Castello di Tassarolo has been in the Spinola family since the 14th century. In a report commissioned by the Emperor in 1656 it was stated that “There is good wine...” at Castello di Tassarolo.
Current owner Massimiliana Spinola gave up an art career in London in 2005 to return to Tassarolo when her father became ill. It was a moment of crisis that made her reflect upon her own life and career, and also on the management of the property and its wine production. Breaking with conventional farming, Massimiliana began the transition to biodynamics in 2006. The idea was to develop the vitality of the soils, to nurture the humus and the various ecosystems and to bring them back to life. Masimiliana Spinola and her husband Henri Finzi-Constantine now run their certified organic winery using biodynamic agriculture.

Gavi is noted for revealing its 'terrior' and is traditionally a bone-dry wine with characters of flint and fresh dry acidity, coming from the mineral-rich soils. In the last few years, wine makers have started to produce more structured and complex wines with very good results, proving that the Cortese grape grown in the Gavi area is suitable for aging in bottle or barrels and produce long lasting wines.

Tasting Note:
This wine is made from 100% Cortese. It is wonderfully aromatic with notes of white blossoms, green apple and citrus lemon. It's completely bone dry and light in body with crisp citrus and pear on the palate with an incredible mineral component to make this wine fresh and persistent on the finish. You can really taste the Alps here.