La Raia’s workhorse Gavi is produced from southwesterly exposed Cortese planted at around 400 meters altitude on the estate’s gently undulating hillsides, and harvested at 60 to 70 hectoliters per hectare. After destemming and pressing, fermentation occurs via an indigenous yeast strain cultivated from the estate’s own vineyards, and aging takes place on the fine lees for three months in stainless steel, with lees-stirring every two or three weeks as needed. Clean, clinging, and vibrant, it evokes the orchard in its aromas and flavors of fresh herbs and green apples, with complicating notes of lemon zest and sea salt.