The harvest in Gattinara: a ritual between tradition and nature

The harvest in Gattinara is not simply a collection: it is a ritual that marks the time of the winery and the territory. Every year, between the end of September and mid-October, the hills come alive with expert hands selecting cluster by cluster, seeking the perfect moment of ripeness.

Nebbiolo is a late-ripening grape by nature. While other varieties have already been harvested, it continues its slow maturation on the volcanic hills, accumulating aromatic complexity and tannic structure day by day. This waiting is part of its character: only those who have the patience to wait are rewarded with a grape of extraordinary depth.

In our winery, the harvest is conducted entirely by hand. The clusters are selected directly in the vineyard, discarding those not perfectly ripe or damaged. It is meticulous work that requires an expert eye and great attention, but guarantees a quality of raw material impossible to achieve with mechanical harvesting.

The moment of harvest is a crucial decision that takes into account multiple factors: sugar levels, acidity, tannin ripeness in the seeds, weather conditions of the previous days and forecasts for the following ones. It is a delicate balance between science, experience and intuition.

After harvesting, the grapes are quickly transported to the cellar for destemming and the beginning of fermentation. From this moment another journey begins, that of transforming the fruit into wine, which in our oak barrels will be completed over the course of years, following the slow and natural rhythm that Gattinara Nebbiolo requires.