El Gat Ros 2021 Carolina Gatti

El Gat Ros is a red wine produced by Carolina Gatti in Ponte di Piave and obtained from manually harvested Cabernet Sauvignon and Cabernet Franc grapes. Spontaneous fermentation from indigenous yeasts and maceration for about ten days on the skins, with frequent punching down and pumping over, then it is placed in concrete where it ages for a few months. El Gat Ros is a light and drinkable red, satisfying and fun, on the nose there are floral and fruity hints, with hints of cocoa and coffee. To pair with the soppressata vincentina!

Manufacturer: Carolina Gatti

El Gat Ros

️ Piave Bridge, Veneto

Carolina Gatti

  Cabernet Sauvignon 50% Cabernet Franc 50%

2021

️  11%

Red wine

  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.

Floral hints of violet, and fruity notes of blackberry and plum, then puffs of cocoa and coffee, with mineral returns

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

See all products of Carolina Gatti

Ponte di Piave (Tv), Veneto

Carolina Gatti is an oenologist, 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.

The treatments in the vineyard are very few, ranging from Bordeaux mixture to a minimal distribution of sulfur and copper, in the cellar only native yeasts are used, the wines are not filtered and sulfur dioxide is added in very small quantities.