A single large body on the Gattinara hill with acidic soils, very rich in minerals derived from the crumbling of ancient volcanic porphyries.
There are 24 hectares of vineyards imprinted in the collective memory of this noble denomination:
Molsino, the mythical heart of these granite hills, an amphitheater that opens towards the south.
Valferana, the majestic intimacy of the most sheltered, metallic and refined area.
Garavoglie, the historic balcony overlooking the plain, the entire hill covered in vines, from dawn to dusk.
They are characterized by an acidic 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 characteristics of acidity, tannins and color to the bunch as well as allowing the yeasts to ferment the must in a much more natural way.
Nervi constantly measures and monitors the vitality data of the soil and, to date, can already define its soil as "alive".
Maintaining this status is one of the most important objectives for the company. This result will be guaranteed through earthworm compost (the most alive organic matter available at the moment), targeted sowing and green manures as well as correct and non-invasive soil cultivation.

CELLAR

Luigi Nervi, the founder of the company, purchased the nineteenth-century residence from Vincenzo Bertolazzi for 17,000 lire in April 1919. In 1901, the area in front of the cellar was home to a vineyard (omittedLand cultivated with vines) and Mr. Bertolazzi's private bowling alley. The cellar extensions that are still present today will be built on this alley.
From 1919 to today, the Italian garden (unique in the city of Gattinara), the shop and the historic cellar with brick vaults have remained almost unchanged. Today the company covers 3,800 m² of which 1,100 m² underground hosting the aging cellars, perfect for the maturation of our great wines.
The goal of the aging process is to harmonize the chemical and physical aspects of our wines, making them as long-lived as possible. To achieve this goal it is necessary to use oak barrels that allow a slow and constant micro-oxygenation of the wine without neglecting the delicate aromatic transfer of the woods used.
Patience is the essential ingredient of Nervi, in order to extract the extraordinary aromatic complexity from our Nebbiolo clones. These aromas are revealed during the harvest only to profound connoisseurs of our grapes. The aromatic heritage will finally be released after at least 3-4 years of aging. Unlike the exuberance of aromas typical of some aromatic varieties, such as Moscato grapes, Nebbiolo, when tasted, reveals only a few small clues about the elegant and complex aromatic potential of the wine after vinification.
Our winery boasts, thanks to its long history, a real battery of wine vessels from different eras and materials. From truncated conical wooden vats to early 1900s concrete tanks to modern stainless steel tanks. Each of these vessels is intended for the production and aging of a specific wine.
Starting from the use of steel, we emphasize that this is used mainly for the fermentation of Gattinara DOCG, Coste della Sesia Spanna DOC and the rosé Nervi Rosa.