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Carolina Gatti Canaja 2020

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29,90 

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Manufacturer: Carolina Gatti

🍾 Canaja

🖼️ Ponte di Piave, Veneto

🏡 Carolina Gatti

🍇 Verduzzo Trevigiano

📅 2020

🌡️ 13%

🍷 Orange Wine

🛁 Spontaneous fermentation with one-month maceration with punching-down and pumping-over, followed by ageing for 9 months in cement and a further 9 in amphora

👃🏻 Apricot and orange jam, almonds and pine nuts, herbaceous and mineral notes

👅 Fresh and tannic, savoury and persistent

👍🏻 Serving temperature 14°-16° (also 18° if you want it more expressive)

💕 Chestnut preparations

😍 Eye-catching

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Apewineboxes is an online wine shop with over 4000 bottles of artisanal wine, natural wine or biodynamic wine.
We take you to the world's best wine regions, without the need to fly, via our wine boxes, also on subscription.

Ponte di Piave (Tv), Veneto

Carolina Gatti is an oenologist, blogger and, above all, winemaker. Determined and courageous, free.

Her company covers 5 hectares in Ponte di Piave, on the hills of Conegliano-Valdobbiadene. Inextricably linked to the Raboso del Piave, a little-known but generous variety, if you know how to work it, Carolina has already had many harvests behind her, participating in the home harvests since she was a child.

He approached wine with a conventional idea of it but quickly espoused a scarsawmnte interventionist and natural philosophy.

Proof of this can be seen in the systems in which he raises his vines in the Marca Trevigiana, a very old and truly obsolete technique, the Belussera. This is a non-mechanised training system similar to the "raggiera".

Her vineyards are approaching 100 years old and were handed over to her by her father Lorenzo, who still helps her today, together with her mother Renata and brother Lino.

The winery really is a huge ecosystem, since next to the vineyards are fields of maize and cattle are reared, from which the organic substance used as fertiliser is also derived.

Very few treatments are carried out in the vineyard, ranging from Bordeaux mixture to a minimum distribution of sulphur and copper. In the cellar, only indigenous yeasts are used, the wines are not filtered and very little sulphur is added.

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