Nervi-Conterno Vigna Valferana Gattinara 2018

Nervi-Conterno Vigna Valferana Gattinara 2018 is a finely etched, high-altitude expression of Nebbiolo from the volcanic slopes of northern Piemonte. Drawn from a single, west-facing cru at 300–350 meters, it showcases the grape’s famed transparency to place with a particularly cool, focused profile. In contrast to its sibling Molsino, which tends to be more open and opulent, Vigna Valferana leans into precision, tension, and structure—capturing the classical, ageworthy side of Gattinara’s historic terroir.

Tasting Notes
In the glass, the 2018 Vigna Valferana is medium ruby with a delicate garnet rim, already hinting at Nebbiolo’s noble evolution. The nose is lifted and detailed, with blue and violet flowers, sour cherry, candied orange peel, and subtle notes of tobacco smoke, underbrush, and dried herbs, all layered over a stony, almost volcanic minerality. On the palate, the wine is tightly chiseled and crisp, with a linear, focused attack that gradually fans out across the mid-palate. Red and sour cherry, blood orange, and cranberry mingle with hints of tea leaf, leather, and a gentle balsamic note. The tannins are firm, fine-grained, and distinctly present, giving the wine an extra structural edge that promises excellent longevity. Fresh, cool-climate acidity keeps everything vibrant and precise, suggesting a graceful evolution over 10–20 years in a good cellar.

Production
Vigna Valferana is a single vineyard in Gattinara, in Alto Piemonte, planted on mineral-rich, volcanic soils that are key to the wine’s tension and aromatic clarity. The west-facing exposure and 300–350 meter altitude provide slightly cooler growing conditions, extending ripening and preserving acidity, while allowing Nebbiolo to ripen slowly and evenly. Grapes are carefully hand-harvested to ensure only perfectly healthy clusters reach the winery. Fermentation is traditionally oriented, with extended maceration to gently extract color, aromatics, and fine tannins, followed by aging in large neutral oak to respect the purity of the fruit and terroir. The result is a wine that is both finely sculpted and deeply expressive of its origin.

Food & Serving
This Gattinara’s structure and aromatic complexity make it a superb partner for classic Northern Italian cuisine: think braised veal shank (ossobuco), slow-cooked beef or game, truffle risotto, porcini mushroom dishes, and aged cow’s milk cheeses. It also works beautifully with roasted lamb, duck, or hearty autumn vegetable dishes featuring root vegetables and herbs. Serve at 16–18°C (60–64°F) to highlight its finesse and aromatic detail. Decanting for 1–2 hours in its youth is recommended to soften the tannins and allow the floral and citrus notes to fully open; older bottles can be decanted more gently, mainly to remove sediment.

Producer
Nervi-Conterno unites Gattinara’s oldest winery, Nervi (founded in 1906), with the winemaking heritage of the legendary Giacomo Conterno estate of Barolo fame. In 2018, Roberto Conterno acquired Nervi and renamed it Nervi-Conterno, bringing meticulous vineyard work and an uncompromising, terroir-driven philosophy to the historic cellars of Alto Piemonte. Today, the estate is a benchmark for Gattinara, helping to restore the region’s reputation as a grand terroir for Nebbiolo, with single-vineyard bottlings like Vigna Valferana and Molsino regularly drawing critical acclaim and international attention.