“Enhancing the region, with the aim of obtaining wines that represent it without compromise”.
Nicola Gatta’s choice is clear: not to be associated with Brescia’s distinguished label or confused by the sensorial standardisation of a conventional Franciacorta.
Independence is key to these strategic and courageous choices, such as positioning at the same price level of its DOCG cousins, without having a medal and guarantee. On the other hand, the winemaker’s trade is risky by definition, from harvest to consumption, a simple shabby cork can spoil a whole year’s work. Nicola recognises the obstacles on the long road to refinement, but manages to conquer everyone with his straight forward and dry sparkling wines which place him among the best of the winemakers in the area.
Gussago and Cellatica, a limestone hill 400 meters above sea level. Pinot Noir and Chardonnay. Ageing on the lees for at least 36 months for a sparkling wine intentionally without a band.
Last winter appointment for a journey into the Sicilian flavors
During the opening days of the 59th Venice Biennale, Vino Vero will be taking over a casual and natural wine bar and restaurant at Venice Meeting Point, Navy Officer’s Club at the Arsenale.
Vino Vero will be open from 12.30 pm to 8.30 pm serving its fine natural wine selection, signature cicchetti and special seasonal dishes prepared by Vino Vero resident Chef Lorenzo Barbasetti.