Gattinara lies in a hilly valley in Upper Piedmont, at the foot of Monte Rosa, where vineyards are cultivated at altitudes of between 250 and 550 metres on well-exposed slopes sheltered from the mountain winds. The landscape is characterised by hills of Alpine origin and a volcanic subsoil, rich in porphyry, granite and minerals such as potassium, magnesium and iron. The soils – clayey, silty and sandy – help to define wines with a distinct terroir character, characterised by freshness, structure and depth.
The main grape variety is Nebbiolo, locally known as Spanna, complemented by Vespolina and Uva Rara. The vines are traditionally trained using the Guyot system, with practices aimed at preserving the grapes’ identity and promoting balanced ripening. The wines of this appellation are characterised by their garnet colour, delicate and spicy aromas, floral notes of violet, and a dry, harmonious palate, underpinned by acidity and tannins. The more mature versions further enhance this complexity through extended ageing, involving a significant period in oak followed by further ageing in the bottle. The local winemaking history is ancient: vines were present even before Roman times, and the winemaking tradition has been consolidated over the centuries, culminating in the establishment of the Royal Experimental Oenological Station in 1872.