Franciacorta Satèn Brut DOCG
Roberto Gatti opened his first winery, Ferghettina, in 1991, after working as a cellar master and vineyard manager for twenty years in Franciacorta. At the beginning, the winery only had three hectares (7.4 acres) under vine but today, the family manages 180 hectares (445 acres) of vineyards. Roberto’s children – Laura and Matteo, both enologists – work side by side with him, bringing innovative ideas, such as a special square bottle shape, meant to give the wine greater contact with the lees in comparison to round bottles. This shape leads to greater finesse, flavor and aroma, not to mention originality and beauty. The new state-of-the-art, 64,600-square-foot winery is located in Adro and is totally dedicated to Ferghettina wines.
Elegant, creamy, fine and delicate are the descriptors that come to mind for this perfectly crafted Saten, made with Chardonnay grapes from twenty different vineyards in Franciacorta. Satèn essentially means the pressure in the bottle has to be less than five bar, producing a satin-like softness. The wine ages on its lees for thirty-six months. Distinct aromas of pastries and sugar-coated almonds on the nose; great finesse, a silky texture and a long finish.
Wine exported to
Most recent awards
- 2010 | Wine Enthusiast89
- NV | International Wine Cellar90
- 2008 | Decanter93
Length of alcoholic fermentation:
Type of yeast:
16-18 °C (60.8-64.4 °F)
Stainless steel, for 9 months
Aging in bottle:
36 months on lees
A blend of 25 different vineyards
Adro , Erbusco and Passirano Franciacorta, Lombardy
251 meters (820 feet) above sea level
5,000 plants per hectare
Max 1.5-2 kg per vine
Age of vines:
Time of harvest:
First vintage of this wine:
Total yearly production (in bottles):
45,000, plus 5,000 magnums
Brilliant yellow, fine, lingering perlage, great finesse and silky texture; distinct aromas of warm pastries and sugarcoated almonds; a very long, pleasing finish.
Best served at 6-8 °C (42.8-46.4 °F).
Pairs wonderfully with fish and pasta.
Alcohol cont.12.5% by vol.; dry extract: 27 g/l; total acidity: 7.1 g/l; residual sugar: 6 g/l
Roberto, Laura and Matteo Gatti