The unique characteristic of Gattinara is its complex soil, of volcanic origin, rocky and porous. The hills are steep and difficult to cultivate and the vineyards are almost totally worked by hand.
The Nebbiolo grape is well suited to these conditions. It likes to suffer and the bunches of grapes from Gattinara are small and compact. The wine made with 100% Nebbiolo grapes is an austere wine with strong tannins but masses of character and complexity.
Origin and method of vinification
Grape: 100% Nebbiolo
Area of production: about 7 acres of our estate vineyards Gerbidoni and Lurghe, located in the DOCG area of Gattinara.
Vine training system: guyot, for maximum exposure
Average yield per acre: extremely low at less than 1,800 kg per acre. This is due to extensive green harvesting, thus concentrating the aromas and flavours in the few remaining bunches.
Harvest: hand-picked, usually during the first fortnight of October, and transported to the winery in small crates.
Vinification: soft pressing of the grapes, fermentation in temperature-controlled steel tanks, monitoring the remontage frequency and the oxygen intake, so as to encourage the extraction of polyphenols and aromas. This is followed by a malolactic fermentation.
Ageing: at least 3 years in medium-size French oak barrels of Allier.
Finishing: at least 6 months in the bottle.
Bottle: inspired by an original dated 1904.
Colour: garnet red with a golden rim with aging.
Nose: fine and pleasant, with a hint of violets.
Flavour: dry, harmonious, with a lightly tannic aftertaste.
Recommended initial serving temperature: serve at 16-17° C, in a large glass, uncork some time before serving.
Food pairings: grilled and braised meat, game, seasoned cheeses.
Longevity: These wines come into their own only after 5 or 6 years of ageing and, if stored correctly, can last a lifetime.