy and vivid Cortese nose, juicy and fresh on the palate with supple fruit, good minerality and a crisp finish. 12.5% alcohol. 2250 cases produced.

Gavi "Terrarossa"

100% Cortese, hand picked from a small parcel at the top of the hill. Clay soil, distinctly red due to the high iron content. The vines average 25 to 30 year old. The grapes are harvested two weeks later than the Gavi DOCG, at the end of September.
From vineyards with a south/southwest exposure, located 280 to 300 meters above sea level.
Training system: Guyot. A green harvest is typically performed to reduce the yields.
Vinification: the grapes undergo a partial cryomaceration before fermentation and maceration on the skins for ten days. It is followed by 5 months in stainless steel tanks after racking, and an additional 3 months in bottle before release. Malolactic fermentation is avoided.
Light green color. A lot of minerality, with focused intensity of fruit. Less exuberant but more concentrated nose than the Gavi DOCG. On the palate, very good fruitiness, medium-high acidity and great freshness. Richer than the other cuvée, with more depth, while keeping the same lifted, delicate style. A rather outstanding Gavi. 13% alcohol. 1333 cases produced.