Nervi Conterno
Gattinara Valferana 2021
| Denomination | DOCG Gattinara |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Aged for at least 3 years (about 40 months) in large oak barrels, then matured in ancient concrete tanks and a further 3–6 months in bottle. |
- Name: Gattinara DOCG Piedmont, Valferana vineyard at the foot of Monte Rosa
- Grapes: 100% Nebbiolo (Spanna), from volcanic soils rich in iron and minerals
- Vinification: spontaneous fermentation in steel or concrete, with 10% whole bunches
- Ageing: 40 months in large oak casks, followed by concrete and 3–6 months in bottle
- Serving: 16-18 °C, decant for 1 hour. Ideal with risottos, roasts, lamb and cheeses
Description
What kind of wine it is
Gattinara Vigna Valferana by Nervi Conterno is a still red wine of extraordinary elegance, the highest expression of the Gattinara region. Made from Nebbiolo grapes, locally known as Spanna, it stands out for its complex and enveloping bouquet. On the nose, notes of small red fruits, medicinal herbs and a distinctive ferrous note emerge. On the palate, it is harmonious, characterised by a silky tannin and a fine texture that give it remarkable gustatory drive. Its refined drinkability makes it the ideal companion for rich risottos and roast meats.
Where it comes from
This wine originates from the renowned Valferana vineyard, located at the foot of Monte Rosa in Piedmont. The proximity to the Alpine massif ensures a unique microclimate and excellent sun exposure, both fundamental for the slow and steady ripening of Nebbiolo. The volcanic soils, rich in quartz porphyry, clays and valuable minerals such as iron and potassium, have a marked acidity. This particular geological composition gives the wine a profound mineral character, enhancing the vibrancy of its colour and the solidity of its structure.
How it is produced
After manual harvesting, the bunches are destemmed and gently crushed. The spontaneous fermentation, carried out by indigenous yeasts, takes place at a controlled temperature in cement and steel vats for over three weeks, with the use of a small proportion of whole bunches. Subsequently, the wine matures for a long time in large oak barrels, which encourage slow and steady micro-oxygenation. The ageing process continues in historic cement vats and ends with a period of rest in the bottle, ensuring Gattinara’s remarkable longevity.
History and Curiosities
The Gattinara Vigna Valferana represents the excellence of the oldest winery in the Vercelli area, founded at the beginning of the twentieth century and now led by Roberto Conterno. Made exclusively from Nebbiolo grapes, locally known as Spanna, this prestigious red originates from the historic vineyard at the foot of Monte Rosa, once known as Val Florana. Thanks to careful ageing in the evocative underground cellars with their original vaulted ceilings, the wine develops an aristocratic charm and extraordinary longevity, reaching its full expressive peak after a decade of waiting.
Awards
-
2021
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2021
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2021
95/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1905
- Oenologist: Roberto Conterno
- Bottles produced: 115.000
- Hectares: 27
Founded in 1905 by Luigi Nervi, the winery has always been a benchmark for Nebbiolo production in Valsesia, also known as the greenest valley in Italy. The vineyards stretch across spectacular purple-hued slopes, due to the presence of quartz porphyry of volcanic origin, which gives the wines a distinct character compared to those from the Langhe or Roero regions.
One of the estate’s most iconic crus is Vigna Molsino, a natural amphitheater facing south, cradling the vines and allowing for slow, complete ripening. In this unique setting, the winery experienced a major turning point in 2018 with the arrival of Roberto Conterno—already renowned for his Barolo production at the Giacomo Conterno winery in Monforte d’Alba. With the acquisition of Nervi and its 27 hectares of vineyards, Conterno chose to invest in the potential of Nebbiolo from Upper Piedmont, helping to elevate the prestige of Gattinara DOCG on an international scale. Read more
| Name | Nervi Conterno Gattinara Vigna Valferana 2021 |
|---|---|
| Type | Red green still |
| Denomination | Gattinara DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Nervi Conterno |
| Story | History and Curiosities The Gattinara Vigna Valferana represents the excellence of the oldest winery in the Vercelli area, founded at the beginning of the twentieth century and now led by Roberto Conterno. Made exclusively from Nebbiolo grapes, locally known as Spanna, this prestigious red originates from the historic vineyard at the foot of Monte Rosa, once known as Val Florana. Thanks to careful ageing in the evocative underground cellars with their original vaulted ceilings, the wine develops an aristocratic charm and extraordinary longevity, reaching its full expressive peak after a decade of waiting. |
| Origin | Gattinara (province of Vercelli), Piedmont, Italy (Valferana vineyard, below Monte Rosa) |
| Climate | Alpine microclimate |
| Soil composition | Volcanic soils with iron, magnesium and potassium; quartz porphyry |
| Fermentation | At least 22 days |
| Production technique | Destemming and soft pressing; temperature-controlled fermentation in steel and/or concrete tanks with indigenous yeasts (about 10% whole bunches); ageing in large oak barrels and refinement in concrete tanks, then in bottle |
| Wine making | Destemming and gentle pressing; fermentation for at least 22 days in cement tanks with indigenous yeasts and about 10% whole bunches; subsequent ageing in large oak barrels for at least 40 months, then in cement tanks and 3–6 months in bottle. |
| Aging | Aged for at least 3 years (about 40 months) in large oak barrels, then matured in ancient concrete tanks and a further 3–6 months in bottle. |
| Allergens | Contains sulphites |