Tenuta La Marchesa

Located in a building in front of the villa, the cellar of the Marchesa in Gavi fits in harmoniously on an architectural level, taking up some of the architectural elements that characterize the monumental construction in the facade towards the villa.
The pressing takes place with the Bucher, machines for soft pressing through a rubber lung that swells slowly, avoiding the breakage of the always very delicate aromatic molecules.
In white wines, after pressing by simple decantation with a drop in temperature, the free-run must is separated and vinified with selected local yeasts, in steel at no more than 18 degrees, in order to preserve the aromatic terpenes which, by their nature , are very volatile and would be removed with the carbon dioxide molecules in case of fermentation at normal temperature.
A central refrigeration system ensures a constant temperature. At the end of fermentation, an aging of 2 months for the white label Gavi, 6 months for the Gold quality, ensures the perfect balance of the wine.
Before bottling, done under vacuum, the cold stabilization guarantees the wine from further precipitation.
In red wines, after the grapes are harvested, they are brought to a low temperature for 24 hours to extract the aromas, then fermented by blowing in oxygen at each pumping over, in order to soften the tannins present.
A long aging of at least one year in steel ensures the perfect quality of the wine.
The red wines of the Marchesa are smooth wines with great structure and intense fruity aromas. They are also perfect as summer wines.