Gattinara micro-climate is influenced by the Mount Rosa: winters are cold but not severe while summers have cooler temperatures thanks to the alpine breeze. The soil is unique, thanks to its volcanic origin, rocky and rich in minerals, especially porphids, granite, iron and basalt.
Harvest begins in the first part of October. The grapes are crushed and macerated for about 15 days in stainless steel tanks at controlled temperature. The wine is aged for 30 months in Slavonian oak of different origin and size, then three to five months in bottle before release.