Wines Gattinara Nervi - Vigna Molsino - 2013

Viniou Reviews

The 2013 Nervi Gattinara Vigna Molsino is a superb expression of Nebbiolo, hailing from the northern reaches of Piedmont. This cru from the esteemed estate of Nervi is produced from old vines planted in the Molsino vineyard, a prime site celebrated for its steep, south-facing amphitheatre which allows the grapes to ripen to perfection. The 2013 vintage enjoyed a classic, slow-growing season, resulting in remarkable aromatic purity and natural acidity. Fermentation and extended ageing in large Slavonian oak casks help to preserve the delicate nuances of the Nebbiolo grape, leading to a wine of remarkable elegance and structure. In the glass, it offers a compelling bouquet of wild cherry, rose petal, dried herbs, liquorice and an undercurrent of tar and truffle. The palate shows fine-boned tannins, a vivid mineral backbone from the volcanic soils, and a lingering, savoury finish.

Gattinara DOC is nestled at the foot of the Alps in Italy’s Piedmont region, an area historically revered for its Nebbiolo-based wines, sometimes referred to as “the Barolo of the North”. Unlike its southern cousins, the terroir here is dominated by porphyritic and volcanic soils, contributing complexity and distinctive minerality. The continental climate, marked by hot summers and cold winters, is mitigated by alpine breezes which help retain freshness and refined aromatics in the wines. Gattinara’s winemaking tradition dates back centuries, and its prime vineyards, such as Molsino, are renowned for yielding wines with both depth and finesse, capable of graceful ageing.

This wine is remarkably food friendly and pairs beautifully with classic dishes from Piedmont such as brasato al Barolo (slow-braised beef in wine) or tajarin pasta with wild mushroom ragu. It also complements roasted lamb, aged cheeses like Castelmagno, and earthy truffle dishes. For a more international approach, try it with duck breast or game birds, as its subtle tannins and aromatic complexity will elevate these pairings.

To enjoy the wine at its best, serve at a temperature between 16 and 18°C. Decanting for one to two hours will help open up its array of aromas and soften the tannins, ensuring a memorable tasting experience for connoisseurs and enthusiasts alike.