Fortieth page of my journal. Here’s a recap of our October: planting the vineyard at Santissima and tasting the vins clairs to define the identity of the vintage. See you on December 15 at Gatta’s Première Vol. III, a day dedicated to single vineyards. At the end of this email, you'll find the "What to drink" section. Each month, I’ll tell you which bottle I’d open!
In the vineyard: LA SANTISSIMA
After a long period of preparation and anticipation, we're ready to plant the Santissima vineyard. It's a project we've approached with dedication and patience, and seeing the terraces take shape fills us with pride.
This isn’t just any vineyard, it’s a significant step in our journey toward a fuller expression of Gussago's terroir. Here, the limestone soil, slope, and exposure create the ideal conditions for a wine we’re excited to watch evolve over time.
And who knows? Perhaps one day, this cru will tell its own unique and authentic story, adding another layer to our wines. For now, we’re savoring each phase, breathing in the promise of a future rich with new nuances.
IN THE CELLAR: TASTING THE VINS CLAIRS AND THE ANTICIPATION OF DECEMBER 15
In the cellar, we're fully immersed in the first tastings of the vins clairs from the 2024 harvest. It's a special moment: this is where the character of the vintage begins to take shape, savoring its qualities, concentrations, and nuances. It’s an early stage, but already intense, with each sip hinting at directions, ideas, and possibilities for the cuvées that will come together in spring.
This initial assessment is only the start of a larger process: over the winter, we’ll work on balancing the vintage wines with our perpetual wines, creating the synergy that will bring the final cuvées to life.
We’d like to thank everyone who visited us in recent weeks. Our fall cellar visits have been a success, with old friends and many new faces taking the opportunity to get a closer look at our work. Seeing the enthusiasm and curiosity of those who come to Gussago to experience a part of our story is truly rewarding.
For those wondering how to visit us or wanting to return:
Gatta’s Première Vol. III
Sunday, December 15
Gussago, from 11:00 a.m. to 5:00 p.m.
In collaboration with: Pizza dei Signori by Matteo Grandi
CLICK HERE FOR TICKETS - €50
Included with the ticket:
1x FOOD - Pizza dei Signori by Matteo Grandi
2x GLASSES of “cru”
Shuttle bus service included
what to drink:
Right now, i'd open..🍾 NEGUS 2016
Why? Here's why...
Barbera Marzemino is currently going through a marvelous evolutionary phase, one of those wines that's worth the wait and never disappoints in the end. In the glass, it's a continuous whirlwind of changes, a sensory journey that reveals unique nuances, the fruit of a vineyard that excites us with every sip.
WHERE TO DRINK, TAKE A LOOK
"Where to Drink" is the page where you can find a list of friends who serve my wines.
“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.”
| Cellar visits | Book ⟶ |
| Where to Drink | Map ⟶ |
| ME.GA. Club | Subscribe ⟶ |
If you need help or information
Nicola Gatta Agricola — Via San Rocco 37 , 25064 Gussago (BS), Italy —
VAT number 04037270982 — REA BS-583420 - Cap. Soc. 10,000€ i.v. — info@nicolagatta.eu
Made with 🍾 by 1000ml