Nicola Gatta
Cuvee Nature Magnum
| Denomination | VSQ |
|---|---|
| Size | 1,50 l |
| Alcohol content | 12.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 80% Chardonnay, 20% Pinot Nero |
| Aging | Aged for 30 months on the lees |
- Type and style: Classic method sparkling wine without dosage, zero grams of sugar per litre
- Grape composition: 80% White Grapes and 20% Black Grapes, a union of elegance and body
- Natural vinification: Spontaneous fermentation with indigenous yeasts, with no added sulphites
- Ageing on the lees: 30 months in the bottle for greater depth and complexity of aromas
- Format and origin: 1.5-litre bottle from Lombardy, 12% vol; very dry and lively taste
Description
What kind of wine it is
Cuvée Nature by Nicola Gatta is a Lombard Traditional Method zero dosage that combines the elegance of Chardonnay with the structured character of Pinot Noir. This wine embodies a rigorous and essential vision, offering a dry and vibrant sip, with no added sugars at disgorgement. On the palate, it is direct and tense, defined by a marked aromatic depth and an authentic sensory profile. Its bold identity makes it a pure expression of the territory, ideal for those who appreciate a structured and complex drink, the result of spontaneous fermentation with indigenous yeasts.
Where it comes from
This wine comes to life in Lombardy, a wine-growing region capable of conveying great gustatory tension and character to the grapes grown there. The geographical origin defines the rigorous mark of the Lombard territory, enhancing the peculiarities of the local soils that give liveliness and freshness to the glass. The meeting of the varieties grown in this area results in a clear and coherent territorial interpretation, capable of enhancing the natural expressive qualities of the vineyards.
How it is produced
The production process begins with a gentle pressing of the grapes using a traditional horizontal press. Vinification continues in the cellar through spontaneous fermentation, relying exclusively on the action of indigenous yeasts, encouraging a natural evolution of the must. In accordance with the rules of the Traditional Method, after the second fermentation, the wine matures for thirty months on the lees, a fundamental period for acquiring significant structural and aromatic complexity. At the time of disgorgement, the wine maintains its absolute integrity, presenting itself as a rigorous zero dosage without any addition of dosage sugar.
History and interesting facts
The Cuvée Nature by Nicola Gatta encapsulates the purest soul of the Lombardy region, born from a rigorous purist and essential vision. This incredible Traditional Method comes to life through a completely artisanal approach, where the ancient pressing with a horizontal press recalls the noble traditions of the past. The decision to use only indigenous yeasts for spontaneous fermentation, combined with the absence of sulphites, testifies to an unwavering devotion to the raw material. The careful ageing for thirty months finally sublimates this magnificent essence.
Tasting notes
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 Cuvee Nature Magnum |
|---|---|
| Type | White green classic method sparkling wine pas dosé |
| Denomination | VSQ |
| Size | 1,50 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 80% Chardonnay, 20% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Nicola Gatta |
| Story | History and interesting facts The Cuvée Nature by Nicola Gatta encapsulates the purest soul of the Lombardy region, born from a rigorous purist and essential vision. This incredible Traditional Method comes to life through a completely artisanal approach, where the ancient pressing with a horizontal press recalls the noble traditions of the past. The decision to use only indigenous yeasts for spontaneous fermentation, combined with the absence of sulphites, testifies to an unwavering devotion to the raw material. The careful ageing for thirty months finally sublimates this magnificent essence. |
| Origin | Lombardy, Italy |
| Production technique | Traditional method; pressing with a horizontal press; spontaneous fermentation with indigenous yeasts; no added sulphites; aged for 30 months on the lees; disgorgement without added sugars (zero dosage/pas dosé). |
| Wine making | Gentle pressing of the grapes with a horizontal press, spontaneous fermentation with indigenous yeasts (natural winemaking) without added sulphites; after the secondary fermentation, 30 months of ageing on the lees and, at disgorgement, no added sugars (zero dosage/pas dosé). |
| Aging | Aged for 30 months on the lees |
| Allergens | Contains sulphites |