Tasting Notes


Bright straw yellow with golden hues; very fine, persistent perlage.

On the nose far from the standard "bread crust" profiles of commercial sparkling wines. Expect fresh citrus (lemon zest), green apple, white flowers (broom), and a very pronounced, chalky minerality.

On the palate bone-dry, electric, and saline. It cuts with high acidity, showing unripe orchard fruit and light yeastiness, leading to a long, clean, and bracing finish.

Food pairing: outstanding as an aperitif, with raw seafood/crudo, sushi, oysters, or fresh/soft cheeses.

Service Temp: 8°C to 10°C (46°F to 50°F).

LENOO

Nicola Gatta “Cuvée Nature” 30 lune

Regular price $55.00
Sale price $55.00 Regular price
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Nicola Gatta is a fiercely independent, natural winemaker producing his wines artisanally on the limestone hills of Gussago, on the edge of Franciacorta. He famously declassified his wines to break away from the DOCG's rigid rules, choosing instead to farm biodynamically and vinify without added sulfites or dosage.

Cuvee Nature “30 lune” is generally a Non-Vintage (NV) blend of Chardonnay (80%) and Pinot Noir (20%).

The wine is aged on lees for 30 months/ 2.5 years, using lunar cycles rather than standard calendar months to time his cellar operations (30 Lune). This wine is a Brut Nature/Zero Dosage (No sugar added at disgorgement). Zero added sulfites.

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  • Producer

    Nicola Gatta, Gussago, Lombardy, Italy (Eastern border of Franciacorta)

  • Varietal

    80% Chardonnay and 20% Pinot Noir

  • Region

    Gussago, Lombardy, Italy (Eastern border of Franciacorta)

    Appellation: Vino Spumante (Declassified Franciacorta)

  • Alcohol

    12% ABV

  • Net volume

    750 ml

  • Vintage

    NV (Non-Vintage)

  • Cellar until

    Drink now untill 5 years

  • Closure type

    Natural Cork

Tasting Notes


Bright straw yellow with golden hues; very fine, persistent perlage.

On the nose far from the standard "bread crust" profiles of commercial sparkling wines. Expect fresh citrus (lemon zest), green apple, white flowers (broom), and a very pronounced, chalky minerality.

On the palate bone-dry, electric, and saline. It cuts with high acidity, showing unripe orchard fruit and light yeastiness, leading to a long, clean, and bracing finish.

Food pairing: outstanding as an aperitif, with raw seafood/crudo, sushi, oysters, or fresh/soft cheeses.

Service Temp: 8°C to 10°C (46°F to 50°F).

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