Gattinara and its wines

Gattinara is one of the most prestigious appellations of North Piedmont, located in the the province of Vercelli, at the foot of the Pennine Alps.
This small but historic wine district is famous for producing great Nebbiolo-based reds, locally called Spanna, which here express an extraordinary finesse, longevity and minerality.

The area stands out for its porphyritic volcanic soils, rich in minerals, and for the a cool continental climate with wide temperature swings, which give the wines aromatic depth, structure and vibrant acidity.

What is the Gattinara wine district?

Gattinara is a DOCG (Denominazione di Origine Controllata e Garantita) since 1990. The rules of the appellation require:

• Gattinara DOCG

  • Min. 90% Nebbiolo (Spanna)

  • Max 10% Bonarda di Gattinara and/or Vespolina

  • Minimum ageing: 3 years (of which 2 in wood)

  • Riserva: at least 4 years, of which 2 in wood

The area covers exclusively the the commune of Gattinara, on hills facing south-west and south-east, between 250 and 500 metres above sea level.

Characteristics of Gattinara Wines

Colour

• Transparent ruby red when young, turning garnet with age.

Aromas

• Fruity: Cherry, raspberry, plum.

• Floral: Rose, dried violet.

• Spicy and Mineral: Leather, liquorice, iron, graphite, alpine herbs.

Palate

• Taut and Vertical: Marked acidity and dense tannin.

• Elegant and Long-lived: Wines that improve for decades.

• Saline and Mineral: A unique expression of the porphyry soils.

Typical Grape Varieties of Gattinara

Black Grape

• Nebbiolo (Spanna): The leading grape variety, here in one of its most austere and mineral expressions.

• Vespolina: In a small proportion, it adds spicy notes.

• Bonarda di Gattinara (Uva Rara): It makes the wine rounder and more harmonious.

Why choose a wine from Gattinara?

The Gattinara DOCG is one of the great Italian reds for ageing, an elegant, less opulent alternative to the better-known Barolo and Barbaresco.
Perfect for:

• Red meat, roasts and braised dishes

• Game and feathered game

• Aged cheeses, such as Castelmagno and Bitto

• Traditional Piedmontese dishes, such as polenta concia or tajarin with ragù