Beverage
Cortese
Cortese is the grape behind Gavi and other Piedmont dry whites: high acid, light body, green apple, citrus, and a chalky, sometimes faintly bitter finish. Outside Gavi DOCG, Cortese appears in Colli Tortonesi and other local designations with similar crisp profiles. It rarely sees heavy oak; stainless steel and early bottling keep the wine taut and aperitivo-ready. Compared with richer southern Italian whites, Cortese is about cut and clarity. Pair with Genoese and Piedmontese seafood, light antipasti, vegetable torta, and fresh cheeses. Deglaze white-fish or chicken piccata-style pans; the acid lifts butter without Muscat-level perfume. Young bottles are preferred—Cortese is not usually a decade-long cellar project.
Also known as: Cortese
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Characteristics
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Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Cortese plantings around southeastern Piedmont supplied dry white wine to Genoa’s trade.
Documented estate focus around Gavi elevated Cortese as a named regional specialty.
Gavi DOC (later DOCG) anchored Cortese’s reputation as Piedmont’s leading dry white grape.