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Nicola, the wine and the vineyard #29

Twenty-ninth page of my journal. I'll tell you about our September: last harvests and autumn disgorgement. You are my cellar. Thank you!

Nicola, the wine and the vineyard #29

IN THE VINEYARD: GETTING READY FOR THE WINTER REST


The harvest is almost done. The last grape to be harvested will be Barbera and Marzemino, protagonists of the macerated red Negus. But for this we have to wait until October.

The plants are waiting to close and rest, but the still quite warm weather keeps the leaves alive and continuous photosynthesis activity still occurs.
Despite this, the fruits have been picked, so the plant, albeit slowly, is moving towards the resting phase. The return of resources from the periphery (the leaves) towards the center (the roots) begins, leading to the fall of the leaves in late autumn.


IN THE CELLAR: FEBO HARVEST AND AUTUMN DISgORGING


This September was dedicated to the harvest of the white grapes necessary for the production of the macerated white Febo. The grapes arrived at the cellar in perfect condition and with a beautiful concentration.

Even though we have been making this wine for seven years now, we always try to make small evolutions and improvements, also thanks to the comparison with other vignerons who make the art of maceration their own, developing something exciting.
This was the case of our dear friend, as well as a great professional, Benjamin Zidarich, who expressed favorable feedback towards Febo. In each vintage, having the opportunity to exchange opinions with masters of maceration of this caliber allows us to increasingly perfect our limited but passionate product.

As soon as the harvest of the grapes for the sparkling wine bases is concluded, all attention shifts to the autumn disgorgement, the bottles of which will be put on sale next spring.
For more than a week, we have been concentrated on carrying out this very delicate phase which, to be carried out at its best, requires the help of experts who allow us to carry out excellent quality work, to avoid waste and to optimize the work of each of us .
Thanks to this step, the bottles take their definitive shape before being recorked: the shape you will find in your glasses.


ME.GA.dRINKERS 2023


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MORE BUBBLES,LESS BOLLOCKS:
THE 3 BEST BOTTLES OF THE LAST MONTH


Before being a vigneron, you know, I am a drinker. Every month I want to share with you the 3 bottles that excited me the most.


๐Ÿพ  Frederic Savart Haute Couture 2018
 
๐Ÿพ๐Ÿพ  Jacques Selosse Le Mesnil sur Oger Grand Cru Extra Brut

๐Ÿพ๐Ÿพ๐Ÿพ  Domaine G. Roumier Morey Saint Denis Première Cru Clos de la Bussière 2019

Nicola, the wine and the vineyard #29

9 months ago
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โ€œThe principle is to enhance a territory that is different in nature and origins, with the aim of obtaining wines that represent it without compromise.โ€

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Nicola Gatta Agricola — Via San Rocco 37 , 25064 Gussago (BS), Italy — VAT number 04037270982 — REA BS-583420 - Cap. Soc. 10,000โ‚ฌ i.v. — info@nicolagatta.eu
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