Intense straw yellow. Ripe fruit, caramel, nuts. Rich, firm, savory, balanced, fresh.


The Montemarino vineyard, which gives its name to this wine, sits atop one of the highest hills in Gavi. Cortese grapes are grown using biodynamic principles and stand on soils composed of white limestone clay facing south over which winds blow from the sea.

Il vigneto Montemarino, che da il nome a questo vino, è situato in cima ad una delle colline più alte del Gavi. Le uve di Cortese vengono coltivate con i principi della biodinamica e sorgono su terreni composti da argilla bianca calcarea esposti a sud su cui spirano venti provenienti dal mare. 

<label>Soil:</label>White limestone clay
<label>Average vineyard age:</label>60 years old
<label>Estensione del vigneto:</label>2 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>40 hl
<label>Harvest time:</label>Between late September and early October
<label>Vinification and ageing:</label>Spontaneous fermentation in 15hl used oak barrels with 24-hour maceration. Aging in the same barrels for 12 months with malolactic fermentation taking place. Clarification by natural decantation, no filtration, no added sulfites.
<label>Sulfur dioxide:</label>na

Vino Bianco

Cortese

Botte grande

Ais Vitae

Slow wine

Gambero

Cascina degli Ulivi, in the Gavi area of Piedmont, produces biodynamic wines from clay and limestone-rich hillsides, with a natural and terroir-driven style.

Cascina degli Ulivi - Piedmont | Enologik

Cascina degli Ulivi

Italia

Vigneto Montemarino

Gavi

Piemonte

Novese e Tortonese

Intense straw yellow with golden hues. Fruit, flowers, peach, almond, mineral, spicy notes. Full, savory, persistent, iron notes.


Filagnotti is made from Cortese grapes grown according to biodynamic principles. The vineyard of the same name is located near the village of Tassarolo, stands on soil composed of red clays with a southwest exposure. The wine is clarified by decantation and undergoes no filtration.

<label>Soil:</label>Ferrous acid red clays
<label>Average vineyard age:</label>60 years old
<label>Estensione del vigneto:</label>2.5 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>25 hl
<label>Harvest time:</label>Late September
<label>Vinification and ageing:</label>Spontaneous fermentation in 25 hl acacia barrels and aging in them for 15 months with malolactic fermentation taking place. Clarification by natural decantation and no filtration, no added sulfites.
<label>Sulfur dioxide:</label>9 mg/l

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