Forty-fifth page of my diary. Here’s a little recap of our March: buds already awake in the vineyard, bottling and second fermentation underway, catch-ups in the cellar and meetups with the amazing people who support us. At the end, there’s the “What to drink” section, each month, I tell you which bottle I’d open!
In the vineyard: the awakening
It’s April, and the vineyard is already waking up. Bud breakis always an exciting moment, even if by now we’re no longer surprised when it shows up early.
Temperatures have risen and the growing calendar has shifted , we’re talking a week to even ten days earlier than just a few decades ago. That’s climate change, and we can’t just ignore it. So we’re learning to deal with it, carefully and respectfully.
These days, we’re working the area under the rows. It’s an important step: it keeps the grass from growing too much, holding too much moisture, and causing issues when the shoots get longer. But it also helps air things out, bringing oxygen into the soil.
The vines are looking great, they’ve woken up full of energy, and we can’t wait to dive into this new season!
IN THE CELLAR: SECOND FERMENTATION TIME
While nature is waking up outside, inside the cellar we’re right in the middle of a delicate phase: the tirage.
This is when we blend the reserve wines with those from the most recent harvest. We taste them, study them, and really listen to them. Then we start the bottle fermentation , the famous "presa di spuma" , when pressure builds and bubbles are born.
We also have our “sentinel” bottles, the ones fitted with a pressure gauge. They’re our little messengers, telling us what’s happening inside, if the fermentation is going smoothly, if everything’s under control.
Even though we do this every year, it’s never just a routine job. Each cuvée has its own personality. Every wine, its own voice. And this is the moment it all comes together, years of effort in the vineyard and the cellar meet right here.
Lately, so many of you have been visiting us at the cellar, and every visit leaves a mark. But that’s not all: we’ve also been out and about a lot, across Italy and even abroad, meeting the incredible people who support us from afar and believe in what we do.
Every visit, every event, every conversation… it all helps build something real. A true community. A network of people who don’t just sip a glass, but who get curious, who ask questions, who share the experience.
And many of you, after meeting us, truly become part of this family.
Our very best ambassadors.
What to drink:
Right now, I’d open...🍾 MOLENER - sboccatura SETTEMBRE 2022
Why? Here’s why…It strikes the perfect balance between the smoothness of Chardonnay and the deep precision of Pinot Noir. Super savory, super drinkable, with acidity that holds up every sip beautifully.
A complete wine, totally moreish and straight to the point.
“Where to drink” is the page where you’ll 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.”
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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
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