WINES


Nervi´s wines have maintained a distinct style over time. Nevertheless each vintage mirrors the climatic conditions of that particular year. In the alpine foothills our vineyards are blessed with sunny, breezy days and cool nights. The high content of volcanic gravel and clay provides fresh and elegant wines that mature gracefully.

gattinara-new

GATTINARA

Variety: 100% Nebbiolo
Vineyards: Molsino, Valferana, Garavoglie, Casacce at 290-420m a.s.l.
Vinification: Gentle destemming and crushing, fermentation in stainless steel vats at
controlled temperatures
Ageing: 3 years in large oak barrels; further ageing in traditional cement vats; 1 year bottle ageing
Alcohol content: 13.5% vol.
Food pairing: Pasta and rice main courses (first and foremost, risotto), red meats, lamb, game, aged cheeses
Serving temperature: 16-18° C

Awards

Award 2006

Award 2008

Award 2010

Review

Gattinara 2008: “Intense aromas suggest violet, rose, perfumed berry, leather and spice, with balsamic notes. The focused palate delivers sour cherry, crushed raspberry, leather, mineral and white pepper alongside polished tannins. It’s balanced with nice depth. Drink 2016–2028.”
K.O. (3/1/2015) “Editors Choice”
by Kerin O’Keefe
Wine Enthusiast 2015

Gattinara 2006: “A rich red, exuding licorice, cherry, strawberry, floral and spice flavors, singed by iron and tobacco notes. Intense and harmonious, with excellent grip and a lingering aftertaste.”
Wine Spectator 2015

Gattinara 2002: “This is mature, displaying sweet cherry, licorice and spice flavours, with a mineral streak emerging on the finish. The tannins are a bit drier here than in the younger vintages, but food should take care of that. Offers a lovely, vibrant aftertaste.”
Wine Spectator 2015

“Anche gli altri vini ed in particolare il Gattinara classico risultano eleganti e molto tipici.”
Bibenda/AIS 2014

“Freschi toni balsamici, cenni di sottobosco, gusto pieno e articolato, finale sulle note di genziana”
L´Espresso 2014

Gattinara 2006: “…grande integrità e gioventù, con toni fruttati e leggermente floreali, sorretto com´è da raggiante freschezza e mineralità”
Slow Wine 2014

Link to Wine Enthusiast´s tasteing notes on the web:
valferana-new

VALFERANA

Variety: 100% Nebbiolo
Vineyards: Valferana at 320 m a.s.l.; a selection of the best grapes
Vinification: Gentle destemming and crushing, fermentation in truncated conical oak vats and cement vats at room temperature
Ageing: Minimum 4 years in wood of capacities varying from 10 to 30 hl; brief passage in cement; 6-12 final months of bottle ageing
Alcohol content: 14% vol.
Food pairing: Risotto, red meats, roasts, lamb, game, aged cheeses
Serving temperature: 16-18° C

Awards

Award 2004

Jancis Robinson´s Purple pages: 17,5 Drink 2011-2018

La Revue du Vin de France: 17,5/20

Award 2005

Jancis Robinson´s Purple pages: 17,5 Drink 2011-2018

La Revue du Vin de France: 17,5/20

Award 2009

Review

Jancis Robinson´s Purple pages: 17,5 Drink 2011-2018

La Revue du Vin de France: 17,5/20

“I’m told the current Norwegian owner sold a bank to buy this winery. This Nebbiolo is wonderfully transparent – clearly alpine with strong balsamic notes.”
Jancis Robinson´s Purple pages

“[Un de] Cinq somteux vins [de nebbiolo piémontais] a decouvrir… Très expressif, diaphane, tout en parfums (fleurs fanées, récurrente suggestion de rouille), ce vin possède des ressources insoupçonnées de tension et de longueur tannique. Toucher particulièrement suave et élégant. Grand classicisme aérien, finesse d’un grand bourgogne…”
LA RVF n° 576 nov 2013

molsino-new

MOLSINO

Variety: 100% Nebbiolo
Vineyards: Molsino 350-420 m a.s.l. 13,4 ha area; a selection of the best grapes
Vinification: Gentle destemming and crushing, fermentation in truncated conical oak vats and cement vats at room temperature
Ageing: Minimum 4 years in wood of capacities varying from 10 to 20 hl; short period in cement; one final year of bottle ageing
Alcohol content: 13.5% vol.
Food pairing: Risotto, red meats, roasts, game, aged cheeses
Serving temperature: 16-18° C

Awards

Award 2006

Award 2008

Award 2009

awards-molsino-2009

Review

Nervi Molsino 2008: “Smoke, graphite, leather, woodland berry, forest floor and balsamic notes lead the nose on this complex, elegant wine. The palate offers dried black cherry, ground pepper, grilled sage, mineral and licorice alongside firm but polished tannins and bright acidity. Give it time to develop fully.”
(3/1/2015) — 93pts “Cellar Selection”
by Kerin O’Keefe
Wine Enthusiast 2015

Molsino 2006: “A little funky on the nose at first, but with air, this opens to floral, dried cherry and strawberry flavours, accented by anise, menthol and mineral notes. Elegant, with a silky texture and fine lenght.”
Wine Spectator 2015

“L´imponente Molsino, vigneto dal grande fascino e patrimonio dell´antica casa vinicola Nervi da oltre un secolo, si affaccia sulla pianura vercellese. Gli fanno da quinta le colline del Bramaterra con all´orizzonte la serra morenica del canavese e le colline novaresi che da Boca digradano verso Novara. Lo si raggiunge attraversando un piccolo bosco, che ha sostituito nel tempo delle antiche vigne. Chi si reca a visitarlo per la prima volta, non immagina neppure lontanamente un simile spettacolo, con alle spalle il Monterosa, possente montagna dal profilo himalaiano, che sembra posta a difesa di questo stupendo anfiteatro. È il quadro più significativo dei vigneti del Nord Piemonte, dove il Nebbiolo ci regala uno dei suoi gioielli migliori, il Gattinara. Luigi Nervi fondò l´azienda all´inizio del ´900 e unendo molte piccole proprietà vitate creò il vigneto Molsino, 24 ettari in un corpo unico, caratterizzato da terreni poveri, ricchi di minerali e scheletro, con esposizione perfetta. Su questa base e con un´attenta attività di cantina non può che nascere un grande vino di cui l´esempio ci è dato dall´eccellente Molsino 2006, un Gattinara di grande finezza olfattiva, punteggiato di piccoli frutti, fiori e suadente mineralità. Ha una beva spettacolare, con finissima tannicità e larga freschezza.”
Bibenda/AIS 2014

“Cru tra i più celebrati della collina di Gattinara, il Molsino regala quest´anno una prestazione di grande carattere … di magnifica ampiezza aromatica, limpido, invitante, si conferma rosso di caratura superiore al palato, dove ha grande spazialità e particolare naturalezza nello sviluppo, con tannini fini e finale davvero profondo.”
L´Espresso 2014

“…Molsino, uno tra gli anfiteatri vitati più belli del Piemonte… Splendido il Gattinara Molsino 2006 che ha accenni più terziari, è più austero e profondo del fratello e si dona con assoluta eleganza ed equilibrio. Polpa e magnifico nerbo assieme. Un “Grande Vino.”
Slow Wine 2014

podere-dei-ginepri-new

PODERE DEI GINEPRI

Variety: 90% Nebbiolo, 10% Vespolina and Uva Rara
Vineyards: Valferana, Garavoglie, Casacce at 290-350 m a.s.l.
Ageing: 18 months in large Slavonian oak casks; further ageing in cement vats
Alcohol content: 13.5% vol.
Food pairing: pasta and rice main courses, red meats, medium-aged cheeses
Serving temperature: 16-18° C

Awards

Award 2010

Review

Podere dei Ginepri 2010: “Here’s a bright, savory Nebbiolo that opens with inviting aromas of perfumed berry, rose petal, savory herb and anisette. The sleek palate offers crunchy red cherry, white pepper, cinnamon and a mineral note alongside polished tannins and edgy acidity.”
Wine Enthusiast 2015

“Elegante, maturo, molto fine nell´estrazione tannica, persistente”
L´Espresso 2014

“Saporito e succoso”
Slow Wine 2014

spanna

COLLINE NOVARESI – SPANNA

Variety: 100% Nebbiolo
Vineyards: Nebbiolo grapes come from vineyards situated in the commune of Fara, apt to Fara D.O.C. wine
Ageing: 6 months in cement vats
Alcohol content: 13% vol.
Food pairing: Pasta and rice main courses, red meats, medium-aged cheeses
Serving temperature: 14° C

bianca

BIANCA

Variety: 100% Erbaluce from vineyards in soil of morainic origin in the Canavese area at 370 m a.s.l.
Vinification: Gentle pressing and cryomaceration. Vinification in stainless steel vats at controlled temperature. Short élevage on the yeast to enhance the fragrances of fermentation
Alcohol content: 12.1% vol.
Food pairing: Starters, first courses, delicate fish dishes, fresh shell fish and vegetables
Serving temperature: 6-8° C

Awards

Award 2012

Award 2013

Award 2014

Review

Bianca 2013: “Made with native grape Erbaluce, this elegant, refreshing white offers a lovely fragrance of wild flower, alpine herb and stone fruit. On the palate, a light mineral vein accents fresh apple and white peach flavors, while bright acidity provides balance and freshness. It closes on a note of white almond.”
Wine Enthusiast 2015

“…Rosato ed Erbaluce piacevoli e veloci.”
Bibenda/AIS 2014

rosa

ROSA

Variety: 80% Nebbiolo, 20% Uva Rara (Bonarda from Novara)
Vineyards: Vineyards owned by members of the Alto Piemonte Consortium
Vinification: Short contact on the skins between 6 and 8 hours followed by bleeding
Ageing: 4 months on the lees and 1 month bottle-ageing
Alcohol content: 12.3% vol.
Food pairing: Cocktails, starters, pasta and rice dishes, fish and shell fish
Serving temperature: 6-8° C

Awards

Award 2012

Award 2013

Award 2014

Review

“…Rosato ed Erbaluce piacevoli e veloci.”
Bibenda/AIS 2014

“Fruttato e dalla beva spensierata e piacevole”
Slow Wine 2014

jefferson

JEFFERSON 1787®

Variety: 100% Nebbiolo
Vinification: Harvest times based on the maturation curve most apt for the production of wine destined as sparkling. Base wine fermentation at a controlled temperature of 16°C. Tirage in early March 2014. Yeasts derived from an alpine strain are used for the second fermentation. Second fermentation in bottle at a constant temperature of approximately 14°C in the historic cellars at Nervi.
Dégorgement: Performed at the beginning of December 2014

Dégorgement: Performed at the beginning of December 2014
Elevage: 9 months in bottle
Tasting notes: Fine crown, approximately 1.5mm; fine persistent bubbles
Sensory impressions: Clear bright pink hue with rose petal highlights. A fresh sensation of red berries on the nose followed by a complex note of wild rose. Honouring its origins, the complexities of Nebbiolo are revealed on the palate which provides not only the serious structure but also evident elegant balsamic notes.
Serving temperature: 6-8° C

magnum

GATTINARA – MAGNUM

Nervi celebrated a century of sustainable viticulture and fine wine making by reintroducing the original 1906 Nervi label on the Gattinara magnum bottles. Our vineyards, rich in clay and volcanic gravel, have been planted with Nebbiolo since the 13thcentury. We prune and harvest by hand and rely on gentle aging in large barrels (botte) to make this austere and mineral-rich wine renowned for its elegance and longevity.

GRAPPE


grappa-molsino

Nervi Molsino Cru Nebbiolo Grappa

Variety: Gattinara Nebbiolo marc from the Molsino vineyard
Vinification: The distilling is performed in the long-established distillery in Valdôtaine in Valle d’Aosta. The selection of raw materials and their proper storage is essential to obtain a superb distillate. La Valdôtaine distillery uses four traditional 1947 steam pot stills which each carry 400kg of marc as well as a modern airtight alembic in bain-marie. In the stills, the process lasts about three and a half hours and produces between 14 and 16 litres  of grappa according to the quality of the marc.  Ageing in oak casks follows.

Tasting notes
Appearance: Deep gold hues, slightly amber, bright
Nose: Intense and refined with predominant vanilla notes, followed by sweet almond, tobacco, tea leaves, black pepper
Palate: Rounded and balanced mouthfeel characterized by fresh marasca cherry notes along with hints of sweet almond
Serving temperature: 13° C
Suggested stemware: Small tulip-shaped with an open rim

grappa-gattinara

Nervi Nebbiolo Grappa from Gattinara

Variety: Gattinara Nebbiolo marc
Vinification: The distilling is performed in the Villa Rosati distillery in the heart of the Langhe region. The distilling apparatus is the heart of the structure: the first phase of the process is carried out in direct steam, while the second phase uses the bain-marie method. This allows for immediate working of the fresh marc and the resulting grappa is kept in steel vats.

Tasting notes
Appearance: Clear, bright
Nose: Extremely refined, floral bouquet with predominant violet notes followed by rose and raspberry
Palate: Rounded and balanced mouthfeel characterized by fresh cherry notes
Serving temperature: 13° C
Suggested stemware: Small, tulip-shaped with an open rim