Nicola, the wine and the vineyard #19

Nineteenth page of my diary. I'll tell you about our November. The reception of the guests in the cellar has ended while there is more and more excitement for the event on December 17th. You are my winery. Thank you

Nicola, the wine and the vineyard #19

To you: an infinite thank you

The visits to the cellar are over. I want to dedicate a big thank you to those who have decided to spend part of their time coming to the winery to get to know our reality made up of work and passion

This human, direct contact is an essential comparison tool for us. It is the moment we grasp the first result of our efforts. This is why we devote so much attention to telling our story and transmitting our values, which we do in our small "amphitheater" that welcomes guests to our cellar in Gussago.

This year has been hard and difficult, but there have been moments of optimism, happiness, and light-heartedness. Seeing your interest and the incredible participation in the visits and events organized here in the winery fills our hearts with joy; slowly, all the gears start to work, and i am convinced that visits and participation in events here in the cellar have a positive effect not only on my enterprise but also on the entire ecosystem of gussago, made up of farmers, farmhouses, artisans and restaurateurs.

In the vineyard: Cru Campiani Est

The vineyard of Cru Campiani Est, represented by only Pinot Noir, has reached the moment of vegetative rest, the leaves have all fallen, and the plants are moving towards winter rest. From this parcel, we have obtained a 100% Pinot Noir Nature, which is very particular and highly identifying.
For our company, the parceling out of part of a vineyard is a crucial goal: when we talk about parcelling out, we do it when we have achieved a level of execution of the work in the vineyard and of the vinification operations which has found an optimal balance.

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Classic Method Nature: it is a sparkling wine to which no sugars are added after the disgorgement process but is topped up with the same sparkling wine taken from another bottle.
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In the cellar: one last great event

Although the visits to the cellar are over, the work is not finished; there are still some crucial moments to spend together, and one of these will take place on December 17th. It is an event dedicated to ME. GA drinkers, a tasting that will be shared among all our super loyal during the Christmas holidays. The event will be an opportunity to officially taste the Cru Campiani Est, a Classic Method wine produced from the vinification of one of the oldest vineyard parcels. It will be paired with an incredible selection of oysters and anchovies that will stand out at the better its organoleptic characteristics.

News 2023

Those who already have the ME. GA card and wish to renew it can do so by 16 January. Starting on 17 January, anyone who still needs a membership card can request to join Bevitori ME. GA. The places available are those that have not been confirmed by 16 January.

You can leave your email and enter a pre-emption list through a landing page linked to you in one of the next newsletters. This pre-emption list foresees that at the end of the renewals - on 16 January - you will receive a newsletter that will give you the possibility, within approximately 2 weeks, of registering for the vacant positions.


MORE BUBBLES, FEWER LIES:
the 3 best bottles of the last month

Before being a creator, you know, I'm a drinker. I want to share with you every month the 3 bottles that excited me the most.

🍾 Vouette & Sorbèe Fidèle DT, 2005

🍾🍾  Coche Dury Mersault, 2002

🍾🍾🍾 Giovanni Canonica Barolo Paiagallo, 2010

Nicola, the wine and the vineyard #19

1 month ago
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“The principle is to enhance a territory that is different in nature and origins, with the aim of obtaining wines that represent it without compromise.”

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Nicola Gatta SRL Agricola — Via San Zeno 145 25124 Brescia (BS), Italy — VAT number 04037270982 — REA BS-583420 - Cap. Soc. 10,000€ i.v. — info@nicolagatta.eu
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