Enrico Gatti
Franciacorta Saten 2022
| Denomination | DOCG Franciacorta Saten Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | A minimum of 32 months on the lees, followed by at least 3 months resting in the bottle; 50% matures for 6 months on the lees in French oak. |
- 2022 Vintage DOCG: Satèn Millesimato Sparkling Wine, Traditional Method, with a refined and elegant character
- Grapes and origin: 100% Chardonnay from Erbusco, Lombardy, on light moraine soils
- Vinification: gentle pressing; fermentation in stainless steel and oak at controlled temperature
- Ageing: 32 months on the lees plus 3 months in bottle; disgorged October 2024
- Taste and pairings: silky structure, citrus and spices; Brut 2 g/l, 12.5% vol; ideal as an aperitif
Description
What kind of wine it is
Enrico Gatti's Franciacorta Satèn is a Lombard Traditional Method wine that enhances the elegance of Chardonnay. The wine offers a silky and creamy texture, supported by marked freshness and a restrained Brut dosage. The bouquet stands out for its lively citrus notes and hints of spice, enriched by aromas of fresh almond and a subtle buttery nuance. The palate finishes with a persistent, mineral aftertaste, making it ideal to accompany flavourful starters or a complete meal.
Where it comes from
This Franciacorta originates from the hills of Erbusco, in Lombardy. The vines grow on thin moraine soils, a geological matrix that gives the glass a distinct identity and a notable minerality. To highlight the characteristics of the area, the winery adopts meticulous parcel-based vinification. This strong connection with its place of origin ensures the wine has a pronounced aromatic clarity and a linear, refined and extremely fresh progression on the palate.
How it is produced
The process begins with gentle pressing of whole bunches. Fermentation at controlled temperature is divided between stainless steel and French oak barrels, where part of the must matures in contact with the lees. The prise de mousse faithfully follows the Traditional Method, with a long maturation on the lees of over thirty months. The process is completed with careful bottle ageing. This technique yields an enveloping wine, consistent with the Satèn style.
History and Curiosities
The Franciacorta Satèn Millesimato 2022 represents the flagship of the Enrico Gatti winery. Among the most interesting facts is the age of the Chardonnay vines used, which reach 30 years and are trained using the Guyot method. Furthermore, the disgorgement of this cuvée took place in October 2024.
Tasting notes
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1986
- Oenologist: Andrea Rudelli
- Bottles produced: 120.000
- Hectares: 21
Wine is "alive" and constantly evolving, so the company has tried to create an ideal space in the cellar that guarantees optimal conditions for vinification and conservation. Underground and thermo-conditioned, the cellar is equipped with tanks that have a computerised temperature control system—modern winemaking techniques with total respect for the raw material. Read more
| Name | Enrico Gatti Franciacorta Saten 2022 |
|---|---|
| Type | White green brut |
| Denomination | Franciacorta DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Lombardy |
| Vendor | Enrico Gatti |
| Story | History and Curiosities The Franciacorta Satèn Millesimato 2022 represents the flagship of the Enrico Gatti winery. Among the most interesting facts is the age of the Chardonnay vines used, which reach 30 years and are trained using the Guyot method. Furthermore, the disgorgement of this cuvée took place in October 2024. |
| Origin | Erbusco (BS), Lombardia (Franciacorta) |
| Soil composition | Thin morainic |
| Fermentation temperature | Temperature-controlled |
| Fermentation | Minimum 32 months on the lees |
| Production technique | Metodo Classico |
| Wine making | Gentle pressing of the grapes; separate vinification by plot; primary fermentation partly in stainless steel at controlled temperature and partly in French oak barriques/casks; maturation on the lees (about 6 months for the portion in oak); secondary fermentation using the Traditional Method and ageing on the lees for over 30 months, followed by further rest in the bottle. |
| Aging | A minimum of 32 months on the lees, followed by at least 3 months resting in the bottle; 50% matures for 6 months on the lees in French oak. |
| Residual sugar | 2.0 gr/L |
| Allergens | Contains sulphites |