Angelo Gaja
Angelo Gaja came from a family of wine makers.
The family owns 250 acres in Piedmont’s Barbaresco and Barolo districts. In the 1990s, Gaja expanded into Tuscany, acquiring 240 acres. It’s here that the “artisan� went to work, planting 150 acres with new vineyards of Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah.
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 Sorà Tildin, Sorà 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.
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. Beautiful flavours. A finely poised structure, graceful and stylish, almost gliding
across the palate. 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.
