Broglia La Meirana Gavi di Gavi (2024)
Broglia is one of the names that made Gavi. The family bought the La Meirana estate in 1972, two years before the region earned DOCG status, and went on to lead the clonal research on Cortese - the white grape Gavi is made from - with the University of Turin. La Meirana is their flagship, and it carries the estate's own name on the label.
Every grape comes from the commune of Gavi itself, which is what lets the wine call itself Gavi di Gavi. It's fermented cool in stainless steel with no oak at any stage, then left for six months on its lees before bottling - the step that gives an otherwise lean, mineral wine its texture and faint almond note.
The result is fresh and precise: green apple, citrus and white peach over a stony, mineral core, with the almond character on a long, dry finish. Crisp and energetic, it's best served well chilled, around 8-10°C.