Forty-sixth page of my diary. Here’s a little recap of our April: a regular season in the vineyard, healthy vines, and targeted treatments; visits wrapped up, and we’re feeling grateful; plus, a sneak peek at the 2025 ME.GA. tour. At the end, there’s the “What to drink” section, each month, I tell you which bottle I’d open!
In the vineyard:
growt and care
April gave us a slow start, no sudden bursts, no racing against the clock. Mild temperatures, rain that showed up but didn’t get out of hand, so we took our time and focused calmly on canopy management.
We began with shoot thinning, removing the extra buds, and suckering, keeping the under-row nice and airy. Simple moves, but essential, especially to keep downy mildew in check, the real threat this season.
We’re only using contact products, no systemics, no heavy chemicals. Just what’s needed, exactly when it’s needed. Every new leaf is fresh and vulnerable, and every rainfall is a warning bell. You have to act fast, and act precisely.
We’ve just done the third treatment, all according to plan. The vines are doing great, healthy, balanced, standing tall on the wires. Growing with that quiet strength only nature knows how to give.
In the cellar: sharing and gratitude
April marked the end of our cellar visits, and we closed the cycle in style. Every time this moment comes around, it hits me with mixed feelings: on one side, the tiredness from months of intense work; on the other, a deep gratitude for everything we’ve shared together.This year, we saw lots of new faces, but also many familiar ones coming back, surprising us every time with their curiosity, their thirst (not just for wine), and their desire to really dive deep. This isn’t just wine tourism, it’s something more: a wish to step inside a wine, a story, an idea.
We popped open bottles you don’t usually find out there, rare, almost impossible to come by, because we wanted to share them together, sip slowly, and explore their nuances with people who truly put their heart and mind into it.
And every time someone gets emotional over a perpetual reserve or asks why we made a certain vineyard choice, we know we’re on the right track.
Our audience is growing, not just in numbers but in depth. And believe me, for a winemaker, that’s the greatest reward.
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Save the date: July 11th.
Ristorante Il Gestore, in Varese.
This year the ME.GA. TOUR gets bigger with a friendly dinner, full of great bottles, a desire to share, and stories to tell around food and wine.
Details and tickets coming soon.
What to drink:
Right now, I'd open🍾 ARCANO - sboccatura 2022
Why? Here’s why…
We opened it on Sunday during the Gatta’s Privè event , and right now, this bottle is super juicy and irresistible. The oxidative, evolved notes have mellowed out beautifully, and the wine is really shining on its iodine-like edge and that mouthwatering, mineral-driven salinity.
It’s one of those bottles that’s just in a perfect moment of grace!
WHERE TO DRINK IT? TAKE A LOOK
“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.”
| Visite ed eventi | 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