In 1975 Enrico Gatti purchased a single hectare in Erbusco, the heart of the Franciacorta region, and made a still red wine from 1 ha of vines which he sold in demijohns to local restaurants.... Read More

In 1975 Enrico Gatti purchased a single hectare in Erbusco, the heart of the Franciacorta region, and made a still red wine from 1 ha of vines which he sold in demijohns to local restaurants. As he saw the potential for sparkling wines in the region, Enrico expanded it to a family affair. With the support of his children, Lorenzo and Paola, and Paola's husband Enzo Balzarini, they acquired 16ha of vineyards in 1984 with the sole aim of producing world class bubbles. As one of the pioneers of the region, they were able to hire the best minds and oenologists available.

Today, Enrico Gatti is still a family run operation with a third generation involved, and the total production is 100,000 bottles – quite small by local standards. The vineyards are all planted on the regions classic morainic terrain (an accumulation of boulders, stones, or other debris carried and deposited by a glacier). Farming is organic and done exclusively by hand. Made in the methode champenoise with long lees aging and where secondary fermentation takes place in the bottle, every detail to quality is taken to ensure both freshness and complexity.