Carolina Gatti Pinpinea Rosato Frizzante

About Carolina Gatti Pinpinea Rosato Frizzante

Carolina Gatti Pinpinea Rosato Frizzante is a food-friendly sparkler made from the local Raboso variety on Carolina’s estate in the Veneto.

Organic farming; clay-chalk soils with 20-year-old vines; destemmed within 2 hours of picking, maceration, and fermentation on their skins for at least 15 days with frequent manual stirring in concrete vats with indigenous yeasts and without temperature control, followed by light pressing; bottled unfined/unfiltered.

About Carolina Gatti

Carolina Gatti is more than just one of the pioneer natural vignerons in Veneto’s prosecco area, sadly a land rich with ancient farming and vinification traditions and now sacrificed at the altar of chemical farming and production of serialized, industrialized so-called wines. She’s more of a jolly natural wine elemental spirit, her hair color changing from flamingo-pink to Incredible Hulk-green or Smurf-blue according to seasons and moods, brimming with unbridled energy and passion for real wines.

In Carolina’s case, this burning passion is supported by a solid and impeccable technical background, as she graduated with an Oenology degree in 2012 with a dissertation on the subject which is one of her life’s unending loves, the rare local variety Raboso del Piave. Her love for Raboso, a grape characterized by katana-sharp acidity and proudly unfashionable, is so deep-rooted that she called her blog “Rabosando.”

With Carolina we have a striking combination of on one hand conventional winemaking formal training, meaning that Carolina has seen and touched the Dark Side of the Force, on the other hand, the invaluable experience she gained since her childhood helping with the harvest and in the cellar of friends and relatives.

About the Vineyards

Strong in the knowledge gained, she consciously and fearlessly decided to follow a path truer to tradition, grapes, and terroir. Carolina’s estate is located in Ponte di Piave, in an area of Veneto called Marca Trevigiana, not far from Treviso, and covers about 5 hectares. Carolina’s vineyards are trained with an ancient and almost extinct technique called “belussera”.

Belussera is a trellising system requiring rigorous manual labor and careful tending which produces low yields of exceptional quality. Some of the older vineyards – the estate has been in the family since the late 1800s – are now more than 80 years old and Carolina loves them as if they were their own children. Carolina is helped in the vineyards by her father Lorenzo, her mother Renata, and her brother Lino.

The estate is run in full harmony with the natural cycles and is essentially auto-sufficient: aside from the vineyards, the Gatti family raises free-range livestock both for meat and for manure – the best organic vineyard fertilizer. Grains and cereals are also grown on the property, organically like everything else.

Fully conscious not only of the health risks of chemical agriculture but especially of the devitalizing, homogenizing effect it has on wines, Carolina only uses her own livestock-obtained natural fertilizer and tiny amounts of copper and sulfur in the vineyard. In the cellar, no additives or invasive procedures such as fining or filtration are utilized and all fermentations happen spontaneously.