The Gavi La Battistina Story

Grown on south-facing slopes in chalky, mineral soils at Azienda Agricola La Battistina, where 35-year-old vines are trained low in the traditional Guyot method. The grapes are hand-harvested, pressed in a pneumatic press, and cool-fermented in stainless steel tanks. The wine rests in contact with its fine yeast lees for four months before fining and bottling, imparting palate texture without obscuring its mineral backbone.

Aromatic and energetic, presenting notes of crisp green apple, fresh lime blossom, and crushed wet stone. The palate has a silky lemon-lime core, balanced weight, and a crisp, mouthwatering, incisive mineral finish.