Founded in 1919, La Scolca is the first producer of quality Gavi and among the most historic white wine producers in Italy. "La Scolca's Gavi dei Gavi Black Label is synonymous with the appellation. The estate is the oldest in the region and the first to export its Gavi as a dry white wine. Indeed, most Americans, when they think of Gavi, think of La Scolca's Black Label, a reputation earned through the estate's success in Italy." - Wine Spectator
Founded in 1919, La Scolca is the first producer of quality Gavi and ranks among the most historic white wine producers in Italy.
Although Cortese had been planted in the region since the late 19th Century, the grape produced low-alcohol, thin and sour wines that quickly oxidized. Consequently, the production was mostly purchased by Cinzano and Martini & Rossi as a base for their sparkling wines. It was the Soldati family, who after the Second World War saved the fate of Cortese from oblivion by focusing entirely on the production of quality Cortese, in a region traditionally known for its reds. They pioneered modern, controlled vinification in stainless steel to preserve the subtle fruit of the Cortese grape, allowing for the creation of wines that retained crisp acidity and aromas and gained structure.
Today, the Estate is run by Giorgio Soldati, the founder’s great-grandson, and his daughter, Chiara, representing the fifth generation.
The Estate’s 50 hectares of vineyards are planted on the hills surrounding the family villa, in the Rovereto Superiore region of the commune of Gavi, the “Grand Cru” terroir for Cortese. Located 30-miles from the Mediterranean, marine air tempers the cool mountain air and all-day sunlight is ideal for ripening. Vineyards are planted on steep slopes at a density of 50 quintals/ha, half that allowed by the DOCG. Soils are composed of calcareous-clay and volcanic soils with iron, shot with veins of chalky limestone similar to that found in Champagne and Chablis, giving that characteristic flinty character. All of La Scolca’s white wines follow the same vinification process: hand-harvested fruit is brought to the winery after 5-10 minutes, where it is sprayed with dry ice. Cryo-maceration, cold fermentation (13-14ºC) and the use of natural yeasts preserves the Cortese’s subtle fruit, flinty acidity and structure.
With Piedmont’s oldest Cortese vines (60+ years) and decades of pioneering, family winemaking tradition, La Scolca produces spectacular, complex and concentrated age-worthy wines now found on the world’s finest wine lists. The 2014 vintage will mark La Scolca’s 95th harvest.
La Scolca adheres to European Union Regulation 2078/92, which encourages conversion to organic farming practices to reduce carbon footprint and other negative impact on the environment from both farming and vinification. Some practices include: no use of pesticides and minimal use of chemicals in the cellar; water used in the winery is filtered three times and recycled.