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Gaja

Angelo Gaja came from a family of wine makers, but it is probably not true to say that Angelo followed in his father's footsteps. For Angelo Gaja has trodden his own path. Gaja revolutionised the wine business in Barbaresco and beyond. Having studied in France, Gaja was responsible for the introduction of temperature controlled fermentation, malolactic fermentation and French barriques, not to mention the use of French varieties such as Cabernet Sauvignon and Merlot. Prices are high.

The portfolio is led by a number of Barbaresco crus (another Gaja innovation - the bottling of single vineyard wines) which are Sorí Tildin, Sorí San Lorenzo and Costa Russi. There are two Barolo crus - Sperss (meaning nostalgia) - as well as Conteisa Cerequio, produced at the rented Gromis estate. In addition the Super-Piemontese wine Sito Moresco is a delicious blend of Nebbiolo, Barbera and Merlot. Using French varieties he produces Darmagi (Cabernet Sauvignon) and Gaia e Rey (Chardonnay). (13/10/03)

Contact details:
Address: Via Torino 36, 12050 Barbaresco
Telephone: +39 0173 635255
Fax: +39 0173 635256

Gaja - Tasting Notes

The following wine was tasted in October 2003. Click to locate stockists.

Gaja Sito Moresco (Langhe) 1996: Some maturity evident on inspection. On the nose this wine begins to reveal its quality. Roasted black fruits, and roasted herbs, with complex notes of cloves and finely tanned leather. The palate is not quite an iron fist, but it certainly has a velvet glove. It is smooth and richly textured, with an approachable tannic backbone and correct acidity. A finely poised structure, graceful and stylish, almost gliding across the palate. Beautiful flavours. It doesn't seem to have the structure for long ageing but should keep for three years plus. Although I would suggest drinking now! Excellent. Label

Gaja

Gaja - Tasting Notes

Piedmont