Nicola Gatta | Certa


Nicola Gatta

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Nicola Gatta

The Estate

Sparkling wines born on the eastern edge of Franciacorta, following the principles of biodynamics.⁣

The principle is to enhance a territory different in nature and origins, with the aim of obtaining wines that represent it without compromise. Nicola Gatta produces his classic method sparkling wines in the easternmost area of Franciacorta, on the limestone hills of Gussago and Cellatica, 400 meters above sea level. The soil where the vines sink their roots is of calcareous matrix with ferrous infiltrations and clayey stratifications. The wines are the result of a personal interpretation of this magnificent soil. No herbicides and synthetic chemicals are used. In the cellar only spontaneous fermentation with indigenous yeasts naturally present on the skins. We do not use any type of clarifier or stabilizer. Zero added sulphites.

Nicola Gatta

Gussago, Brescia
Nicola Gatta

The Wine

Grapes variety
Chardonnay | Pinot Nero

Very fine bubbles of a bright straw yellow color, delicate floral and fruity scents on the nose with persistent citrus in an acid, savory and mineral key. In cultivation Nicola limits himself to applying what is rational and correct for him, that is, in his wines we will never find traces of systemic treatments or herbicides because he does not want to drink them first. He uses copper and sulfur in the most assimilable forms, for copper in a maximum quantity of one kg per hectare (in organic the maximum allowed is 4 kg / ha).⁣

In the cellar he uses only indigenous yeasts, no filtration and clarification and does not add sulfur, the principle however now known to the winemakers who work with criteria to have few and low interventions is to bring a healthy one to the cellar and not ask the vineyard what you do not can give. From here it is obvious that by not exploiting it but simply accompanying it in its life, the vines can live and produce longer. While in Franciacorta the harvest takes place around August 15th and attempts are made to prevent malolactic fermentation, Nicola begins harvesting towards the end of August and lets the lactic bacteria do their natural deacidification.


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