Description
At Cocconato, the large clay and yellow sand beds present in the province of Asti, alternate to beds of chalk and limestone with white and soft marls – called in Piedmontese dialect THOU BIANC, white tuff – that break up in the sun giving the soil a light colour. These soils are traditionally saved for red grapes vineyards because they yield strong yet elegant wines. So it was a surprise to discover that here the white wines become savoury, intense, scented and long-lasting. In the land eastern of the Pieve Farmhous we grow a Chardonnay fruit of the italian varietal research together with some precocious biotypes of Burgundy.
Awards

Perfume

Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years

- Start up year: 1911
- Oenologist: Giulio Bava
- Bottles produced: 490.000
- Hectares: 55
Since then, over a hundred vintages have gone by, with four generations following one another. The best Bava Barberas are renowned in the world thanks to their high quality.
Today, the family estate extends in Monferrato and Langa, with fifty hectares of vineyards and twenty hectares of natural fields and woods, cultivated with the same awareness, care and attention of the olden times resulting in a sustainable agriculture with a reduced environmental impact.
Walking along the Bava vineyards, you will notice the grass clippings and the prunings used as natual fertilizers, the poles, all strictly made of wood coming from renewable forests or grassing between vine rows, which not only helps prevent soil erosion, but also serves as proof that no hebicides are used. Read more


Name | Bava Chardonnay Piemonte Thou Blanc 2022 |
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Type | White still |
Denomination | Piemonte DOC |
Vintage | 2022 |
Size | 0,75 l |
Alcohol content | 13.5% by volume |
Grape varieties | 100% Chardonnay |
Country | Italy |
Region | Piedmont |
Vendor | Bava |
Origin | Fronte vineyard, Bricco della Pieve, Cocconato |
Climate | Altitude: 330 m. a.s.l. |
Soil composition | Limestone with white marls, white tuff. |
Cultivation system | Low spurred cordon. |
Wine making | After pressing of the grapes is the fermentation of the must that is made limpid through cold clarification; no malo-lactic fermentation. |
Aging | The wine ages “sur lie” (French for on lees, without racking) for six months in steel vats. |
Allergens | Contains sulphites |