Nervi-Conterno
Roberto Conterno's single-vineyard Gattinara from the Molsino cru: 100% Nebbiolo on volcanic porphyry. Four years in large oak give perfumed red cherry and dried rose, Alto Piemonte iron, firm tannin and a long savoury finish.
Drinker and critic consensus on the Molsino cru runs to perfumed red cherry and raspberry, dried rose and a balsamic, forest-floor edge, with the iron-rich grip of Gattinara's volcanic porphyry beneath. Four years in large oak smooth Nebbiolo's tannin without burying its fruit.
Molsino leads with perfumed red cherry, raspberry and wild forest berries over dried rose and violet, the classic Nebbiolo florals. Underneath sits a balsamic, forest-floor character and the faint iron note that Gattinara's volcanic porphyry lends. Drinkers on Vivino consistently flag cherry and red fruit alongside cedar and tobacco from the four years in oak.
Rose petal
Cherry
Forest berries
Raspberry
Tobacco
Tar
Forest Floor
LiquoriceFull and incisive, as the producer has it, with the high acidity and firm, fine-grained tannin that mark Alto Piemonte Nebbiolo. Iron-rich minerality and a savoury, dried-herb edge run through ripe red fruit, the tannins polished but present. There is real grip here, especially in the structured 2019 and 2020.
Long and savoury, closing on tar, liquorice and that mineral, iron-tinged Gattinara persistence rather than oak.
One of Alto Piemonte's benchmark single-vineyard Nebbiolos: CellarTracker communities score it in the low-to-mid 90s and Vivino drinkers rate it around 4.3, praising its perfume and structure. A wine for the cellar and the table, not for casual midweek drinking.
Molsino is Nervi-Conterno's flagship cru and one of the most sought single-vineyard wines in Alto Piemonte, so stock is thin and current releases sit around the GBP 120 mark. Older vintages such as 2014 surface at auction and through specialist merchants.
A serious, age-worthy Nebbiolo for the cellar and the special-occasion table rather than the midweek bottle. It rewards food and cellar time more than casual drinking.
Four years in large oak, firm tannin and high acidity give 15 to 20 years of development in structured vintages such as 2019 and 2020.
Medium-to-high tannin Nebbiolo with bright Alto Piemonte acidity, a classic, versatile partner for braised meats, truffle and aged cheese.
A prestige single-vineyard Gattinara DOCG from Roberto Conterno at special-occasion pricing, built to mark the moment.
A premium single-vineyard cru: the lowest live price near GBP 76 for the 2014 and around GBP 120 for current releases sits well above the Gattinara DOCG median, so value is modest by category.
Scoring is rule-based and deterministic. The model and weightings are documented in our editorial methodology.
A compact view of what the Gattinara denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
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The three vintages on offer split into two characters: the cooler, silkier, earlier-drinking 2014, and the firmer, more structured 2019 and 2020 built for the cellar. CellarTracker scores climb from the low 90s for 2014 to the mid-90s for 2019.
A warm, even season giving a riper, slightly more approachable Molsino than 2019 while keeping Gattinara's iron-edged acidity. Audrey Frick rated it 95 points.
A very good Alto Piemonte vintage with firm, structured tannins built for the long haul. Molsino is tightly wound when young and rewards a decade or more in the cellar.
A cooler, wetter Alto Piemonte season gave a lighter, silky Molsino with fine, well-integrated tannins. It is drinking well now and is the most approachable of the current releases.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Since Roberto Conterno acquired the historic Nervi estate in 2018, Molsino has become a reference point for Gattinara DOCG: old Nebbiolo vines on a single volcanic amphitheatre, near-organic farming and four years in large oak before release.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Gattinara is in the DOCG tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Gattinara falls within Piedmont , covering Gattinara · Vercelli.
Fruit comes only from the south-facing Molsino amphitheatre on roughly 30-year-old vines, hand-picked at low yields. Single-cru selection concentrates cost into far fewer bottles.
Molsino spends about 48 months in large oak casks plus time in cement and bottle. Holding the wine some five years from harvest ties up cellar space and capital long before any sale.
Since the 2018 Nervi-Conterno acquisition, Langhe-level winemaking and the Giacomo Conterno name have pushed Molsino to the top tier of Gattinara, and pricing reflects that demand.
Gattinara is a single small comune in northern Piedmont with limited DOCG hectares on iron-rich volcanic porphyry. Scarce, distinctive terroir keeps supply low and prices firm.
UK excise duty of GBP 2.67 a bottle (still wine up to 15% ABV, 2026 rates) plus 20% VAT add about GBP 23 to a GBP 120 Molsino release before any merchant margin.
For comparable single-vineyard Nebbiolo pedigree, Gattinara stays cheaper than equivalent Barolo crus, so Molsino looks relatively well-priced against Piedmont's benchmark.
Dishes that complement this wine
Gattinara's high acidity and firm tannin are built for fat and savour, not delicacy. The classic Piedmontese table of brasato, ossobuco, truffle risotto and aged Alpine cheese is where Molsino is at its best.
Nebbiolo's firm tannin and high acidity are made for collagen-rich braises and roasts. Melting fat and gelatin soften the grip while the wine's acidity cuts through the richness and resets the palate between bites.
Try with: Brasato al Barolo · Ossobuco alla Milanese · Beef wellington · Bollito dei Pastori · Lamb chops · More pairings →
The balsamic, dried-rose and forest-floor aromatics Molsino builds over four years in oak bridge straight to earthy white truffle and porcini. Tannin and acidity keep buttery risotto from cloying.
Try with: Truffle risotto · Tajarin al Tartufo · Porcini mushroom risotto · Tagliatelle al tartufo di Acqualagna · More pairings →
Gattinara's acidity and tannin scrub the fat and salt of aged mountain cheeses, the pairing the producer itself points to. Toma, Bra and well-aged Parmigiano meet their match in the wine's grip.
Try with: Fonduta · Cheese board · Polenta alla Valdostana · More pairings →
High Nebbiolo acidity mirrors the acidity of slow-cooked meat and tomato sauces, so neither dish nor wine tastes flat. The savoury, dried-herb side of Molsino echoes the ragù.
Try with: Agnolotti del Plin · Agnello Ragu Lucano · Tajarin al Tartufo · More pairings →
Molsino's full body and iron-edged minerality stand up to charred, mineral-driven grilled beef and game without being flattened. The tannin frames the char and the acidity lifts the fat.
Try with: Fiorentina steak · Beef stew · Vitello Tonnato · More pairings →
Firm Nebbiolo tannin amplifies chilli heat and turns bitter against sweet-spicy sauces, while the wine's grip and acidity overwhelm delicate raw fish and oysters. Save Molsino for savoury, structured plates.
Skip with: Vindaloo · Sweet-and-sour pork · Sushi · Oysters · Sichuan chilli chicken · Pairing guide →
Structured vintages reward patience. The 2019 and 2020 carry the tannin and acidity to develop for 15 to 20 years, trading primary cherry for tar, dried rose and leather. The 2014 is the one to open first.
Peak around 2031. Best in the years above; holds without falling over either side.
A short splash decant softens the first-pour edge and opens the aromatics.
Four years in large oak, firm tannin and high acidity give 15 to 20 years of development in structured vintages such as 2019 and 2020.
£75.83 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 30 May 2026, 16:17 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumIt is 100% Nebbiolo, grown in the Molsino cru at Gattinara in Alto Piemonte. In this corner of northern Piedmont the grape is traditionally called Spanna.
Molsino is a south-facing amphitheatre on the slopes above Gattinara, with volcanic porphyry soils rich in iron and clay over fine sand. The altitude runs from roughly 250 to 420 metres.
Nervi-Conterno ages the wine about four years (48 months) in large oak casks, followed by several months in cement and a further rest in bottle before it is sold.
Structured vintages such as 2019 and 2020 will drink well for 15 to 20 years from the vintage. The lighter 2014 is more approachable now and is best enjoyed over the next several years.
Roberto Conterno of Giacomo Conterno in the Langhe took control of the historic Nervi estate in 2018, renaming it Nervi-Conterno. Molsino is its flagship single-vineyard Gattinara.
Its firm tannin and bright acidity suit slow-braised and roasted red meats, truffle and porcini dishes, and aged Alpine cheeses. Brasato al Barolo, Ossobuco alla Milanese and truffle risotto are classic matches.
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