Vineyards and winemaking
The Cortese is grown in south-west-facing vineyards in the Monferrato hills, in the southern part of the province of Asti. The sites lie between 250 and 400 metres above sea level, with limestone and clay soils that support both freshness and a gently rounded texture.
Fermentation takes place entirely in temperature-controlled stainless steel. The wine then remains on its lees for three months, building a little breadth while preserving Cortese’s citrus, floral and mineral character.
Tasting notes
Appearance
Pale straw yellow with green highlights and a bright, youthful clarity.
Nose
Grapefruit and lime are joined by green apple, honeysuckle and a delicate almond note.
Palate
Dry and crisp, with vivid lemon and grapefruit balanced by a lightly honeyed texture. Lees ageing lends subtle weight through the middle, while a fine mineral twist keeps the finish fresh and precise.
Food pairing
Try it with crab cakes and lemon mayonnaise, a chicken Caesar salad, grilled courgettes with ricotta, or baked cod with parsley breadcrumbs. It is equally comfortable as a bright, uncomplicated aperitif.
Background story
Cortese is most closely associated with Gavi, but it is also grown more widely across Piemonte. In the rolling Monferrato hills it produces fresh, quietly aromatic whites with an easy affinity for food.
Alasia’s version is deliberately unoaked, using cool fermentation and a short period on the lees to retain purity while avoiding a thin or overly simple palate. The 2019 vintage shows the variety in a direct, approachable form.
