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Orsola Gavi 2022

Orsola Gavi 2022

Regular price $20.00 USD
Regular price Sale price $20.00 USD
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Straw yellow color with green highlights, intense floral nose of orange blossom. Fresh, fragrant, light, lively.

Great food friendly wine. 

                                     

PRODUCER
Castello di Tassarolo

VINTAGE
2022

TYPE
White Wine

GRAPE
100% Cortese di Gavi

REGION
Piedmont, Italy

ABV
12%

FARMING
Organic/Biodynamic

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ABOUT THE WINEMAKER

Ran by Massimiliana Spinola and Henry Finzi-Constantine, L’Azienda Vitivinicola Castello di Tassarolo is situated in the commune of Tassarolo in the heart of Gavi in Piedmont and consists of 20 hectares of vineyards that surrounds the winery. The variety of vines cultivated on the estate are “Cortese di Gavi”, Barbera and some Cabernet Sauvignon. The Spinola family, who has inhabited the castle in Tassarolo in some form or another since 250 AD, has been making wine from these vines since the year 1367! In 2006 Henry and Massimiliana began developing biodynamic methods of viticulture that guarantees the maximum respect for nature and the environment.

Henry, born and raised in London, is the first to develop working heavy horses in the vineyards in the North of Italy. He concerns himself with working the land and the health of the vines. He is collaborating with other experts in the field, in designing and developing draught equipment for biodynamic farming methods in the vineyards. He has also been a passionate student of Rudolf Steiner’s philosophies for over 20 years, and applies this methods to his work in the vines. Henry currently holds courses that teaches the theory and practice of heavy horses within the vineyards, forest and fields. And is developing a nationally recognized certificate for the various fields of work suitable for implementing heavy horses, in regards on promoting heavy horse work in Piedmont.

Massimiliana works closely with their enologist Vincenzo to make the wines in the cantina. Together they have developed a method of making white wines without any added sulfur and without oxidative properties, a difficult feat for many involved in Natural Winemaking. They attribute much of their success in this endeavor to the health of the soil and grapes afforded by Henry’s biodynamic work.