This estate covers 110 hectares in the heart of the commune of
Rovereto in Gavi, 40 hectares of which are under vine. Here the
grapes give pure, rich and balanced wines. Two single vineyard
wines are produced, both of which are unoaked so the character
of each vineyard shines through in the glass. The 'Lugarara' is
always the more open and forward of the two wines. The wine's
aromas of stone fruit and lime peel are immediately beguiling,
making this one of our most widely sold wines. The 'Montessora',
more mineral driven, has greater intensity and needs longer to
show off its best. It will age easily for up to a decade or more.

Grapes are grown in the five-hectare Montessora vineyard in
Rovereto di Gavi, at an altitude of 400 metres above sea level.
Vines are between 35-70 years old, Guyot trained, and planted at
a density of 4,000 vines per hectare. Soils are mostly gravel with
alluvial clays rich in iron, creating dark red soils, which impart
body, complexity and minerality to the wine.

Gavi, situated in the southern part of Piedmont near the Ligurian border, is one of Italy’s most celebrated white wine regions. Its reputation rests almost entirely on a single grape variety: Cortese. Known for producing elegant, mineral-driven wines, Gavi has earned DOCG status and international acclaim as one of Italy’s finest expressions of crisp, refreshing whites.

The region benefits from a unique set of climatic influences. Positioned close to the Apennine mountains and only around 30 kilometres from the Ligurian Sea, Gavi experiences a combination of continental and maritime conditions. Warm days are tempered by cool breezes from the sea and fresh mountain air, helping Cortese grapes to ripen slowly while retaining high levels of natural acidity. The key climatic challenge is unpredictable rainfall and humidity, which can encourage disease pressure in the vineyard.

Soils in Gavi are predominantly composed of clay, limestone and marl, with areas of volcanic origin adding further complexity. These varied soils contribute to the distinctive mineral backbone and finesse for which the wines are known.

Cortese is the principal and almost exclusive variety planted, valued for its delicacy, crispness and ability to express terroir. In Gavi, it produces wines that are typically light to medium-bodied with lively acidity. Aromas often include citrus, green apple, pear and floral notes, underpinned by subtle almond and a distinct stony character. With careful winemaking, some examples show richer textures, while sparkling and riserva styles also exist, demonstrating Cortese’s versatility.

Cortese is a white grape variety native to Italy’s Piedmont region, best known for producing the crisp and elegant wines of Gavi. It has been cultivated in the region since at least the 17th century and is prized for its ability to retain acidity even in warm conditions, making it ideal for fresh, food-friendly wines.

Viticulturally, Cortese is a relatively vigorous and productive vine, preferring well-drained soils and moderate climates. It ripens mid to late season and is well-suited to the rolling hills of southeastern Piedmont, particularly around the town of Gavi. The grape's naturally high acidity and subtle aromatics make it a favourite for producing clean, mineral-driven wines.

While Cortese remains primarily planted in Italy—especially in Gavi, Colli Tortonesi, and Oltrepò Pavese—it has limited plantings elsewhere, including small experimental plots in Australia and California.

Cortese wines are typically light to medium-bodied, with flavours of green apple, pear, citrus, and almond, often accompanied by floral and mineral notes. Most are made in a dry, unoaked style, though some premium examples see oak ageing for added texture. These wines are best with seafood and Mediterranean cuisine, offering a bright, refreshing character with a distinctly Italian elegance.