Produced from Nebbiolo grapes grown in the Molsino, Valferana, Garavoglie and Casacce vineyards, between 290 and 425 meters above sea level and overlooking the Vercelli area; soils are characterized by acid pH and great richness of clay, mixed with fine sands with an intrinsic capacity to absorb minerals. In the cellar the grapes are de-stemmed and pressed by soft pressing, the wine ferments 20 days in steel tanks at a controlled temperature after which it is aged in large barrels for 36 months; before it goes on sale, it rests in glass for a few months.
Wine with excellent evolutionary skills.
Taste it at a temperature of 17 ° -18 ° C on beef tenderloin.
TO KNOW MORE
Nervi has a single large body in the Gattinara hill with acid soils, very rich in minerals derived from the crumbling of the ancient volcanic porphyry. They are characterized by acid pH and great richness of clay, mixed with fine sands with an intrinsic capacity to absorb minerals (Manganese, Iron and Zinc), almost ten times higher than the average of Italian vineyards, allowing the transfer of unique acidity characteristics to the bunch , tannins and color as well as allowing the yeasts to ferment the must much more naturally. Nervi constantly measures and monitors the soil vitality data and, to date, can already define its own "living" terrain. Maintaining this status is one of the most important goals for the company. This result will be guaranteed through the earthworm compost (the most vital organic material available at this time), the targeted sowing and green manure as well as the correct and non-invasive soil processing.