Stefano Vegis is a young, new producer in Gattinara. 2013 is Stefano’s first commercial vintage. His Gattinara is from several plots around the town of Gattinara ranging from 250m to 500m, including the grand cru site Osso. Volcanic, high-acid, iron-rich soils of porphyry, granite, and sand. 100% Nebbiolo. 30 days of fermentation in stainless steel, then 24 months in 2500-liter French and Slavonian oak botti. This is a gentler, elegant style of Gattinara, with well-resolved tannins. It's drinking beautifully now.