Moonlight Wine Co.

Nowadays, Guido Natalino keeps growing his 30 year old Cortese grapes in accordance to a few simple principles of non- intrusive, low-impact viticulture (zero pesticides, zero systemic treatments, no use of chemical herbicides). Cortese grapes are hand-picked around the end of September / beginning of October. The vine density is up to 5.000 plants per hectare, and the average grape yield x Ha. is down to 6 tons. Malolactic fermentation is let occurr or intentionally prevented depending on the quality of the crop and the seasonal weather conditions. The cellar protocol is simple: Guido makes Gavi, Dolcetto Ovada and Barbera on his own, trusting his own palate and going for a traditional white wine fermentation in stainless steel vats at controlled-temperature (plus a short stay on the lees in stainless steel vats, prior to bottling). La Soraia Gavi di Gavi displays a delicate, almondy bouquet, a bit sharp and shy at first, then floral, sappy and flinty. 

In addition to his prized Gavi Docg and Gavi di Gavi Docg, Guido makes two traditional reds worth your attention: an elegant, warming and savory Barbera d'Asti aged in old French oak tonneaux, and a super fruity, crunchy and delicious Dolcetto di Ovada Doc (Ovada being the true ancient cradle and homeland of the Dolcetto variety, which later spread through the rest of Piedmont; here the soil is pure white chalk, which results in a more refined, lighter-color yet more complex style of Dolcetto, reminiscent of a Cru Beaujolais).