A single, large contiguous estate on the Gattinara hillside, featuring acidic soils rich in minerals derived from the weathering of ancient volcanic porphyry.
Twenty-four hectares of vineyards are etched into the collective memory of this noble appellation:
Molsino: the legendary heart of these granitic hills, a south-facing amphitheater.
Valferana: the majestic intimacy of the most sheltered zone, offering metallic and refined qualities.
Garavoglie: the historic "balcony" overlooking the plain—an entire hillside of vines bathed in sunlight from dawn to dusk.
The soils are characterized by low pH and a high clay content mixed with fine sands; they possess an intrinsic capacity to absorb minerals (manganese, iron, and zinc) at levels nearly ten times higher than the average Italian vineyard. This allows unique characteristics of acidity, tannins, and color to be transferred to the grape clusters, while also enabling yeasts to ferment the must in a much more natural way.
Nervi constantly measures and monitors soil vitality data and can already define its soil as "alive."
Maintaining this status is one of the company's most important goals. This will be ensured through the use of vermicompost (currently the most biologically active organic matter available), targeted cover cropping and green manure, and proper, non-invasive soil cultivation.

WINERY

Luigi Nervi, the company's founder, purchased the 19th-century residence from Vincenzo Bertolazzi for 17,000 lire in April 1919. In 1901, the area in front of the winery was home to a vineyard and Mr. Bertolazzi’s private bowling alley. It was on this site that the cellar expansions still present today were constructed.
Since 1919, the Italian-style garden (the only one of its kind in the town of Gattinara), the shop, and the historic brick-vaulted cellar have remained virtually unchanged. Today, the estate covers 3,800 m², including 1,100 m² of underground space housing the aging cellars—perfect conditions for the maturation of our fine wines.
The goal of the aging process is to harmonize the chemical and physical characteristics of our wines, ensuring maximum longevity. Achieving this requires the use of oak barrels that facilitate slow, steady micro-oxygenation, while also allowing for the subtle infusion of aromas from the wood itself.
Patience is a key ingredient at Nervi, allowing us to draw out the extraordinary aromatic complexity of our Nebbiolo clones. These aromas reveal themselves at harvest time only to those with a deep understanding of our grapes; the full aromatic profile is ultimately unlocked after at least three to four years of aging. Unlike the exuberant aromatics typical of varieties such as Moscato, Nebbiolo offers only subtle hints of its elegant, complex potential immediately after vinification.
Thanks to its long history, our winery boasts an impressive array of vessels from various eras and materials—ranging from truncated-cone wooden vats and early 20th-century concrete tanks to modern stainless steel vessels. Each vessel is dedicated to the production and aging of a specific wine. Regarding the use of steel, we highlight that it is primarily employed for the fermentation of Gattinara DOCG, Coste della Sesia Spanna DOC, and the Nervi Rosa rosé.