Nicola Gatta Blanc de Noirs Brut Nature

Nicola Gatta Blanc de Noirs Brut Nature 70 Lune is a characterful Italian sparkling wine crafted entirely from Pinot Nero (Pinot Noir) grown in the hills of Gussago in Lombardy. Aged an impressive 70 months on the lees and bottled with zero dosage and no added sulfites, it’s a purist’s expression of terroir-driven, artisanal bubbles. This cuvée showcases Pinot Noir as both a starting point for exploration and a destination in itself, revealing the grape’s mineral-driven side in an uncompromising, naturally styled wine.

Tasting Notes
In the glass, this Blanc de Noirs typically shows a luminous, pale copper–straw hue with a fine and persistent mousse, hinting at its long lees aging. The nose is precise and expressive, with notes of red apple skin, wild strawberry, citrus peel, and delicate red berries layered over crushed chalk, flint, and fresh bread dough. Subtle hints of dried flowers, hazelnut, and a touch of spice from the brief passage in wood add complexity. On the palate, the wine is bone dry and incisive, with a taut, linear structure that highlights its notable mineral backbone. Expect vibrant acidity, crunchy red-fruited tones (cranberry, redcurrant), blood orange, and a saline, almost chalky finish that lingers with great clarity. The 70 months on the lees bring creaminess and depth without sacrificing tension, while the absence of dosage keeps everything razor-sharp and refreshingly honest. This cuvée is drinking beautifully on release, but its structure and minerality suggest it can evolve gracefully for several more years, gaining further complexity and savory nuance in bottle.

Production
The grapes come from the Gussago hills in Lombardy, an area of limestone-rich, mineral soils and marked diurnal temperature shifts that favor finesse, tension, and aromatic purity in Pinot Nero. Vineyards are typically farmed with a strong focus on manual work, allowing for careful selection of healthy, ripe bunches at harvest. The grapes are hand-harvested and gently pressed to obtain clear juice with minimal extraction of color, followed by a first fermentation in stainless steel and a short passage in wood to bring texture and subtle spice. The base wine then undergoes secondary fermentation in bottle (traditional method), where it rests for approximately 70 months on its lees, building complexity and fine bubbles. Disgorgement is carried out without dosage (Brut Nature), and no sulfites are added, resulting in a pure, unmasked expression of grape and place.

Food & Serving
This Blanc de Noirs is a versatile partner at the table, particularly with refined yet flavorful dishes. Try it with oysters, scallop crudo, tartare of sea bass or tuna, or delicate sashimi to highlight its salinity and precision. It also pairs beautifully with charcuterie, aged mountain cheeses, mushroom risotto, grilled prawns, roast chicken with herbs, or lightly gamey dishes like guinea fowl. Serve well chilled, around 8–10 °C, allowing it to warm slightly in the glass as the complexity unfolds. A brief decant of 10–15 minutes in a chilled carafe (or simply opening the bottle a little before serving) can help the aromatics open, especially in younger releases.

Producer
Nicola Gatta is a highly regarded grower-producer from Gussago in Lombardy, working on the eastern fringes of the Franciacorta area yet very much in his own, independent style. Known for his meticulous, low-intervention approach, Gatta champions long lees aging, minimal additions, and transparent expressions of terroir, often eschewing conventional rules to craft wines with strong identity. His focus on Pinot Nero and Chardonnay from limestone-driven soils has made his sparkling wines cult favorites among enthusiasts seeking authentic, characterful Italian metodo classico. With zero-dosage cuvées, extended maturation, and no added sulfites, Nicola Gatta has become an important name in the new wave of artisanal, terroir-first sparkling wine in northern Italy.

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