Ghemme, which is made primarily from Nebbiolo grapes, is produced in the Colli Novaresi and Vercellesi viticultural area. As in the case of all great wines, Ghemme boasts extremely ancient origins: an archaeological confirms that vines were cultivated in the district at least as early as the beginning of the Christian era. However, it appears that the winemakers preferred to emphasize quantity as opposed to quality. Pliny the Elder criticized some of them for selecting unsuitable terrains but he objected, above all, to the adoption of the "ad alteno" technique in which the vines were trained to trees. Afterward, the monks assumed the task of promoting and applying good vinification techniques. The zeal with which they dedicated themselves to that mission produced fine results. Output was substantial and a large part of the production was sold on nearby markets, especially that of Milan. In succeeding centuries, careful attention was still directed at improving vinification techniques and in 1969 Ghemme received its DOC, that in 1997 was upgraded to DOCG.

Max. 8000 kg of grapes are allowed per hectare.

The production area is within the Commune of Ghemme and part of Romagnano Sesia.
  • Grapes: blend of grapes: Minimum 75% Nebbiolo (locally known as Spanna), max 25% of Vespolina or other local red grapes.
  • Colour: Deep and intense garnet red colour.
  • Bouquet: Violets and spices like cinnamon.
  • Flavour: full-bodied with good structure. Elegant and balanced with persistent taste.
  • Aging: Minimum 3 years (Riserva 4 years), of which min 20 month (Riserva 25 month) in oak barrels and min 9 month in bottle.
  • Alcohol: Minimum 11,5% (Riserva 12%), often 13%
  • Best served with: delicious with game, smoked meat,
  • Serving temperature: 18-20 C opening the bottle in advance.