Nicola Gatta
Cuvee Nature
| Denomination | VSQ |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 80% Chardonnay, 20% Pinot Nero |
| Aging | 30 months on the lees |
- Classic method pas dosé: no sugar dosage, dry and direct character
- Blend: 80% Chardonnay and 20% Pinot Noir for elegance and structure
- Ageing: 30 months on the lees for greater complexity and flavour tension
- Natural vinification: spontaneous fermentation with indigenous yeasts
- No added sulphites: authentic expression of Lombardy, 12% vol, 0.75 l
Description
What kind of wine it is
Cuvée Nature by Nicola Gatta is a sparkling wine that interprets the Traditional Method through a purist and essential vision. This pas dosé is created from a blend of Chardonnay and Pinot Noir, combining the refined elegance of the former with the structured character of the latter. On the palate, it is dry and vibrant, with a direct sensory profile that offers an authentic sip free from adjustments, ideal for those seeking the absolute rigour of zero dosage.
Where it comes from
This sparkling wine is produced in Lombardy, in a region whose identity is reflected in the wine's gustatory tension. The geographical origin defines the rigorous character of this label, conceived to express the nature of its place. The union between the finesse of Chardonnay and the strength of Pinot Noir results in a clear territorial interpretation, capable of enhancing the peculiarities of the local soils while maintaining impeccable technical consistency.
How it is produced
The vinification process begins with a gentle pressing of the grapes using a horizontal press. The approach in the cellar is based on spontaneous fermentation carried out by indigenous yeasts, encouraging a natural evolution of the must. After the prise de mousse, the wine matures for thirty months on the lees, acquiring significant aromatic complexity. At disgorgement, no sugar is added, thus preserving the integrity of the raw material.
History and Curiosities
Nicola Gatta's Cuvée Nature is a refined sparkling wine from Lombardy that expresses the purest soul of the region. This elegant Traditional Method is born from the union of Chardonnay and Pinot Noir with natural vinification. After pressing with a horizontal press, it undergoes spontaneous fermentation with indigenous yeasts, without the addition of sulphites. The 30-month maturation on the lees gives depth to this rigorous pas dosé which, free from added sugars, offers an authentic and uncompromising sensory experience.
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 |
|---|---|
| Type | White green classic method sparkling wine pas dosé |
| Denomination | VSQ |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 80% Chardonnay, 20% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Nicola Gatta |
| Story | History and Curiosities Nicola Gatta's Cuvée Nature is a refined sparkling wine from Lombardy that expresses the purest soul of the region. This elegant Traditional Method is born from the union of Chardonnay and Pinot Noir with natural vinification. After pressing with a horizontal press, it undergoes spontaneous fermentation with indigenous yeasts, without the addition of sulphites. The 30-month maturation on the lees gives depth to this rigorous pas dosé which, free from added sugars, offers an authentic and uncompromising sensory experience. |
| Origin | Lombardy, Italy |
| Production technique | Traditional method; pressing with a horizontal press; spontaneous fermentation with indigenous yeasts; no added sulphites |
| Wine making | Pressing of the grapes with a horizontal press and spontaneous fermentation with indigenous yeasts. |
| Aging | 30 months on the lees |
| Allergens | Contains sulphites |