LombardiaBubble method: classic Dosage: 7 g/l Size: 0.75 l Soil: Calcareous Vinification and aging: Solera harvest, from 2006 to 2016. Vinification In white, with soft pressing of the grapes with a horizontal press and spontaneous fermentation with indigenous yeasts. No clarification or filtration. Aging on the lees for 36 months (moons) Total sulfur: 69 mg/l N. of bottles produced: 965
Nicola Gatta 
Pinot Nero 100%
Denominazione: IGP Salento Annata: 2017 Formato: 0,75 l Metodo Bollicine: Martinotti Dosaggio: Zero Certificazioni: Biologico Suolo: Arenaria e pelite, con notevole presenza di ciottoli e humus Estensione del vigneto: 2,5 ha Tipo di impianto: Controspalliera libera Densità ceppi per ha: 4.500 ceppi per ha Età media del vigneto: 5 anni Produzione media per Ha: 60 ql/ha Vinificazione e affinamento: Pressatura soffice e fermentazione spontanea a basse temperature tramite pied de cuve in contenitori di acciaio inox. Travaso in autoclave e presa di spuma fino all’esaurimento degli zuccheri fermentescibili, affinamento per diversi mesi con frequenti battonage. Solforosa totale: n.d. - Senza Solfiti Aggiunti Bottiglie prodotte: 10.000
Bubble method: classic Dosage: 7 g/l Size: 0.75 l Soil: Calcareous Log density per ha: 4,500 logs per ha Average age of the vineyard: 5 years Vinification and aging: Harvest mainly 2014, with a small addition of reserve wine from the 2013 vintage stored in a concrete tank. White vinification, with soft pressing of the grapes and spontaneous fermentation with indigenous yeasts. No clarification or filtration. Aging on the lees for 30 moons Total sulfur: 37 mg/l - Without added sulphites
Bubble method: classic Dosage: 6 g/l Vintage Wine: 2015 Size: 0.75 l Average age of the vineyard: 35 years Vinification and aging: Manual harvest carried out at the beginning of September 2015. After soft pressing, the must separated from the stalks and marc is clarified and left to ferment at a controlled temperature. Sparkling process began in March 2016 with refermentation in the bottle (Classic Method), aging with 40 months on the lees and disgorging in October 2019. N. of bottles produced: 12,000
Location
Umbria
Via Benaducci 5/7
06034 Foligno
Opening time
From Monday to Sunday open for lunch and dinner.
Wednesday rest day
Contact us
Phone 0742/344518
Mobile 333/9954749
info@gus.restaurant
GUS srl – Via Benaducci 7/9 – Foligno (PG) – VAT 03455650543
Disclosure obligations for public disbursements: State aid and de minimis aid received by our company are contained in the National Register of State Aid pursuant to art. 52 of Law 234/2012.
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