Carolina Gatti El Gat Ros 2018
Original price was: 13,50 €.11,90 €Current price is: 11,90 €.
| Year | 2018 |
|---|---|
| Manufacturer | Carolina Gatti |
| Format | 75 Cl |
| Origin | Italia |
| Typology | Red Wine |
| Grape Variety | Cabernet Franc, Cabernet Sauvignon |
Out of stock
Manufacturer: Carolina Gatti
El Gat Ros
️ Piave Bridge, Veneto
Carolina Gatti
Cabernet Sauvignon 50% Cabernet Franc 50%
2018
️ 11%
The wine macerates on the skins and ferments for about ten days with frequent punching down and pumping over, then it is placed in concrete tanks where it ages.
Beautiful nose of Violet, Blackberry and Plum, Cocoa and Coffee, mineral
Easy and clean sip, satisfying, the tannin is calibrated to perfection, the body is medium and elegant
Serving temperature 14°-16°
Suppressed Vicenza
Food and thirst wine
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Ponte di Piave (Tv), Veneto
Carolina Gatti is a winemaker, blogger and above all winemaker. Determined and courageous, free.
His company extends over 5 hectares in Ponte di Piave, on the hills of Conegliano-Valdobbiadene. Inextricably linked to Raboso del Piave, a truly little-known but generous variety, if you know how to work with it, Carolina already has many harvests under her belt, having participated in those at home since she was a child.
He approaches wine with a conventional idea of it but quickly embraces the poorly interventionist and natural philosophy.
Proof of this are the facilities in which he grows his vines in the Treviso area, an ancient and truly obsolete technique, Belussera. It is a non-mechanized farming system similar to rays.
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 cellar is truly an enormous ecosystem given that next to the vineyards there are corn fields and cattle are raised from which the organic substance used as fertilizer also derives.
There are very few treatments in the vineyard, ranging from Bordeaux mixture to a minimal distribution of sulfur and copper, only native yeasts are used in the cellar, the wines are not filtered and sulfur dioxide is added in very small quantities.
