Gattinara di Nervi was made from 100% Nebbiolo grapes grown on volcanic porphyry rich in minerals and clay mixed with fine sands, located at an altitude between 290 and 425 metres above sea level. The area of origin is that of the DOCG Gattinara, in the province of Vercelli, which covers only the territory relating to the homonymous municipality. The typical grape of this area is Nebbiolo, here called Spanna, which, unlike Nebbiolo da Barolo, expresses itself in a more subtle and austere way, giving rise to wines of great elegance and depth. The Gattinara di Nervi has aged for 36 months in wooden barrels, after fermentation in steel tanks at a controlled temperature.

GATTINARA NERVI: TASTING

Gattinara di Nervi seduces the eye with its intense garnet red colour. On the nose, it releases aromas of ripe red fruit and potpourri that combine subtle notes of undergrowth and dark spices. The taste is fine and harmonious, supported by smooth tannins and an intriguing and persistent mineral freshness. At the table, it goes well with aged cheeses and recipes based on red meats and game.