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At least four years ageing are necessary before the whole features of GATTINARA NERVI could completely be tasted. But this long wait time is properly repaid because a GATTINARA NERVI wine is not only a very good simple GATTINARA, but is something special, because particularly special are care and attention devoted for producing it. First of all the soil owned by Nervi, rocky and rich in minerals, is one of the best vineyard of the entire Gattinara appellation with mainly southern exposure; more particular the "Molsino Area" is entirely exposed to south. Grapes are harvested only when full ripening has been reached. The grapes are destemmed without crushing the raisins and then pressed gently. Fermentation is carried out at controlled temperature in oak vats for 12/15 days with several pump over per day for the best colour extraction. Ageing is carried out in casks for the entirely three years (instead of only one) using the best wood: Slavonian oak. After this period GATTINARA NERVI has a refining time of minimum 6 months in bottle before selling. |
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