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The season started slowly due to a long-lasting winter season. A rainy April and a fresh May produced a season in line with more traditional development. The high temperatures during June and July combined with the availability of water in the soil to create the conditions for rapid plant growth. August was mild with good rainfall. The harvest started regularly. The grapes were healthy with slightly higher acidity than the average and, for the red ones, a high accumulation of anthocyanins and an excellent polyphenol profile.
Vintage: 2019
Winemaker: Paolo Giacosa
Grapes: 100% Cortese
Growing Area: Gavi
Alcohol: 13 %
Food: Great with fish: appetizers, shellfish, seafood and sushi. It can be paired also with risottos and delicate first courses. Excellent as an aperitif.
Young Aged
Light Bodied
Sweet Dry
Steel Oak
Colour: Straw-yellow with typical greenish hues.
Nose: Wide, complex, notes of fresh wildflowers, mint, lavender and sage, alternating with mineral hints of flint and fruity nuances of bergamot and white peach.
Palate: Fresh, mineral, very long with solid body but endowed with acid thrust and fullness of flavor.
Serving: 11 - 13°C
Cellaring: 10 - 12 years
Exposure: S - SE
Vines age: 35 years
Soil: Clay-limestone
Yield: 8500 kg/ha
Harvests: 100% hand-harvested
Training system: Guyot
Farming practices: Sustainable Viticulture
PRE-FERMENTATION PROCEDURES: Grape bunches are hand-sorted on a vibrating table and chilled with carbonic snow to avoid oxidation and reduce considerably the use of sulphur and softly pressed. A part is pressed and macerated in the press at cool temperature for one night. This process is “100% screw conveyor free” to handle grapes as gently as possible.
FERMENTATION PROCESS:: the grape juice is obtained by soft pressing the whole clusters in an inert environment (nitrogen). The must is cooled before fermentation in stainless steel vats at controlled temperature.
BOTTLE REFINEMENT: it is refined on its own lees in stainless steel tanks and then in the bottle until sale which does not take place before the fifth year after harvest.
Waiting, latin for Maneo, emphasizes the long aging which characterizes this Gavi del Comune di Gavi docg. Proposed five years after the harvest, Maneo takes time to fully express the characters of the territory-vine combination. It is at its best when served just chilled and after a few minutes in contact with air in a wide, generous glass.
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