Estate: 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. For a closer look at her dedication to traditional and low intervention winemaking, check out her Primal Wine producer page here.
Winemaking: Vines are 30+years in age, in clay soils, most are trained with the traditional Belussi system [vines are wrapped around a central support, commonly a mulberry tree and connected to each in other in a way resembling the spokes of a wheel]. 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.
Tasting Notes: Light gold with light green highlights, with aromas of lemon meringue pie, white flowers and flint. Lemon, pink grapefruit, herbs, aged sheep cheese, wildflowers and flinty minerality are backed by fine, consistent fizz and tangy acidity. Lemon zest, fresh bread and sea salt infuse the crisp finish. Spunky and zippy.
$20 [average price]