Gaja Barbaresco


— Portfolio —

GAJA

ROSSJ-BASS 2023
Bottle Shot

The wine is titled after the Rossj vineyard named by Lucia and Angelo after their second daughter Rossana (Rossj was her nickname) and a second vineyard positioned in the lower part of a hill (low in Italian is “basso”) which were the basis for the original blend, both planted in 1984. The first vintage was in 1998.

The ‘historical’ vineyards that remain the core (at present) of Rossj-Bass are situated predominantly in the Barbaresco commune – Cru’s of Pozzo, Bricco & Faset alongside a vineyard in neighbouring Treiso commune in the Pajore Cru. There are also three historical vineyards in the South West as the crow flies from Barbaresco in Serralunga d’Alba, named sites of Feja & Vivaldo 1 e 2.

However it’s perhaps Gaja’s new ‘project in Langhe Alta that we should shine a light on to better understand their vision for the future of their whites in the region. With the increasing average temperatures of Barbaresco they began searching for a new potential site to plant white varietals. This came to fruition in the form of some abandoned vineyards with amazing potential sitting at 650 metres above sea level in the Alta Langhe zone, situated SE of the Barbaresco zone, around the communes of Trezzo, Mango and Borgomale. Planting began of predominantly Chardonnay & Sauvignon Blanc retaining the natural unique shape of the existing terracing.

Adding to the site a brand new winery built specifically for them to vinify all their white wines. Full production of all whites began here from the 2023 vintage.

Rossj-Bass is predominantly Chardonnay with a touch of Sauvignon Blanc. The Alta Langhe component at present only represents a small portion of the overall blend due to the youth of the vineyards but this component will expand as the vines mature. Predominantly fermented in tank with 20% in barrel. 20% malolactic.

 

GAIA & REY CHARDONNAY 2023
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A wine that perhaps needs no formal introduction but most certainly deserves one, especially if you are just starting your vinous journey with Gaja. Arguably Italy’s most iconic Chardonnay and at the time of creation a very controversial one when it was first released in 1983. Planting Chardonnay within in the boundaries of Barbaresco DOCG in Treiso was unthinkable yet now most would acknowledge it was just one of several innovative thoughts/ideas from Angelo Gaja that challenged the traditions of the region and cemented the estate as one of the greatest producers of Italy if not fine wine globally.

Named after Lucia and Angelo Gaja’s daughter, Gaia Gaja and Angelo Gaja’s grandmother Clotilde Rey.

Gaia & Rey Chardonnay is produced from two separated vineyards in the Langhe district: Giacosa planted in 1979 in Treiso and Rivettte in Serralunga d’Alba planted in 1989. Total of approximately 5.5 hectares planted specifically with Chardonnay between these vineyards for Gaia & Rey.

At present the wine continues to be 100% from these two sites but with the recently planting of Chardonnay in the Langhe Alta by Gaja it’s expected as these vines mature a component will be included from these higher altitude vineyards. From this 2023 vintage the wine is solely made at the new winery in the Langhe Alta which Gaja has built specifically for the pursuit of producing their white wines.

100% fermented in barrel and the wine goes through full malolactic. 18 months elevage in barrel.

 

ALTENI DI BRASSICA SAUVIGNON BLANC 2023
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The Gaja family were the first to plant Sauvignon Blanc in the appellation in 1983. The first vineyard of Alteni Di Brassica was planted in in the heart of Barbaresco (Masuè). The other vineyards are in Serralunga d’Alba (Vivaldo 3 and Colombaio) and in Trezzo (Serra Pini, Boscasso, and Cascina Langa). Fermented in a combination of tank and cask, aged for 12 to 18 months vintage dependant.

The name is based on two traditionally common elements in the Piedmontese landscape. Alteni are the classic, short white stone walls that were once typically used to cloister the vineyards of Piedmont. Brassica is the name of the beautiful yellow flowers that pepper the vineyards in the springtime. Combined, the name means the little walls of yellow springtime flowers.

 

SITO MORESCO 2022
NEBBIOLO, BARBERA, CABERNET SAUVIGNON, MERLOT
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This wine has evolved it’s blend of varieties to just Nebbiolo & Barbera which has happened as a consequence of Gaja’s decision to revert their iconic single vineyard Barbaresco’s of Sori San Lorenzo, Sori Tilden and Costa Russi back to 100% Nebbiolo. This has however ‘free’d up’ some wonderful old vine Barbera that was previously being blended into these wines and is now part of the Sito Moresco bottling.

Most of the fruit comes from Pajore in Treiso and vineyards in Serralunga. 60% Nebbiolo, 40% Barbera.

The Nebbiolo and Barbera components are fermented separately plot by plot. Fermented in a mix of tank and oak then blended in oak in oak for 12 months.

 

DAGROMIS BAROLO 2020
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Dagromis Barolo is a blend of 7 different vineyards over the communes of La Morra and Serralunga d’Alba. Silio, Serra dei Turchi, Cerequio from La Morra & 4 from Serralunga: Rivette, Broglio, Margheria, Colombaio. There is a beautiful mosaic here of both vine age and terrior, ranging from vines planted in 1965 in Silio in La Morra on deep compact clay silt soils to Broglio in Serralunga where the soils are sandy, light & soft.

Each vineyard is fermented separately followed by maceration then aged in oak for 12 months, predominantly french oak. The differing sites are then blended and further aged in oak for another 18 months in Slovanian oak Botti.

First vintage produced in 1998.

 

BARBARESCO 2022
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Barbaresco. Rare is it in the modern wine world where just one producer within a region is so intrinsically linked to the name itself. Gaja’s innovation and bravery at a time when no-one really cared for Barbaresco has helped all boats rise with the tide in a region that was over shadowed by it’s bigger brother Barolo for generations.

Gaja’s Barbaresco is sourced from 14 different vineyards over the communes of Barbaresco and Treiso. The Barbaresco vineyards of Loreto, Castello, Masue’, Faset, Rocagliette, Roncaglie Vecchio, Roncaglie Nuovo, Bernino, Bricco, Trifolera, Valdrapp blended with the Treiso vineyards of Pajore’, Sotto, Pajore’ Sopra, Pajore’ Universita’.

The grapes are fermented separately plot by plot & aged separately for 12 months if French oak. The component parts are then blended then aged another 12 months in Slavonian oak botti.

“Despite the warm vintage, 2022 as aromas and structure paradoxically resembles a cool vintage as much as 2018” – Gaja family

“Opens with sweet wood spice and mocha before revealing green tobacco and mint-inflected red berries. The fully charged palate is rich with glossy strawberry and raspberry. A succulent undertow of citrussy acidity keeps it from being heavy. While this might not have the structural intricacy of some vintages, surprisingly smooth, velvety tannins stretch out gracefully. Dried florals and cinnamon reach their crescendo on the finish. Gaja’s classic Barbaresco includes all 14 estate parcels in 2022, with portions from three crus.” – 93 pts – Michaela Morris – Decanter

 

GAIA & REY GRAPPA DI CHARDONNAY 50CL
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GAJA SINGLE VINEYARD

The single vineyard Barbaresco’s from Gaja sits amongst the first and the finest of Piedmontese, and indeed Italian, single vineyard wines. Angelo Gaja was the first in the region to bottle Barbaresco’s as single vineyard expressions. They were introduced in 1978, 1970 and 1967 respectively.

During the early days of Barbaresco and Barolo (and still amongst the traditionalists), the practice has always been to blend the vineyards in order to create the best expression of Barbaresco or Barolo. Angelo Gaja was one of the producers who changed that idea.

Perhaps what further shot them to world notoriety was from 1996 to 2011 Angelo felt these single wines expressed themselves better by blending Barbera into each bottling, between 5 and 15%. This meant the wines had to be declassified to Langhe DOC as the Barbaresco DOCG only permitted 100% Nebbiolo.

In 2012 no single vineyard’s were produced and when the 2013’s were launched it heralded a change back to 100% Nebbiolo thus from that point forward were re-classified as Barbaresco DOCG.

 

COSTA RUSSI BARBARESCO 2022
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“The single-vineyard Barbaresco ‘Costa Russi’ had its first vintage in 1978. This wine takes its name from the word ‘Costa’ meaning slope and ‘Russi’ which was the nickname of the sharecropper of this vineyard. It’s located right below Sori Tildin within the Barbaresco village and comprises 4 hectares. The vineyard is made up of limestone clay and marl soils with vines that are over 65 years old. It faces southwest, so it isn’t getting direct sun all day. As a result, the wines produced from this vineyard are usually the most delicate and fruit driven of the Gaja Barbarescos.” – Fine wine experience

“The 2022 Barbaresco Costa Russi is a bomb. A burst of dark red/purplish fruit wrapped up by soft contours announces an important wine, one of the very finest of this challenging harvest. Lavender, rose petal, mint, spice and licorice add layers of nuance, but it is the wine’s balance that stands out most. Exceptional” – 97 pts – Antonio Galloni – Vinous

“Rich and multifaceted Barbaresco, with a fresh profile of strawberries and redcurrants, as well as whiffs of meat and mint. Full-bodied, showing lovely density and weight with thick, velvety tannins. Concentrated but polished, with a still austere finish that’s tinged with graphite. Best after 2026.” – 96 pts – James Suckling

 

SORÌ TILDIN BARBARESCO 2022
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“The single-vineyard bottling of Barbaresco named ‘Sori Tildin’ debuted with the 1970 vintage. Like ‘Costa Russi’ and ‘Sori San Lorenzo’, this vineyard is considered one of the best sites for growing Nebbiolo. It is made up of just a little over 3 hectares. The vineyard faces predominantly south and is known for producing wines of balance. Soils in this vineyard are dense and keep the moisture locked in. This wine takes its name in honour of Clotilde Rey, Angelo’s grandmother, whose nickname was ‘Tildin’. She recommended that they buy up the best Barbaresco vineyards when they were being abandoned after World War II as farmers wanted to move to the city and were no longer interested in making wine. Angelo also describes how Tildin taught him to choose the best locations for the vineyards; she was a strong woman and very impactful on the wines of Gaja.” – Fine wine experience

“Dark, deep and meaty Barbaresco with remarkable complexity. Oak-bark, camphor and balsamic aromas, together with dried black cherries and darker fruits. It’s more austere than overt on the nose, with deep-set, graceful Parma violets. Full-bodied, sleek and velvety with elegant tannins giving a sumptuous, refined texture, as well as freshness and an overall powerful finish. Eye-catching harmony due to such well-crafted power. Best from 2032.” – 99 pts – James Suckling

“The 2022 Barbaresco Sorì Tildin is laced with brilliant red-toned fruit, mint, blood orange, chalk, dried flowers and white pepper. Even in this torrid, dry vintage, Sorì Tildin retains its super-classic feel and essential qualities, most specifically its focus.” – 97 pts – Antonio Galloni – Vinous

 

SORÌ SAN LORENZO BARBARESCO 2022
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“Sori San Lorenzo’ was the first single-vineyard bottling of Barbaresco Gaja made. This vineyard is located just south of the village of Barbaresco within the Secondine cru. Its first vintage was 1967. The vineyard, ‘Sori San Lorenzo’, was the favourite of Angelo’s father, Giovanni, as he believed it offered the best expression of Barbaresco. ‘Sori’ means the top of the hill that faces the sun and is considered the best site. This vineyard is almost 3 hectares and faces directly south. It is located closest to the Tanaro River valley and feels the impact of the warm air currents from the river; it’s the first to ripen and to be harvested. The soils of Sori San Lorenzo are also very special because of the clay and high concentration of limestone. Some of the oldest vines of Gaja are planted in this vineyard. The wines from the Sori San Lorenzo vineyard are austere in their youth, and the biggest in terms of the structure – tannic and concentrated – in comparison to the other three single-vineyard Barbarescos Gaja makes. Sori San Lorenzo wines require a longer period of ageing than the other vineyards to be ready to enjoy. These wines also tend to be the longest lived of the three single-vineyard Barbarescos.” – Fine wine experience

“Elegant wine with a filigree nose of leafy lightness, watermelon, super restrained strawberries and sweet violets, as well as cherrystone and tangy mineral undertones. High-flying tannins dominate the palate, chiseled to perfection, with full body, density and extraction, yet overall elegance even now. Acidity carries the finish gracefully. It will develop more complexity in the next ten years and more, so try from 2027. But it’s excellent to drink even now.” – 98 pts – James Suckling

“The 2022 Barbaresco Sorì San Lorenzo is a dense, potent wine. Black cherry, scorched earth, leather, incense and gravel stain the palate. Sorì San Lorenzo is often virile and somber, as it is here, but the 2022 does not quite have the dimension of most years. Perhaps that will emerge over time. We will see.” – 95 pts – Antonio Galloni – Vinous

 

CONTEISA BAROLO 2020
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“This is a really enticing wine with an open and vivid nature that tells you right away it is Barolo, but it’s polished and sweetly tannic. You want to taste and taste. It’s medium- to full-bodied with rounded tannins and a savory finish. Juicy and so approachable now. Better in a couple of years, but hard to resist now. Try after 2026.” – 98 pts – James Suckling

 

CONTEISA BAROLO 2021
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“The 2021 Barolo Conteisa marries power with elegance. Readers will find an especially heady, explosive Conteisa. Time in the glass brings out classic Cerequio red-toned fruit, spice and blood orange notes that effortlessly fill out a surprisingly large-scaled frame. Powerful, incisive tannins demand cellaring. This is an especially rich Conteisa.” – 96 pts – Antonio Galloni – Vinous

“A dark and complex Barolo with fresh violets, black cherries, pomegranates, blood oranges, wax and graphite on the nose. Full-bodied, it shows density and concentration, with refined tannins, flowing fruit and refreshing acidity. Toasty, super-refined finish. Drink or hold.” – 95 pts – James Suckling

 

SPERRS BAROLO 2020
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“Very spiced with deep, dark earth and forest aromas of black truffles, bark, mushrooms, licorice and iodine. Full-bodied and very reserved, with a linear and racy palate that goes on for minutes. Gunpowder highlights to the dark fruit and forest floor character. Structured. Try after 2028.” – 97 pts – James Suckling

 

SPERRS BAROLO 2021
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“This vineyard was the first one that Gaja purchased in Barolo. In 1961, the family made the decision to no longer produce Barolo from purchased fruit, so they went many years without making a Barolo until the purchase of the Sperss vineyard in Serralunga d’Alba in 1988. It was a bold idea at the time for Angelo to propose stopping production of Barolo, Piedmont’s most famous wine, until the family could produce it from their own vineyards. When Sperss was still owned by Cappellano, Angelo’s father, Giovanni Gaja worked there during harvest when he was 19 years old, so that’s how the family new about this site. Giovanni felt that the vineyard had great potential as he had never seen such lovely grapes and high-quality production. Angelo was able to buy this vineyard finally in 1988 when his father was 80 years old, and that’s why they named it Sperss which means “nostalgia” in Piedmontese dialect. The first vintage of Sperss was in 1989. This vineyard is about 12 hectares and is known for producing a Barolo with a firm, tannic structure.” – Fine wine review

“An austere, restrained wine with aromas of graphite, red currants, strawberries, red cherries and blood oranges. Full-bodied, it shows youthful character, citrus and toast flavors, crisp acidity and firm, dusty yet fine-grained tannins. Austere finish, but in a positive way. Best after 2026.” – 97 pts – James Suckling

 

CA’MACANDA

 

VISTAMARE VERMENTINO TOSCANA IGP 2023
VERMENTINO, VIOGNIER, FIANO
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The only white wine produced at Ca’Marcanda is a blend of predominantly Vermentino at 70% then 20% Fiano and 10% Viognier. All varieties are vinified separately. The Vermentino is fermented in temperature controlled stainless steel tanks and the Viognier in barrel. Elevage is for 6 months then blended and bottled. The wine is actually classified as Toscana IGP as the Vistamare vineyard is found outside the Bolgheri DOC in neighbouring Bibbona. The name Vistamare means ‘sea view’ as the site in Bibbona overlooks the Tyrrhenian coastline.

 

PROMIS TOSCANA IGP 2022
MERLOT, SYRAH, SANGIOVESE
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A blend of 55% Merlot, 35% Syrah and 10% Sangiovese. The Promis is sourced from vineyards across Bolgheri and Bibbona with the majority in Bibbona on only dark soils rich in clay. The three varieties are fermented cool separately over 15 days. All varieties retain 15-20% whole bunch in the ferment and are then aged in a mixture of Tonneau and Barrique. The name Promis, derived from the Italian word for promise is in reference to the Gaja family’s commitment to bringing and producing world class wines from the region.

 

MAGARI BOLGHERI DOP 2022
CAB FRANC, CAB SAUVIGNON, PETIT VERDOT
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Composed of 60% Cabernet Franc, 30% Cabernet Sauvignon and 10% Petit Verdot off a mix of both white and dark soils. As always the varieties are vinified separately with a 15% whole bunch component. After this the wine moves to oak for 12 months around which 25% is new. The vineyards are all situated near the winery all within Bolgheri DOC and classified as such.

“Redcurrant, cherry and olive-leaf aromas follow through to a medium body with very fine, caressing tannins and a long, juicy finish. Lightly crunchy and chewy. Extremely well crafted and delicious already, but better in a couple of years. Drink or hold” – 95 Points – James Suckling

 

CAMARCANDA BOLGHERI DOP 2022
CAB SAUVIGNON, CAB FRANC
Bottle Shot

This wine takes its name from the estate and is entirely from vineyards within Bolgheri DOC. A blend of 80% Cabernet Sauvignon and 20% Cabernet Franc grapes grown only on the white soils rich in clay and limestone. Vinified separately with 20% whole bunch in the ferment. Ca’Marcanda spends 18 months in 25% new oak, 70% in Tonneau and 30% in Barrique. After this the wine is blended to concrete and spends another 6 months there before being bottled.

“With its dark fruit, Mediterranean scrub aromatics and lifted floral touches, this is an enticing 2022 which gets even better after a sip or two. Vertical in shape, and slightly creamy and chocolatey, it drips with cool black berries and dark cherries, punctured by flecks of petrichor, iron and blood orange. Great balance, freshness and poise. Superb!” – 95 pts – James Button – Decanter

 

PIEVE SANTA RESTITUTA

 

BRUNELLO DI MONTALCINO 2020
Bottle Shot

This wine was first produced in 2005 and is a blend of several vineyards, currently utilising the 9ha of Deserti in the North West near Torrenieri (250 metres elevation) and for the first time since 2019 a parcel from the Bolsignano vineyard (450 meters elevation), a beautiful 7.4 hectare site sourrounded by 50 hectares of natural woodland. The Brunello also contains a small percentage from the vineyards used for the iconic single site wines of Rennina and Sugarille.

The inclusion of this higher altitude vineyard in the blend (more to come in the future when their Villa a Tolli site is included which is at 650 meters) is an exciting development, adding a higher component of Galestro than the clay dominent Deserti site adding further freshness and structure.
They use cool, chilled ferments utilising whole berries and some whole-bunch. Stem usage is carefully managed as to avoid any green flavours in the wine. The key advantage to stem usage is they can reduce final alcohol by volume in a wine by up to 1%.

They only keep the ‘flower’ of the ferment for their wines, just the juice that is drained off post fermentation. Once the majority of the fermented juice is drained off the natural weight of the cap/skins extracts another 10 to 15% that they also use. Any pressed skins/resulting wine are not used at all for the wines of Pieve Santa Restituta.
The elevage however for this wine is a little different to the other two single site wines. After primary ferment is completed the wine spends the first six months of its life in 2yr or older French oak Tonneau, no new oak is used for any of the wines. After this period the wine is moved to large format oak Botti for the remainder of the two years required by the DOCG rules.

Then the wine is moved to concrete for 6-12 months before it is bottled. This wine is the introduction to their Brunello’s, a little fleshier in fruit and softer in tannin and designed to be an earlier drinking style and approachable on release.

 

RENNINA BRUNELLO DI MONTALCINO 2020
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SUGARILLE BRUNELLO DI MONTALCINO 2020
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IDDA

 

ETNA SICILIA BIANCO 2024
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100% Carricante. Post picking a small parcel is left overnight on skins before pressing. 80% fermented in tank, 20% in barrel of which is a combination of 1000 ltr seasoned French oak and 5000ltr Austrian Stockinger barrels. Part of the wine goes through malolactic. The total elevage is 8 months. Each plot is aged for 6 months separately, then blended and bottled 2 months later.

There is no question the Gaja family have never been ones to swim with the current, not simply to be seen as modernisers or to stand out from the crowd but to challenge the established norms in anattempt to produce the best wine possible.In a region synonymous for quality red wine production originating from the Northern slopes of Mont Etna (Nerello Mascalese), Gaja decided to purchase both an existing vineyard and plant a new separate site on the less publicised southern slopes. All of these new plantings are Carricante, a white variety.

80% of currently plantings on Etna are Nerello, so the fact that most of IDDA production will be white made from Carricante and from south facing slopes is very unorthodox. But so was planting Chardonnay in Barbaresco classified sites…

So why is it not classified Etna Bianco DOP?

The first vineyard Gaja purchased is in Biancavilla and lies within in the Etna DOP boundaries and does have some old vine Carricante planted. However the second vineyard in Belpasso (where the IDDA winery has been built) is exclusively planted with Carricante but sits just outside the border of the Etna DOP. IDDA Bianco is a blend of these two vineyards. Gaja always had the plan to plant here so the wine has been labelled Bianca Sicilia since inception.

“A fresh, peppery style with a spicy, citrusy nose and core aromas of stone fruit. Medium-bodied. More focused on the rich palate than on the aromatic profile. Enjoyable texture and length. Drink now.” – 92 pts – James Suckling

 

ETNA ROSSO SICILIA DOP 2023
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IDDA means ‘she’ in the Sicilian dialect, which is a term of endearment and awe which Sicilian’s refer to her, being Etna. Predominantly Nerello Mascalese with a touch of Nerello Cappuccio. This wine comes entirely from the Biancavilla vineyard which sits on the southern side of Mount Etna, south west facing slopes, between 700 and 800 meters above sea level. Vineyard as planted in 1975.

Fermented in a combination of steel and seasoned wood vessels. 25/30% whole-bunch. Pressed off to barrel. 80% of these barrels are 2000ltr & 4000ltr, French and Austrian with a handful of 700ltr from the same origin. Aged separately for 18 months before then blending of the differing barrels. Bottling is done 3 months post blending.

“The aromas of cranberries, pears, honeysuckle and other white flowers are enticing. The palate is medium-bodied with firm tannins and a fresh, bright finish. A little closed now but already very enjoyable. Drink or hold.” – 94 pts – James Suckling