Hand harvest, de-stemmed and softly pressed into stainless steel for a natural fermentation. Racked off gross lees and matured on fine lees for five months in stainless steel. Battonage to add texture. Cold stabilized naturally, then lightly fined and filtered with minimal SO2 added just prior to bottling. Three months in bottle prior to release.
La Zerba was founded by Livio Lorenzi in 1973, in which Livio sustainined a passion for agriculture handed down for generations. It is a family affair and currently managed by Livio's daughter Grazia, her husband, Andrea, and his son, Luigi. The name, La Zerba, identifies the location where the farm is located (Alto Monferrato in the municipality of Tassarolo, Gavi) and in local dialect means uncultivated place. The estate is comprised of 12 hectares, farmed organically, and located in the Ligurian Apennines-Piemontese hills of Gavi. There is the utmost respect for the nature that surrounds the estate. Winemaking is natural and traditional, with minimal intervention and very low additions of CO2. The resulting wines are highly expressive examples of Cortese that aptly reflect their origin.
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