According to the Spanish dictionary, passion
is the “appetite for something or strong liking for it”. Certainly, true passion is what they have at the Azienda Agricola Piero Gatti
where they have been dedicated to the production of Muscat wines for over 100 years.
The first to feel this frenzy were Piero Gatti’s grandparents, who founded this winery at the beginning of the 20th century. To do so, they went to the Moncucco hill, in Santo Stefano Belbo (a commune in the Piedmont province of Cuneo), which is home to the best area for growing Moscato. Since then, the winery has not stopped growing, now becoming a benchmark thanks to the commitment that the Gatti family has always made to innovation (they were among the first to use isobaric technology for bottling).
Today, Rita and Barbara (Piero’s wife and daughter) are at the helm, making Azienda Agricola Piero Gatti one of the few Italian companies run by women. This is where they made Piero Gatti Brachetto Piemonte, a sparkling wine made from Brachetto within the D.O. Piemonte.
However, this is not the only thing. As well as these factors, there are others that also make this winery special, like their vineyard cultivation (with organic fertilisers and no herbicides); or their completely manual work. As well as that, in the winery, Piero Gatti follows his own winemaking methods, far removed from trends and standardised products.
Each of the wines has a soul of its own. This begins through their care of 7 hectares of vineyards spread across Santo Stefano Belbo, Cossano Belbo and Nizza Monferrato. Traditionally, this area is part of the DOCG Moscato d'Asti; however, in early 2000, Piero decided to leave this denomination and switch to the DOC Piemonte, because the harvesting rules and dates imposed by the former didn’t allow him to start at the time that his vineyards demanded (where the grapes ripened earlier due to them facing south).
To make Piero Gatti Brachetto Piemonte, the grapes are harvested by hand. The best grapes are taken to the winery, where they are gently crushed and pressed. The main aim is to slightly break the grape skin in order to promote the exchange of substances and polyphenols between the grapes and the must over the 2-3 days of maceration. The main aim of this process is to enhance aromas and flavours. Following this process, the must is kept at -2°C until fermentation with selected yeasts begins. Finally, Piero Gatti Brachetto Piemonte is bottled and put on sale, ready to surprise and continue to awaken passions.