reduced to the bone. Determined, courageous, and free, in one of the most conventional wine regions in Italy!productive, controlled during pruning by adjusting the bud load. Today, the oldest vines are 80 years old and are tended by Carolina with the same passion as her father Lorenzo, who still supports her in working the land, along with her brother Lino and mother Renata, who is responsible for the vegetable garden and domestic animals. Her farm can truly be defined as self-sufficient and autarchic: in addition to the vineyards, there are corn fields and livestock, from which most of the organic matter used in agriculture comes. Systemic work!
Carolina Gatti is the unconventional and revolutionary spirit of the Prosecco production area, deliberately borderline, outside the regulations, far from conventions, banned... like her bubbles! Faithful to a deep sensitivity for true and authentic wine, she has replaced systemic treatments in the vineyard with Bordeaux mixture and only uses copper and sulfur, and in the cellar, fermentations are activated only with indigenous yeasts. Before bottling, Carolina's wines are not filtered and the doses of added sulfites are
reduced to the bone. Determined, courageous, and free, in one of the most conventional wine regions in Italy!productive, controlled during pruning by adjusting the bud load. Today, the oldest vines are 80 years old and are tended by Carolina with the same passion as her father Lorenzo, who still supports her in working the land, along with her brother Lino and mother Renata, who is responsible for the vegetable garden and domestic animals. Her farm can truly be defined as self-sufficient and autarchic: in addition to the vineyards, there are corn fields and livestock, from which most of the organic matter used in agriculture comes. Systemic work!
Carolina Gatti is the unconventional and revolutionary spirit of the Prosecco production area, deliberately borderline, outside the regulations, far from conventions, banned... like her bubbles! Faithful to a deep sensitivity for true and authentic wine, she has replaced systemic treatments in the vineyard with Bordeaux mixture and only uses copper and sulfur, and in the cellar, fermentations are activated only with indigenous yeasts. Before bottling, Carolina's wines are not filtered and the doses of added sulfites are
