The Valsesia wine-growing region is situated mainly in the hilly and foothill areas through which the River Sesia flows, where the Alpine landscape opens out towards the hills of Upper Piedmont. It is a region with a strong sense of identity, shaped by the presence of Monte Rosa, the cool breezes descending from the valleys, and the interplay between mountain air masses and influences from the plains. The continental climate, summer breezes and marked daily temperature variations favour a slow and gradual ripening of the grapes, resulting in distinct aromatic profiles, pronounced acidity and tannins of particular finesse.
Geology is one of the area’s most distinctive features. The vineyards are situated on an extraordinary variety of substrates, including porphyry and volcanic rocks, granite, sand, clay, gravel and morainic or fluvio-glacial deposits. In the Monte Fenera area, limestone-dolomite formations also outcrop, bearing witness to the complex geological evolution of the Valsesia. These soils, often poor in organic matter and rich in rock fragments, ensure good drainage, deep root penetration and a mineral component capable of producing fresh, savoury and long-lived wines.
Nebbiolo, also known locally as Spanna, is the flagship grape variety and expresses the terroir through elegant, austere and luminous red wines, characterised by aromas of rose, violet, red fruits, alpine herbs and spices. Alongside it are Vespolina, Uva Rara and Croatina, used both in traditional blends and in single-varietal wines. The wine-growing heritage encompasses the Alto Piemonte appellations linked to the Valsesian hills and neighbouring areas, including Gattinara, Coste della Sesia, Boca, Bramaterra, Ghemme and Colline Novaresi, as well as rosé, white and novello wines.
Viticulture retains an artisanal character: the hillside vineyards require careful pruning, meticulous canopy management, grape selection and harvests that are often carried out by hand. In the winery, traditional fermentation methods prevail, along with skin contact and ageing in wood or in the bottle, all carefully calibrated to preserve freshness, tannic structure and the distinctive character of the terroir.