Carolina Gatti

Carolina Gatti 🐈 crafts exuberant and characterful sparkling wines in the Prosecco region of the Veneto. However, no matter how delicious or "traditional" her wines may be, they are not accepted by the Prosecco DOC (Denominazione di Origine Controllata) and therefore are not labeled as Prosecco. In a land where chemical farming and technological winemaking have become extremely dominant for the sake of marketability, if you make wine that is singular or distinctive from the mass production, it is cast away by the DOC. This is a common story throughout the world's established wine regions.⁠⠀

Carolina is very content to not be accepted by the DOC, and her flagship Prosecco, "Bolle Corsare", which translates to "Pirate Bubbles" is emblematic of her position. Made from 100% Glera, the dominant grape of Prosecco, in the traditional Col Fondo method; a light maceration on the skins, spontaneous fermentation with native yeasts on the lees in cement vats without temperature control. Followed by a second fermentation in the bottle on the lees using frozen juice from the first pressing. It is bursting with citrus, floral, and tropical tones; maybe it's just too flavorful for the DOC panelists?⁠⠀
Ratatuja, a skin-contact Col Fondo sparkler, is made up of Glera, Pinot Bianco, Verduzzo, Chardonnay, and Friulano which macerate on their skins for several days before being pressed off for fermentation. It has lovely weight and texture from the maceration.⁠⠀

Tredicisette is made from the local red grape, Raboso, which is naturally very high in acidity. Spending just a couple days on the skins before being pressed off, this col fondo rosé excites the palate with notes of bright red berries, grapefruit, and a dry, mineral-driven finish.