Spumante Metodo Classico Nature Rosé de Noirs " 60 Lune" - Nicola Gatta

Spumante Metodo Classico Nature Rosè de Noirs "60 Lune" - Nicola Gatta

II "60 Lune" by Nicola Gatta is a Rosède Noirs Classic Method sparkling wine of great richness and depth obtained from Pinot noir grapes grown in Gussago, one of the few areas of Franciacortino where the limestone part is dominant, then transmitted to the roots which in the wine is transformed into acidity and minerality, that is to say great freshness of drink. The Pinot Noir grapes remain to macerate for a few hours on the skins and then follow a spontaneous fermentation. Aging on the yeasts naturally present on the skins lasts for 60 moons, sixty months.

Service

We recommend tasting it at a temperature of 6/8 ° in a flute with an enlarged belly. Great to drink immediately, but it will express its best in a few years. It is recommended to keep it in a horizontal position in a cool, damp and dark cellar.

Pairing

Excellent as an aperitif, with appetizers, fish main courses and delicate meats. Try it with a baked turbot.

Cellar: Nicola Gatta

Nicola Gatta's winery is located in Gussago in the easternmost part of Franciacorta. It cultivates its 5.5 hectares following the principles of biodynamics, without using herbicides and synthetic chemicals. For Nicola, quality passes through respect for the land and, his philosophy is to give space to everything that is "useful and valid", man's ability in the triangle of the terroir is knowing how to give the right place to each plot, each squeezing, each fermentation, each container. Its sparkling wines come from the classic grapes of the area, Chardonnay and Pinot Nero, grown at about 400 meters above sea level on limestone hills. In the cellar only spontaneous fermentation takes place with indigenous yeasts naturally present on the skins. It does not use any type of clarifier or stabilizer, while the sulfur present in wines is not added but of natural origin, that is, the one produced during the fermentation phase. For him, the moment of creating the cuvées is magic and, every year, it is a new and unrepeatable emotion. Every year in the cellar he imagines his wines: if it were an automatic action, a mathematical formula, it would not thrill me at all.