2019 Gaja Barolo Conteisa 0,75lt.
Gaja Baolo Conteisa Its rich bouquet exudes the sweet scent of red cherries and an elegant blend of flowers, mint, spices and liquorice. The taste is velvety and inviting, with a perfect balance of powerful fruit, integrated tannins and beautifully balanced acidity. Radiance and complexity are overwhelming.
95 POINTS WINE ENTHUSIAST
94 POINTS WINE SPECTATOR
97 POINTS VINOUS
97 POINTS WINE ADVOCATE
Gaja is a renowned Piedmont winery that was set up through Giovanni Gaja’s idea of opening a small restaurant in Barbaresco and wanting to make wine to pair with the food he served. In 1859, he founded the winery that is run today by the fourth generation of the family, led by Angelo Gaja, who is known as “the king of Barbaresco”. They produce excellent wines in the Langhe hills in Piedmont.
When Angelo took over the Gaja winery in 1970, he began modernising it and introduced stainless steel tanks, which at that time were not well thought of, but people in the region immediately began using them. He also decided to limit the yield of his vines, leaving 8 buds per strain instead of 24. This resulted in fewer clusters but the ones that remained were more concentrated and intense.
The grapes used to make Gaja Barbaresco come from fourteen different plots. They are fermented separately in stainless steel tanks and rest for twelve months in small barrels. Coupage takes place at this point, which then finally rests for twelve months in large chestnut barrels, known as botti.
Gaja Barbaresco is elegant and complex. It was the wine that put the Gaja family on the map.
Gaja Baolo Conteisa Its rich bouquet exudes the sweet scent of red cherries and an elegant blend of flowers, mint, spices and liquorice. The taste is velvety and inviting, with a perfect balance of powerful fruit, integrated tannins and beautifully balanced acidity. Radiance and complexity are overwhelming.
95 POINTS WINE ENTHUSIAST
94 POINTS WINE SPECTATOR
97 POINTS VINOUS
97 POINTS WINE ADVOCATE
Gaja is a renowned Piedmont winery that was set up through Giovanni Gaja’s idea of opening a small restaurant in Barbaresco and wanting to make wine to pair with the food he served. In 1859, he founded the winery that is run today by the fourth generation of the family, led by Angelo Gaja, who is known as “the king of Barbaresco”. They produce excellent wines in the Langhe hills in Piedmont.
When Angelo took over the Gaja winery in 1970, he began modernising it and introduced stainless steel tanks, which at that time were not well thought of, but people in the region immediately began using them. He also decided to limit the yield of his vines, leaving 8 buds per strain instead of 24. This resulted in fewer clusters but the ones that remained were more concentrated and intense.
The grapes used to make Gaja Barbaresco come from fourteen different plots. They are fermented separately in stainless steel tanks and rest for twelve months in small barrels. Coupage takes place at this point, which then finally rests for twelve months in large chestnut barrels, known as botti.
Gaja Barbaresco is elegant and complex. It was the wine that put the Gaja family on the map.