Rich, creamy, lees contact prosseco. Complex citrus, herb and floral flavor
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Vines are 30+years in age, in clay soils. Made in the traditional Col Fondo method ; light maceration on the skins, spontaneous fermentation with native yeasts on the lees in cement vats without temperature control. Second fermentation in the bottle on the lees using frozen juice from the first pressing. Unfined, unfiltered.
Working alongside her father, Carolina Gatti began learning how to make wine when she was 3 years old on her family’s estate in the Piave region of Veneto, northeastern Italy. After getting a degree in oenology she began to experiment with wines made “in a scholastic way” with wines made “relying on instinct”. She returned home to collaborate with her father, since 2012 she has been running the estate; “even if the right arm is the father and sometimes the left my brother”. She uses biodynamic, traditional and low intervention methods in both the vineyards and cellar.
Prosecco is an immensely popular sparkling wine made in north-east Italy. This Prosecco making zone spans from Vicenza to Triste and encompasses over 34,500 acres. In 2003 this region produced over 300 million bottles of wine. Historically, this region was an IGT (Indicazione Geografica Tipica), so to lock in this region's ownership of the Prosecco brand, they renamed the grape variety used to make it to Glera in 2009 and registered the region name "Prosecco" as a Protected Denomination of Origin (DOC)
Veneto is Italy's most productive wine region in the north east. It stretches westerward to Lake Garda and northward to the Alps and the Austrian border. Within this region is the city of Venice, an important power int he wine trade of the Middle Ages, whose legacy has shaped some wines in Veneto and even elsewhere. Much of this regions wines are characterized by high volume, pleasant, easy drinking wines (think Pinot Grigio and Prosecco). However, small producers in the region provide exceptional and interesting wines through focusing on terroir rather than volume.
Tasting: Lemon, grapefruit, herbs, flinty minerality, zingy acidity
Pairing: Oysters, marrow, creamy cheeses, waygu burger