To produce the Gavi del Comune di Gavi “Montessora” DOCG La Giustiniana, the hand-harvested grapes were gently pressed. The must was cold-settled before being decanted into temperature-controlled stainless-steel tanks. Fermentation lasted for two weeks at 16°C, after which the wine was stored in stainless-steel tanks at low temperatures until it was bottled the following spring.
Grapes are grown in the five-hectare Montessora vineyard in Rovereto di Gavi, at an altitude of 400 metres above sea level. Vines are between 35-70 years old, Guyot trained, and planted at a density of 4,000 vines per hectare. Soils are mostly gravel with alluvial clays rich in iron, which imparts body, complexity and minerality to the wine.