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La Scolca 2024 - Gavi di Gavi
La Scolca

LA SCOLCA 2024 - GAVI DI GAVI

  Italy / Piemonte
€46.40
€40.50
QTY
ADD TO CART At your doorstep in 1 - 3 days

One of the most classic Italian whites, awarded 90 points by James Suckling!

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Why do we love it?

The Gavi dei Gavi Etichetta Nera 2024 from La Scolca is a top-tier Cortese from the very winery that brought the variety to global prominence. It was thanks to their pioneering efforts that the grape earned its DOCG status in the Gavi region, and today, this wine features on the wine lists of the world’s finest restaurants and private cellars. Oh, and the 2024 vintage has just been awarded 90 points by James Suckling.

Founded in 1919 in the Gavi area of Piedmont, La Scolca is the oldest winery in the region. It has remained in the hands of the Soldati family since its inception and is considered a trailblazer in the production of single-varietal white wines from Cortese — in a region once dominated by red grapes and wines. The first Gavi dei Gavi Etichetta Nera, crafted by Vittorio Soldati in 1966, catapulted the winery to international fame and played a pivotal role in the establishment of the Gavi DOCG designation in 1998. Today, it is listed in Michelin-starred restaurants across the globe and was even served officially to Queen Elizabeth II of the United Kingdom.

Now in the hands of the fifth generation, Vittorio’s daughter Chiara Soldati continues the legacy with a philosophy rooted in sustainability, meticulous vineyard management, and cutting-edge winemaking techniques.

The 2024 Gavi dei Gavi Etichetta Nera is made from 60-year-old biodynamically farmed vines in Rovereto di Gavi, a site prized for its altitude and limestone-rich soils, considered among the finest in the region. Grapes are hand-harvested and gently pressed. Fermentation takes place in stainless steel tanks at low temperatures to preserve the grape’s aromatic character and freshness. The wine is then left on its lees for several months, gaining depth and structure, resulting in a captivating wine that flies off the shelves.

This is a wine that consistently impresses, year after year, with its aromatic purity, vibrant freshness, and elegant balance — a top choice for lovers of white wines with character and Italian finesse.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

On the nose, it reveals aromas of lemon, pear, white peach, and green apple, with delicate hints of white flowers, grapefruit, almond, and a touch of wet stone.

On the palate, it is medium-bodied, with refreshing acidity and a lively, crisp profile. Flavours of melon, lemon, pear, and chamomile are layered with notes of almond and dough, all wrapped in a mineral backbone reminiscent of wet stone — a truly delightful experience.

Technical stuff
Color White
Type Dry
Year 2024
Alcohol 12%
Origin Piemonte, Italy
Variety Cortese
Aromas lemon, pear, white peach, green apple, white flowers, grapefruit, almond, wet stone
Bottle Size 750 ml
Barrique -
Serving temperature 12-14°C
Aging 3-5 years
Closure Cork
Organic No

LA SCOLCA 2024 - GAVI DI GAVI

PAIR IT

Enjoy it on its own as an apéritif, or pair it with sea bass fillet with lemon and capers, penne with courgettes, lemon, and prawns, green salad with fennel, orange, and Parmesan.

Pizza with prosciutto and arugula

  • 1/2 cup tomato sauce
  • 1 tsp. of grated red pepper
  • 1/4 tsp. oregano
  • 2 tbsps. of olive oil
  • 1 ball of pizza dough, flattened
  • 3/4 cup mozzarella, grated
  • 4 slices of prosciutto, cut into four
  • 1/4 cup mushrooms cut into slices
  • 1/2 small red onion, sliced ​​thinly
  • 1-2 tbsps. Parmesan cheese, grated
  • 1 cup of rocket

Preheat the oven to 200oC.

In a bowl, mix tomato sauce, oregano and red pepper. Apply the mixture over the flattened pizza dough. Cover with the half grated mozzarella.

Spread prosciutto, mushrooms and onion evenly and sprinkle with the rest of the mozzarella.

Brush the dough crust with olive oil and sprinkle with the grated parmesan cheese.

Place the pizza on baking paper sheet and bake until the cheese gets a golden color, about 10 to 12 minutes.

While the pizza is in the oven, put the rocket, 1 tablespoon of olive oil and a little salt in a small bowl and mix it up.

Remove the pizza from the oven. Let it cool for 5 minutes and then apply the rocket mix. Cut the pizza and serve it warm or at room temperature.

 

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