Nicola Gatta Molener Extra Brut

Nicola Gatta Molener Extra Brut is an artisanal sparkling wine from Lombardy that takes patience and precision to an impressive extreme, maturing for a full 90 months on the lees. Crafted from Chardonnay and Pinot Nero without any added sulfites, it offers a deeply characterful, textural expression of Italian metodo classico. Named after the winemaker’s own family nickname, “Molener” (the miller), this cuvée is both a tribute to heritage and a showcase of meticulous craftsmanship.

Tasting Notes
In the glass, Molener Extra Brut shows a luminous, fine golden hue, animated by a very delicate, persistent mousse. The extended time on the lees gives the wine a refined, creamy appearance and a compact, elegant bead. The nose is complex and layered: citrus zest and green apple are wrapped in notes of brioche, toasted nuts, and fresh pastry, with undertones of wet stone, dried flowers, and a gentle oxidative nuance reminiscent of hazelnut and baked pear. On the palate, the wine is driven by a vibrant, mouthwatering acidity, beautifully counterbalanced by a silky, creamy texture and a distinct mineral backbone. Flavors of lemon curd, crisp orchard fruit and subtle red berries from the Pinot Nero are interwoven with hints of pastry cream, salted almond and a faint savory, oxidative edge that adds depth rather than heaviness. The finish is long, dry and precise, with a chalky, saline snap. Thanks to its long lees aging, balanced structure and low-intervention approach, Molener has excellent aging potential over the next 5–8 years, gaining further complexity and tertiary nuances in bottle.

Production
Molener Extra Brut is sourced from hillside vineyards in Lombardy, where calcareous and mineral-rich soils, combined with significant diurnal temperature shifts, give the grapes both ripeness and tension. The Chardonnay and Pinot Nero are hand-harvested to ensure careful selection of perfectly healthy clusters, crucial for a wine made without added sulfites. After gentle pressing, the base wines are fermented with minimal intervention, preserving the natural character of the fruit and terroir. Second fermentation takes place in bottle (traditional method), followed by an extraordinary 90 months of lees aging—around 7.5 years—which builds creaminess, complexity and fine texture. The wine is released with no added sulfites, allowing the long élevage and meticulous cellar work to provide stability and depth.

Food & Serving
Molener Extra Brut is superb at the table, pairing beautifully with oysters and other raw shellfish, refined fish dishes, scallops, and delicately prepared white meats such as veal or roast chicken. Its acidity and minerality also make it a strong match for aged cheeses, charcuterie, and sophisticated vegetable dishes like truffle risotto or mushroom tart. Serve well chilled at around 8–10°C (46–50°F) to highlight its precision and freshness. A brief decanting in a wide-bowled sparkling wine glass, or simply opening the bottle 10–15 minutes before serving, can help the wine fully express its aromatic complexity.

Producer
Nicola Gatta is a small, highly regarded grower-producer in Lombardy, known for his artisanal sparkling wines that emphasize long lees aging, minimal intervention and a deep respect for terroir. Working primarily with Chardonnay and Pinot Nero in the hills near Franciacorta, Gatta farms his vineyards with great care, often following organic or biodynamic principles, and vinifies with a light touch to preserve purity and energy. His extended-aging cuvées and no-added-sulfite philosophy have earned him a cult following among sommeliers and wine enthusiasts seeking authentic, character-driven metodo classico. The Molener bottling, named for his miller ancestry, stands as a personal and emblematic expression of his philosophy: patient, precise and rooted in family and place.

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