Petterino produce super traditional Gattinara from some of the area’s top cru vineyards. The estate comprises a tiny 2.5 hectares, and production is as traditional as the style – hand harvest, 15 days of fermentation followed by three years in botti. Petterino releases his wines way later than other producers in the area – around ten years after harvest. Patient guy. They’re worth the wait though – classy and fragrant, showcasing the more floral elements of Nebbiolo.