Gattinara

Garnet colour accompanies a bouquet of marasca cherry and blueberry, with powder, fireplace and tertiary aromas emerging as the wine opens. The palate is austere rather than immediate and develops gradually in the glass. Bunches are gently destemmed and pressed, with maceration lasting at least twenty days in oak and steel vats. Maturation takes place for a minimum of three years in large oak casks.

Floral notes, iron, anise and berries characterize this aromatic Nebbiolo. Grapes are harvested by hand, followed by about fifteen days of fermentation. The wine spends three years in 25-hectolitre botti and at least six months in stainless steel for natural clarification before bottling. The estate determines the timing of release according to the wine's drinkability.