Carolina Gatti Mista 3 Bottles
Out of stock
Manufacturer: Carolina Gatti
Wine Box 3 bottles of mixed natural wine
Bolle Bandite Sur LieGlera 100%
It is a famous, iconic wine. Made from grapes harvested at the end of September, which represents a resounding counter-trend in this area, the wine ferments in cement vats, and then re-ferments, as is traditional, in the bottle. Pleasant on the nose, white flowers and fresh fruit including apple and citrus notes, slightly mineral. Fresh, clean and sharp on the palate, extremely pleasant. Light and savoury
El Gat Ros 218, Cabernet Sauvignon 50% Cabernet Franc 50%
The wine macerates on the skins and ferments for about ten days with frequent punching down and pumping over. It is then placed in cement tanks where it matures. Beautiful nose of Violet, Blackberry and Plum, Cocoa and Coffee, mineral. Easy, clean and satisfying on the palate, the tannins are perfectly balanced, the body medium and elegant.
Raboso 2018, Raboso del Piave 100%
The grapes are harvested in early November and macerate on the skins for ten days. Fermentation takes place spontaneously using indigenous yeasts. Frequent punching down and pumping over. The wine matures in cement vats and rests in the bottle for at least three months. Complex nose of dark petal flowers and berries, then underbrush, black pepper and rhubarb, mineral at the end. Fresh and lively on the palate, sapid and with tannins that are present but elegant.
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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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