# Francesca Poggio Metodo Classico (Il Poggio di Gavi)

> Sparkling, Gavi del Comune di Gavi DOCG by [Il Poggio di Gavi](https://ilvinobello.com/wineries/il-poggio-di-gavi.md), Gavi, Piemonte, Italy. From Il Vino Bello (https://ilvinobello.com/wines/il-poggio-di-gavi-francesca-poggio-metodo-classico).

- **Producer:** Il Poggio di Gavi
- **Style:** Sparkling
- **Denomination:** Gavi del Comune di Gavi DOCG
- **Grape:** Cortese 100%
- **Production area:** Hills north of Gavi, locality Rovereto, average altitude 330 m
- **Soil:** Terre rosse da argille ferrettizzate, ghiaie e sabbie; moderately deep, neutral pH, good water retention
- **Exposure:** East-west
- **Harvest:** Hand-picked in crates at full ripeness
- **Vineyard planting:** Guyot, 4,200 vines/ha, yield 95 q/ha; under organic conversion, alternate-row grass cover, manure feeding, no leaf removal
- **Vinification:** Pas dose metodo classico. Soft pressing, fermentation and static clarification in temperature-controlled stainless steel; a year after the vintage the base wine is bottled for the second fermentation and rests on the lees for 48 to 60 months in the old brick cellars; after disgorgement at least six months of rest before sale. Alcohol 12.5%, residual sugar 0 g/l, total acidity 5.5 g/l.
- **Serving temperature:** 8°C
- **Last updated:** 2026-10-09



## Summary

The estate's metodo classico from Cortese, a pas dose left on its lees for four to five years.

## Tasting notes

Intense golden colour with a very fine, discreet perlage. Ripe apricot and golden apple, fresh balsamic hints of citrus and toasted biscuit notes. Velvety, fleshy and creamy in the mouth with a harmonious bead, closing with long ripe-fruit persistence in balance of salt, acidity and softness.

## Food pairings

Shellfish, oysters, shellfish and vegetable tempura; smoked burrata, mozzarella in carrozza, grilled tomini; mushroom and truffle risotto, carbonara, grilled vegetables and buffalo mozzarella.