Nicola Gatta
12.22 Perpetuo 36 Lune Nature
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | Pinot Nero |
| Aging | 36 months on the lees |
- Limited edition: 988 numbered bottles, a rare item for connoisseurs and collectors
- Grape variety and area: Pinot Noir grown in Gussago on limestone hills at the edge of Franciacorta
- Artisanal production: spontaneous fermentation with indigenous yeasts, unfiltered
- Nature style: undosed, no added sulphites; mature aromas and subtle oxidative notes
- Ageing and profile: 36 months on the lees, fine bubbles; fresh taste and creamy texture
Description
What kind of wine it is
The 12.22 Nature by Nicola Gatta is a Quality Sparkling Wine from Lombardy with an artisanal character, made from Pinot Noir grapes. In the glass, it reveals a bright golden yellow colour, enhanced by a fine and persistent perlage. The aromatic profile opens with evolved notes of ripe yellow fruit, dried flowers and nuts, accompanied by intriguing hints of liquorice and light oxidative nuances. On the palate, it offers a fresh, savoury and creamy sip, ensuring deep balance and a clean finish. At the table, it pairs naturally with shellfish, smoked fish and cheeses, enhancing more structured seafood dishes.
Where it comes from
Production takes place in Lombardy, on the distinctive limestone hills of Gussago, located on the border of Franciacorta. The particular soil composition is a key element for viticulture in this area, giving the grapes an expressive potential that translates into an elegant and clear savouriness. Nicola Gatta's agricultural philosophy aims to enhance the terroir without compromise, delivering a glass that fully reflects the gustatory tension and authentic identity of its landscape of origin.
How it is produced
Vinification follows an artisanal approach based on spontaneous fermentation activated exclusively by indigenous yeasts, with no use of fining agents or stabilisers. The prise de mousse takes place through bottle refermentation, according to the principles of the Traditional Method, followed by a long ageing on the lees. This rest in the cellar forges the typical creamy texture of the sip and defines its aromatic imprint. The final result is expressed in a strict zero dosage, a pure and dry pas dosé style that leaves the essence of the raw material intact.
History and Curiosities
Produced in a precious limited edition of 988 bottles, Nicola Gatta 12.22 Nature is an authentic artisanal expression born on the limestone hills of Gussago. A pure zero dosage traditional method that enhances the territory without compromise, presenting itself as a vibrant ode to craftsmanship for the most discerning collectors.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
"I take my choices step by step: sometimes going forward, sometimes going backwards. My method is classic, but it wants to be a hymn to diversity. The principle is to enhance a territory that is different in nature and origin, with the aim of obtaining wines that represent it without compromise." (Nicola Gatta) Read more
| Name | Nicola Gatta 12.22 Nature Edizione Limitata |
|---|---|
| Type | White classic method sparkling wine pas dosé |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Nicola Gatta |
| Story | History and Curiosities Produced in a precious limited edition of 988 bottles, Nicola Gatta 12.22 Nature is an authentic artisanal expression born on the limestone hills of Gussago. A pure zero dosage traditional method that enhances the territory without compromise, presenting itself as a vibrant ode to craftsmanship for the most discerning collectors. |
| Origin | Limestone hills of Gussago, on the edge of Franciacorta |
| Soil composition | Calcareous hills of Gussago |
| Production technique | Classic method (traditional method) with spontaneous fermentation from indigenous yeasts; pas dosé (zero dosage) |
| Wine making | Traditional method with spontaneous fermentation from indigenous yeasts; artisanal production without fining agents or stabilisers, no added sulphites; aged on the lees for 36 months; pas dosé (zero dosage). |
| Aging | 36 months on the lees |
| Year production | 988 bottles |
| Allergens | Contains sulphites |