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 20 years old in clay-chalk soils, fermentation on the skins “for at least 15 days with frequent manual stirring in concrete vats with indigenous yeasts and without temperature control, followed by light pressing” refermentation in the bottle started with first pressing must added, unfined, unfiltered, no added SO2.
Tasting Notes: Coral-amber in colour, with aromas of strawberry, raspberry, wildflowers. Vibrant black cherry, lemon, pink grapefruit and tart acidity shimmer atop a backdrop of crisp minerality. Lemon and elderflower linger on the fizzy, crisp finish. Super refreshing and engaging.