Enrico Gatti
Franciacorta Brut
| Denomination | DOCG Franciacorta Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | Maturation in steel for 6 months; ageing on the lees for 24 months and a further 3 months after disgorgement (secondary fermentation in bottle using the traditional method, bottling in spring). |
- Name and grape variety: Franciacorta DOCG Brut sparkling wine made exclusively from Chardonnay
- Production method: Bottle refermentation using the traditional method, aged for 24 months on the lees
- Aromatic notes: Hints of bread crust, apple, pineapple, almond, honey and hazelnut
- Tasting characteristics: Fine and persistent perlage, well-balanced freshness and savouriness
- Pairings and temperature: Ideal with aperitifs, stuffed pasta, grilled fish; serve at 6–8 °C
Description
What kind of wine it is
Enrico Gatti's Franciacorta Brut is a Traditional Method sparkling wine that precisely expresses the essence of its place of origin. Made from Chardonnay grapes, it displays a bright golden yellow colour and a fine, persistent perlage. On the nose, it offers a clean bouquet where hints of yeast and bread crust blend with notes of apple, pineapple, almond and nuances of honey. On the palate, the initial impression is fresh, supported by excellent savouriness and good body. The sip finishes with a pleasant, rounded acidity and a persistent finish characterised by hints of grapefruit and hazelnut.
Where it comes from
This wine is produced in the heart of Franciacorta, from foothill vineyards located in the Brescia area. The vines sink their roots into moraine soils, whose characteristics give the grapes an ideal balance between freshness and minerality. Enrico Gatti works as an independent winemaker, adopting a strict low-impact viticulture. The agronomic management is based on the analysis of microclimates and the protection of soil fertility, using organic fertilisers and excluding the use of pesticides and herbicides. This dedication makes it possible to obtain intact grapes, capable of authentically reflecting the Lombard territorial identity.
How it is produced
The production process begins with manual harvesting and gentle pressing of whole bunches. After clarification of the must, the first fermentation takes place in stainless steel tanks at a controlled temperature. After six months of maturation, the second fermentation in the bottle begins with the addition of the liqueur de tirage, following the rules of the Traditional Method. The wine rests in underground cellars for at least twenty-four months on the lees, thus developing its structure. A further three months of rest after disgorgement ensures the achievement of perfect taste harmony.
History and Curiosities
Since 1986, the Enrico Gatti family has embodied the spirit of the independent winemaker, inseparably linking this Brut to the prestigious territory of Franciacorta. Made exclusively from hand-picked Chardonnay grapes, this sparkling wine is the result of strictly organic viticulture, free from herbicides. The modern, temperature-controlled cellar enhances the identity of the various microclimates, giving each vintage its own unique nuances. An excellent quality, recognised by prestigious oenological awards such as those from Bibenda, Gambero Rosso and James Suckling.
Awards
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4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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88/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2One of the most prestigious wine guides in Italy.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
10 - 15 years
- Start up year: 1986
- Oenologist: Andrea Rudelli
- Bottles produced: 120.000
- Hectares: 21
Wine is "alive" and constantly evolving, so the company has tried to create an ideal space in the cellar that guarantees optimal conditions for vinification and conservation. Underground and thermo-conditioned, the cellar is equipped with tanks that have a computerised temperature control system—modern winemaking techniques with total respect for the raw material. Read more
| Name | Enrico Gatti Franciacorta Brut |
|---|---|
| Type | White green brut |
| Denomination | Franciacorta DOCG |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Lombardy |
| Vendor | Enrico Gatti |
| Story | History and Curiosities Since 1986, the Enrico Gatti family has embodied the spirit of the independent winemaker, inseparably linking this Brut to the prestigious territory of Franciacorta. Made exclusively from hand-picked Chardonnay grapes, this sparkling wine is the result of strictly organic viticulture, free from herbicides. The modern, temperature-controlled cellar enhances the identity of the various microclimates, giving each vintage its own unique nuances. An excellent quality, recognised by prestigious oenological awards such as those from Bibenda, Gambero Rosso and James Suckling. |
| Origin | Franciacorta - Brescia |
| Soil composition | Morainic |
| Cultivation system | Guyot |
| Plants per hectare | 4000 |
| Yield per hectare | 90 quintals per hectare |
| Harvest | August–September |
| Fermentation temperature | Maximum 19°C |
| Fermentation | Minimum 24 months on the lees |
| Production technique | Traditional method (bottle fermentation) |
| Wine making | Soft pressing of whole grapes with a pneumatic press; clarification of the must with enzymes; fermentation in stainless steel tanks with selected yeasts at a controlled temperature (maximum 19°C); maturation in steel for 6 months; secondary fermentation in the bottle using the traditional method (tirage in spring with refined cane sugar and yeasts); ageing on the lees for 24 months and a further 3 months after disgorgement. |
| Aging | Maturation in steel for 6 months; ageing on the lees for 24 months and a further 3 months after disgorgement (secondary fermentation in bottle using the traditional method, bottling in spring). |
| Total acidity | 6.5 gr/L |
| Residual sugar | 6.0 gr/L |
| Year production | 50000 bottles |
| Allergens | Contains sulphites |