Overview
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The Gaja Winery was founded by Giovanni Gaja in 1859 and has been owned and operated by five generations of the Gaja family. Giovanni Gaja was the great-grandfather of Angelo Gaja, the Winery's current owner.

In 1994, GAJA acquired its first wine estate in Tuscany, Pieve Santa Restituta in Montalcino. This estate produces three Brunello di Montalcino wines- including the single vineyard Sugarille- from vineyard holdings totaling sixty five acres.

In 1996 Gaja acquired a second property in Tuscany, Ca'Marcanda, located in Castagneto Carducci in Bolgheri. Of the property's 200 acres, 150 have been planted with new vineyards: primarily Cabernet Sauvignon and Merlot, as well as Cabernet Franc and Syrah.

Currently, the Gaja Winery owns 250 acres of vineyards in Piedmont, located in the Barbaresco district (Barbaresco and Treiso) and the Barolo district (Serralunga d'Alba and La Morra).

Since its inception, the Gaja Winery has continuously evolved in ways that have always focused on meticulous care of and attention to the quality of its wines.

For the GAJA press kit and media inquiries, please click here.

For Pieve Santa Restituta press kit and media Inquiries, please click here.

 

Fact Sheet

Brand: GAJA
Founded:
1859
Terlato Representation:
Since 2001
Location:

Winery: Barbaresco, Italy
Vineyard Estates: Piedmont, Montalcino and Bolgheri, Italy

Brand Capsule:
Flagship Product:
Barbaresco
Price Point:
$40.00 to $350.00

Wines:

  • Barbaresco
  • Brunello di Montalcino
  • Sorì San Lorenzo
  • Rennina
  • Sugarille
  • Sorì Tildìn
  • Costa Russi
  • Sperss
  • Conteisa
  • DaGromis
  • Darmagi
  • Sito Moresco
  • Alteni di Brassica
  • Gaia & Rey
  • Rossj-Bass
  • Grappa Sperss
  • Grappa Gaia & Rey
  • Grappa Darmagi
Winemaker: Winemaker Guido Rivella
Vineyard:

Gaja’s primary 250-acre estate is located in the Barbaresco and Barolo districts of Piedmont. In 1994 Gaja purchased its first wine estate in Tuscany, Pieve Santa Restituta, of which 40-acres are planted with Sangiovese and produce two Brunello di Montalcino wines. In 1996 Gaja acquired a second Tuscan property called Ca’Marcanda located in Castagneto Carducci in Bolgheri. The focus at Ca’Marcanda is on international grape varieties, and the estate’s 150-acres are planted with Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah vines.

Ownership:

The Gaja Winery was founded by Giovanni Gaja, great-grandfather of Angelo Gaja, in 1859 and has been owned and operated by four generations of the Gaja family.

Grappa Darmagi

Grappa Darmagi

Made from the pomace of Cabernet Sauvignon grapes from the Darmagi vineyard.

Wine Notes
Clear
Delicate floral and spice aromas and a dense body.
Finish is rich in extracts, fresh and harmonious. A grappa of great complexity; ideal for special occasions.
Fact Sheet
Spirit
  • Cabernet Sauvignon
  • Langhe D.O.C.
45.00%
Distillation of the wine-soaked Cabernet Sauvignon pomace takes place in a state-of-the-art facility designed to conserve all of the varietal character and aromas. A steam jet in the stainless steel alambic still removes the alcohol vapors from the pomace and funnels them into a distillation column to start the distillation process. At the start of the distillation process the grappa has an alcohol content of 70-75%.

Grappa Gaia & Rey

Grappa Gaia & Rey

Made from the fresh Chardonnay pomace from the Gaia & Rey vineyard.

Wine Notes
Crystal clear
Herbaceous varietal aromas, warm and inviting.
On the palate, it is full and round, with spicy notes that are accentuated in the long, lingering finish.
Fact Sheet
Spirit
  • Chardonnay
  • Langhe D.O.C.
45.00%
The pomace of the Chardonnay grapes that were fermented separately are immediately taken to the distillery while still soft and juicy. The alambic still uses the vacuum method. At the start of the distillation process the grappa has an alcohol content of 70-75%.

Grappa Sperss

Grappa Sperss

Made from the pomace of Nebbiolo grapes from the Sperss vineyard.

Wine Notes
Delicate golden color
Attractive aromas of ripe fruits, hazelnuts and raisins.
Good body and a round, full finish.
Fact Sheet
Spirit
  • Nebbiolo
  • Langhe D.O.C.
45.00%
Distillation of the wine-soaked Nebbiolo pomace takes place in a state-of-the-art facility designed to conserve all of the varietal character and aromas. A steam jet in the stainless steel alambic still removes the alcohol vapors from the pomace and funnels them into a distillation column to start the distillation process. At the start of the distillation process the grappa has an alcohol content of 70-75%. The grappa is then refined in small barrels.

Rossj-Bass

Rossj-Bass

This wine is produced from grapes grown in several estate-owned vineyards. The Rossj vineyard, planted in 1984, is named for Angelo Gaja's younger daughter Rossana, (Rossj). Pheasants are featured on Rossj-Bass' label to commemorate the beautiful birds that inhabit the forests adjacent to GAJA's vineyards.

Wine Notes
Golden color
Fine perfume of citrus fruits and flowers with a hint of honey.
Considerable depth. Elegant body, definite character and good acidity; a fresh, lingering finish.
Fact Sheet
2011
White
Fermented in stainless steel tanks at controlled temperatures of 61°-68°F for approximately four weeks.
Aged in barrique for 6-7 months (during which malolactic fermentation completes).
Rossj-Bass

This wine is produced from grapes grown in several estate-owned vineyards. The Rossj vineyard, planted in 1984, is named for Angelo Gaja's younger daughter Rossana (Rossj). Bass is Piedmontese for the Italian basso, meaning low, a name derived from the vineyard's position. Pheasants are featured on Rossj-Bass' label to commemorate the beautiful birds that inhabit the forests adjacent to GAJA's vineyards.

Wine Notes
Golden
Fine perfume of citrus fruits and flowers with a hint of honey.
Considerable depth. Elegant body, definite character and good acidity; a fresh, lingering finish.
Fact Sheet
2012
White
  • Chardonnay
  • Langhe D.O.C.
13.50%
Fermented in stainless steel tanks at controlled temperatures for approximately four weeks.
Aged in barriques for 6-7 months (during which malolactic fermentation completes).

Gaia & Rey

Gaia & Rey

Gaia and Rey is the first white wine ever produced by the Gaja family. It comes from the Gaia & Rey vineyard, which was planted in 1979 and was one of Piedmont's first Chardonnay vineyards. It is named for Angelo's daughter, Gaia, and his grandmother, Clotilde Rey.

Wine Notes
Straw color
A rich nose, with hints of toast and vanilla, balanced by a lively acidity; long, lingering finish.
Full body with concentrated, ripe fruit, balanced by a lively acidity; long, lingering finish.
Fact Sheet
2010
White
14.00%
Fermentation, with natural yeasts, occurs in stainless steel tanks at controlled temperatures of 64°F for four weeks.
6-8 months of barrique aging (with malolactic fermentation).
Gaia & Rey

The winery's historic Gaia & Rey is a wine that not only reshaped the legacy of the house itself, but also redefined Piedmont as one of the truly great winemaking regions of the world. Named after Lucia and Angelo Gaja's daughter, Gaia Gaja, and Angelo Gaja's grandmother Clotilde Rey (the family's great matriarch and one of its most forward-thinking visionaries), Gaia & Rey was first bottled in 1983 and was first released the following year.

The wine is made originally from 9 acres planted to Chardonnay in the township of Treiso. With this historic bottling, Angelo Gaja showed the world that exceptional white wines could be produced in the Langhe Hills, where red wines had been produced almost exclusively before. He also delivered to the world what is now considered one of the greatest white wines of Europe, a truly remarkable accomplishment in a country where red grapes have historically dominated the realm of fine wine. Today, some of the fruit is also sourced form growing sites in Serralunga. In good vintages, the aging potential for this wine can exceed 10, 15, and even 20 years. GAJA recommends letting it age at least 5 years before opening and at least a half hour of aeration in a decanter before service.

Wine Notes
Straw color
A rich nose, with hints of toast and vanilla, balanced by a lively acidity; long, lingering finish.
Full body with concentrated, ripe fruit, balanced by a lively acidity; long, lingering finish.
Fact Sheet
2011
White
  • 100% 
    Chardonnay
  • Langhe D.O.C.
14.50%
Fermentation, with natural yeasts, occurs in stainless steel tanks at controlled temperatures for four weeks.
6-8 months of barrique aging (with malolactic fermentation).

Alteni di Brassica

Alteni di Brassica

The Gaja family made history once again when it planted Sauvignon Blanc in the Barbaresco appellation in 1983. Today, the fruit for this mineral-driven expression of Sauvignon Blanc is sourced from the original plantings in Barbaresco and newer vineyards in Serralunga d'Alba (in the Barolo appellation), roughly 7.5 acres in all. 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.

Alteni di Brassica combines the classic herbaceous and aromatic qualities of the grape variety with the elegance and refinement of the GAJA style. This wine's impressive acidity gives it remarkable aging potential and while it is generally consume in its youth, many prefer to cellar it. In exceptional vintages, patient collectors are rewarded with nuanced expressions of this classic grape variety, with rich aroma and flavor. Pheasants are featured on Alteni di Brassica's label to commemorate the beautiful birds that inhabit the forests adjacent to GAJA's vineyards.

Wine Notes
Golden
Elegant perfume with aromatic notes in harmony with the distinct fruit.
Dense structure and balanced body, supported by perfectly integrated acidity.
Fact Sheet
2011
White
  • 100% 
    Sauvignon Blanc
  • Langhe D.O.C.
14.50%
Fermentation occurs in stainless steel tanks at controlled temperatures for four weeks.
Aged for 6 months in barriques (where malolactic fermentation completes).

Sito Moresco

Sito Moresco

Sito Moresco is named for the family who farmed this 25-acre estate in Barbaresco before its purchase by the Gaja family, a nod to the people and traditions that preceded it. It means literally the Moresco site, after the family name of Giovannini Moresco. GAJA created this cuvee of Nebbiolo, Merlot, and Cabernet Sauvignon to deliver greater approachability in its youth. In this balanced blend, the powerful tannic structure of the Nebbiolo is balanced by the supple roundness of the Merlot and the elegance of the Cabernet Sauvignon. Today, this wine is made from vineyards located in the villages of Barbaresco and Treiso (both lying in the Barbaresco appellation), with additional fruit from Serralunga d'Alba (in the Barolo appellation). Pheasants are featured on Sito Moresco's label to commemorate the beautiful birds that inhabit the forests adjacent to GAJA's vineyards.

Wine Notes
Ruby red
Pure nose with aromas of small fruits.
A fruity, elegant taste; good balance in the mouth and a fresh fruity finish with very fine, silky tannins. Ideal to drink young but matures well for at least 5-7 years.
Fact Sheet
2011
Red
  • 35% 
    Nebbiolo
  • 35% 
    Merlot
  • 30% 
    Cabernet Sauvignon
  • Langhe D.O.C.
Each variety is fermented separately on the skins in stainless steel tanks, for two weeks at controlled temperatures. The three varieties are then combined to complete the malolactic fermentation.
Aged 18 months in barriques followed by at least 6 months of bottle aging.

Darmagi

Darmagi

Angelo Gaja forever changed the world's notion of Piedmont wines when he released this historic wine for the first time in 1985 (with the 1982 vintage), made from Cabernet Sauvignon grapes planted in the township of Barbaresco. According to the often told legend, Angelo Gaja's father exclaimed "darmagi!" upon learning that his son had planted Cabernet Sauvignon in vineyards previously devoted to Piedmont's traditional Nebbiolo grape. Akin to the French quel dommage, the Piedmontese expression darmagi means what a pity! or what a shame!. With his characteristic respect for tradition and those who came before him, the younger Gaja decided to call this wine Darmagi, a homage to his family's legacy with an eye toward the future.

Today, fruit for this wine is sourced from 5 acres in Barbaresco, where growing conditions render structured expressions of Cabernet Sauvignon with impressive aging potential. This wine showed the international community that the terroir Piedmont could produce world-class wines using grapes other than those traditionally grown there. Today, this Cabernet Sauvignon is a favorite among the great collectors of the world.

Wine Notes
Intense, deep red, almost black
Opulent layers of concentrated fruit.
Excellent fruit with strong cassis flavors and impressive power on the palate carry through to the long finish with persistent soft tannins. Great aging potential.
Fact Sheet
2009
Red
  • Langhe D.O.C.
14.50%
With the skins in stainless steel tanks at controlled temperatures for 10-15 days.
6 to 8 months in barriques, then 12 months in large oak casks.
Darmagi

Angelo Gaja forever changed the world's notion of Piedmont wines when he released this historic wine for the first time in 1985 (with the 1982 vintage), made from Cabernet Sauvignon grapes planted in the township of Barbaresco. According to the often told legend, Angelo Gaja's father exclaimed "darmagi!" upon learning that his son had planted Cabernet Sauvignon in vineyards previously devoted to Piedmont's traditional Nebbiolo grape. Akin to the French quel dommage, the Piedmontese expression darmagi means what a pity! or what a shame!. With his characteristic respect for tradition and those who came before him, the younger Gaja decided to call this wine Darmagi, a homage to his family's legacy with an eye toward the future.

Today, fruit for this wine is sourced from 5 acres in Barbaresco, where growing conditions render structured expressions of Cabernet Sauvignon with impressive aging potential. This wine showed the international community that the terroir Piedmont could produce world-class wines using grapes other than those traditionally grown there. Today, this Cabernet Sauvignon is a favorite among the great collectors of the world.

Wine Notes
Intense, deep red, almost black
Opulent layers of concentrated fruit.
Excellent fruit with strong cassis flavors and impressive power on the palate carry through to the long finish with persistent soft tannins. Great aging potential.
Fact Sheet
2010
Red
  • 95% 
    Cabernet Sauvignon
  • 3% 
    Merlot
  • 2% 
    Cabernet Franc
  • Langhe D.O.C.
14.50%
Fermentation with the skins in stainless steel tanks at controlled temperatures fo 10-15 days.
Aged 6 to 8 months in barriques, then 12 months in large oak casks.

DaGromis

DaGromis

The vineyards used for this wine were acquired by GAJA in 1995 from a family named Gromis, hence the name, DaGromis, meaning literally, at home with the Gromis family. DaGromis is produced with Nebbiolo grapes grown in two old vineyards, one in Serralunga adjacent to the Sperss vineyard and the other in La Morra adjacent to the Conteisa vineyard. The soil of both vineyards is primarily calcareous clay and marl; altitudes range from 985 to 1475 feet above sea level; exposures are south-east and south-west. In the same spirit of its name, which pays homage to the family who farmed this land before its purchase, DaGromis is a classic expression of the Barolo appellation, with the softer red berry fruit notes elegantly rendered by the Tortonian-era soils of the cru.

Wine Notes
Intense red
Full, rich with berries and floral notes as well as aromas of licorice, dried herbs and spices.
Solid structure and a rich softness as well as a lingering finish.
Fact Sheet
2008
Red
  • 100% 
    Nebbiolo
  • Barolo DOCG
Fermentation with the skins in stainless steel tanks at controlled temperatures for three weeks.
12 months in barriques, 12 months in large oak casks.
DaGromis

The wine is named for the Gromis family, which owned the prized vineyard in the commune of La Morra throughout the 19th century. The Gaja family now owns this vineyard and, together with an outstanding Gaja-owned vineyard in Serralunga, it provides the grapes for this wine. The soil of both vineyards is primarily calcareous clay and marl; altitudes range from 985 to 1475 feet above sea level; exposures are south-east and south-west.

Wine Notes
Intense red
Full, rich with berries and floral notes as well as aromas of licorice, dried herbs and spices.
Solid structure and a rich softness as well as a lingering finish.
Fact Sheet
2008
Red
  • Agiorgitiko
Fermentation with the skins in stainless steel tanks at controlled temperatures of 82ºC for one week and 64ºC for two weeks.
12 months in barriques, 12 months in large oak casks.

Conteisa

Conteisa

In 1995, GAJA decided to purchase a second farm in the Barolo appellation, this time in the township of La Morra. Nearly all of the property's vineyards lie in the famed Cerequio cru, widely recognized as one of the best growing sites on the west side of the Barolo-Alba road. The location of the cru along the border between the townships of La Morra and Barolo (to the south) and its prized fruit made it one of the most coveted and "contended" in the appellation, with both townships vying for greater surface area under their control. For this reason, GAJA decided to call the wine Conteisa, Piedmontese dialect for the Italian contesa, meaning the contended vineyard and in 1996 bottled the first vintage.

 

Wine Notes
Garnet
Expressive floral nose with notes of red berries, plums, licorice and spices.
The Nebbiolo in Conteisa reflects the essence of the Cerequio terroir: sumptuous texture and a very refined character with perfectly integrated tannins.
Fact Sheet
2008
Red
14.00%
Fermentation with the skins in stainless steel tanks for three weeks.
12 months in barriques followed by 12 months in large oak casks.
Conteisa

In 1995, GAJA decided to purchase a second farm in the Barolo appellation, this time in the township of La Morra. Nearly all of the property's vineyards lie in the famed Cerequio cru, widely recognized as one of the best growing sites on the west side of the Barolo-Albra road. The location of the cru along with the border between the townships of La Morra and Barolo (to the south) and its prized fruit made it one of the most coveted and "contended" in the appellation, with both townships vying for greater surface area under their control. For this reason, GAJA decided to call the wine Conteisa, Piedmontese dialect for the Italian contesa, meaning the contended vineyard and in 1996 bottled the first vintage.

Wine Notes
Garnet
Expressive floral nose with notes of red berries, plums, licorice and spices.
The Nebbiolo in Conteisa reflects the essence of the Cerequio terroir: sumptuous texture and a very refined character with perfectly integrated tannins.
Fact Sheet
2009
Red
  • 92% 
    Nebbiolo
  • 8% 
    Barbera
  • Langhe D.O.C.
14.50%
Fermentation with the skins in stainless steel tanks for three weeks.
Aged 12 months in barriques followed by 12 months in large oak casks.

Sperss

Sperss

Sperss is a term affectionately used to denote nostalgia for precious things lost with time - a homage to the origins of the winery and the generations who built it. When the Gaja family decided to stop acquiring fruit from the other growers and bottle only estate-grown grapes, in 1961, it was a bold and difficult move. It would help to ensure a high standard of quality, but it also meant that for the first time in the winery's history, it would not be able to produce a Barolo. In 1988, nearly three decades after that fateful decision was made, the GAJA winery purchased a 30-acre farm in Serralunga d'Alba and rechristened it Sperss.

Lying on the eastern side of the appellation, where the appellation's oldest subsoils (dating back to the Helvetian era), Serralunga d'Alba produces what many consider to be one of the greatest expressions of Barolo. Tar, rose petal, and earth are the classic flavors of Serralunga that define this coveted and highly collectible expression of Nebbiolo. The GAJA winery also produces a distillate from the pomace of this wine, Grappa Sperss.

Wine Notes
Ruby
The nose shows dark, pure and very focused fruit with classic hints of tar, licorice and a touch of truffles.
Sperss displays the austere character typical of Serralunga terroir: deep structure and lots of ripe tannins. Dense, massive yet seamless, this beautifully integrated wine possesses low acidity as well as a terrific finish.
Fact Sheet
2008
Red
14.50%
Fermentation with the skins in stainless steel tanks for three weeks.
12 months in barriques followed by 12 months in large oak casks.
Sperss

Sperss is a term affectionately used to denote nostalgia for precious things lost with time - a homage to the origins of the winery and the generations who built it. When the Gaja family decided to stop acquiring fruit from the other growers and bottle only estate-grown grapes, in 1961, it was a bold and difficult move. It would help to ensure a high standard of quality, but it also meant that for the first time in the winery's history, it would not be able to produce a Barolo. In 1988, nearly three decades after that fateful decision was made, the GAJA winery purchased a 30-acre farm in Serralunga d'Alba and rechristened it Sperss.

Lying on the eastern side of the appellation, where the appellation's oldest subsoils (dating back to the Helvetian era), Serralunga d'Alba produces what many consider to be one of the greatest expressions of Barolo. Tar, rose petal, and earth are the classic flavors of Serralunga that define this coveted and highly collectible expression of Nebbiolo. The GAJA winery also produces a distillate from the pomace of this wine, Grappa Sperss.

Wine Notes
Ruby
The nose shows dark, pure and very focused fruit with classic hints of tar, licorice and a touch of truffles.
Sperss displays the austere character typical of Serralunga terroir: deep structure and lots of ripe tannins. Dense, massive yet seamless, this beautifully integrated wine possesses low acidity as well as a terrific finish.
Fact Sheet
2009
Red
  • 94% 
    Nebbiolo
  • 6% 
    Barbera
  • Langhe D.O.C.
Fermentation with the skins in steainless steel tanks for three weeks.
Aged 12 months in barriques followed by 12 months in large oak casks.

Costa Russi

Costa Russi

Costa means slope in Italian and is often used in the names of vineyard designated wines. In wine-growing parlance, it denotes the side of a hill that faces the sun. Russi was the nickname of the previous estate owner, who oversaw the vineyard management of this historic and privileged growing site. This 10-acre vineyard which lies in the township of Barbaresco was purchased in the winery's 1967 expansion of its vineyard holdings. GAJA's Costa Russi is known for the elegance and refinement of its aromatic character and like its single-vineyard counterparts, will age gracefully for 40 years or more in outstanding vintages.

Wine Notes
Dark ruby/purple
A captivating and refined nose with well-integrated aromas of blackberries, violets and roasted coffee beans.
Elegance and crystal purity characterize this extremely complex and densely woven wine with an aging potential of decades.
Fact Sheet
2009
Red
  • Langhe D.O.C.
14.50%
Fermentation with skins in stainless steel.
12 months in barriques and then 12 months in large oak casks.
Costa Russi

Costa means slope in Italian and is often used in the names of vineyard designated wines. In wine-growing parlance, it denotes the side of a hill that faces the sun. Russi was the nickname of the previous estate owner, who oversaw the vineyard management of this historic and privileged growing site. This 10-acre vineyard which lies in the township of Barbaresco was purchased in the winery's 1967 expansion of its vineyard holdings. GAJA's Costa Russi is known for the elegance and refinement of its aromatic character and likes its single-vineyard counterparts, will age gracefully for 40 years of more in outstanding vintages.

Wine Notes
Dark ruby/purple
A captivating and refined nose with well-integrated aromas of blackberries, violets and roasted coffee beans.
Elegance and crystal purity characterize this extremely complex and densely woven wine with an aging potential of decades.
Fact Sheet
2010
Red
  • 95% 
    Nebbiolo
  • 5% 
    Barbera
  • Langhe D.O.C.
14.50%
Fermentation with the skins in stainless steel.
Aged 12 months in barriques and then 12 months in large oak casks.

Sorì Tildìn

Sorì Tildìn

The Sorì Tildìn vineyard is named after the beloved matriarch of the GAJA family, Clotilde Rey, daughter-in-law of founder Giovanni Gaja. Known for her strong personality, the adored Clotilde was affectionately known by the nickname Tildìn (teel-DEEN), a diminutive of her Christian name.

Like the Sorì San Lorenzo, Sorì Tildìn is widely considered one of the greatest growing sites in Italy today. Purchased in 1967, the 8-acre vineyard is situated in the township of Barbaresco. It was first vinified as a single-vineyard wine in 1970 (reclassified as a Langhe DOC in 2000 like the Sorì San Lorenzo). Sorì Tildìn delivers a round, subtly textured expression of Nebbiolo, and will age superbly for more than 40 years in exceptional vintages.

Wine Notes
Deep purple
Complex aromas of toast, minerals, sour cherries, cedar and spices.
Displays the roundest tasting profile of all Gaja single-vineyard wines. The rich body, subtle texture and fine, ripe tannins are typical for this wine of great finesse, the quintessential expression of the land and the Nebbiolo grape.
Fact Sheet
2009
Red
  • Langhe D.O.C.
14.50%
Fermentation with skins in stainless steel tanks.
12 months in barriques followed by 12 months in large oak casks.
Sorì Tildìn

The Sorì Tildìn vineyard is named after the beloved matriarch of the GAJA family, Clotilde Rey, daughter-in-law of founder Giovanni Gaja. Known for her strong personality, the adored Clotilde was affectionately known by the nickname Tildìn (teel-DEEN), a diminutive of her Christian name.

Like the Sorì San Lorenzo, Sorì Tildìn is widely considered one of the greatest growing sites in Italy today. Purchased in 1967, the 8-acre vineyard is situated in the township of Barbaresco. It was first vinified as a single-vineyard wine in 1970 (reclassified as a Langhe DOC in 2000 like the Sorì San Lorenzo). Sorì Tildìn delivers a round, subtly textured expression of Nebbiolo, and will age superbly for more than 40 years in exceptional vintages.

Wine Notes
Deep purple
Complex aromas of toast, minerals, sour cherries, cedar and spices.
Displays the roundest tasting profile of all Gaja single-vineyard wines. The rich body, subtle texture and fine, ripe tannins are typical for this wine of great finesse, the quintessential expression of the land and the Nebbiolo grape.
Fact Sheet
2010
Red
  • 95% 
    Nebbiolo
  • 5% 
    Barbera
  • Langhe D.O.C.
14.50%
Fermentation with the skins in stainless steel tanks.
Aged 12 months in barriques followed by 12 months in large oak casks.

Sugarille

Sugarille

According to archives found at Pieve Santa Restituta, the Sugarille growing site was already devoted to the cultivation of grapes for wine by the mid-16th century (1541). The name Sugarille (SOO-gah-REEL-leh) is derived from the Latin suber, meaning cork oak, possibly because cork trees were found there. Here, in the estate's top growing site, white rocky soils (poor in nutrients and rich in calcareous clay), excellent drainage, south-western exposure, and ventilation arriving from the Tyrrhenian sea to the west create the ideal conditions for a long-lived, structured expression of Sangiovese.

Wine Notes
Deep ruby
Rich, complex aromas of ripe fruit (plums and wild cherries), violets and hints of cloves and tobacco.
Elegant structure and ripe, well-integrated tannins. This wine is normally more austere in youth than Rennina due to the slightly firmer tannic structure; but after 5-7 years, its depth and concentration lead to a complex flavor profile of great balance.
Fact Sheet
2008
Red
  • 100% 
    Sangiovese
  • Brunello di Montalcino DOCG
4 weeks in stainless-steel vats.
12 months in barrique (first-, second-, and third-passage casks), 12 months in botti (large thirty-year-old casks).
Sugarille

According to archives found at Pieve Santa Restituta, the Sugarille growing site was already devoted to the cultivation of grapes for wine by the mid-16th century (1541). The name Sugarille (SOO-gah-REEL-leh) is derived from the Latin suber, meaning cork oak, possibly because cork trees were found there. Here, in the estate's top growing site, white rocky soils (poor in nutrients and rich in calcareous clay), excellent drainage, south-western exposure, and ventilation arriving from the Tyrrhenian sea to the west create the ideal conditions for a long-lived, structured expression of Sangiovese.

Wine Notes
Deep ruby
Rich, complex aromas of ripe fruit (plums and wild cherries), violets and hints of cloves and tobacco.
Elegant structure and ripe, well-integrated tannins. This wine is normally more austere in youth than Rennina due to the slightly firmer tannic structure; but after 5-7 years, its depth and concentration lead to a complex flavor profile of great balance.
Fact Sheet
2004
Red
  • 100% 
    Sangiovese
  • Brunello di Montalcino DOCG
4 weeks in stainless steel vats.
Aged for one year in barriques (35% new) and one year in wood casks (about 10-20 years old).

Rennina

Rennina

The designation Rennina (rehn-NEE-nah) first appears in the High Middle Ages and is derived from the late-Roman name of the estate, Fundus Rescianum, denoting a state-owned farm. Since the Gaja family's acquisition of the historic estate in 1994, three growing sites have been devoted to the cultivation of Sangiovese grapes for the production of Brunello di Montalcino: Santo Pietro (St. Peter), Castagno (Chestnut Tree), and Pian dei Cerri (Turkish Oak Flats). Here, lime-rich subsoils, southwest exposure, and ventilation arriving from the Tyrrhenian sea to the west deliver well-balanced Brunello di Montalcino, defined by its characteristic red fruit notes, minerality, and polished tannins.

Wine Notes
Deep red
Very clean, opulent aromas, with notes of ripe red fruits evolving into delicate spice and floral perfumes.
Powerful and velvety in flavor with a fleshy and sustained finish and refined tannins.
Fact Sheet
2008
Red
  • 100% 
    Sangiovese
  • Brunello di Montalcino DOCG
Fermented for 4 weeks in stainless-steel vats.
12 months in barrique (first-, second-, and third-passage casks), 12 months in botti (large thirty-year-old casks).
Rennina

The designation Rennina (rehn-NEE-nah) first appears in the High Middle Ages and is derived from the late-Roman name of the estate, Fundus Rescianum, denoting a state-owned farm. Since the Gaja family's acquisition of the historic estate in 1994, three growing sites have been devoted to the cultivation of Sangiovese grapes for the production of Brunello di Montalcino: Santo Pietro (St. Peter), Castagno (Chestnut Tree), and PIan dei Cerri (Turkish Oak Flats). Here, lime-rich subsoils, southwest exposure, and ventilation arriving from the Tyrrhenian sea to the west deliver well-balanced Brunello di Montalcino, defined by its characteristic red fruit notes, minerality, and polished tannins.

Wine Notes
Deep red
Very clean, opulent aromas, with notes of ripe red fruits evolving into delicate spice and floral perfumes.
Powerful and velvety in flavor with a fleshy and sustained finish and refined tannins.
Fact Sheet
2004
Red
  • 100% 
    Sangiovese
  • Brunello di Montalcino DOCG
The grapes from three different vineyards ferment and macerate separately for around three weeks.
Aged one year in barriques (25% new), and one year in wood casks (about 10-20 years old).

Sorì San Lorenzo

Sorì San Lorenzo

This wine made history when it became one of the earliest single-vineyard bottlings of Nebbiolo in Piedmont with the 1967 vintage. Sourced from the GAJA winery's top growing site, San Lorenzo, located just south of the village of Barbaresco in the famed cru Secondine, the wine is made with 95% Nebbiolo grapes and 5% Barbera. This practice hails back to the earliest era of Barbaresco, when the lighter-bodied Barbera was traditionally blended into the tannic Nebbiolo to temper its power and structure.

In 2000, with the release of the legendary 1996 vintage, GAJA decided to reclassify this wine and use the Langhe DOC appellation on the label, omitting the Barbaresco DOCG. In part, the motivation for this change was purely semantic. As the number of single-vineyard bottlings grew in the 1990s, their popularity began to eclipse the importance of the traditional, classic Barbaresco, a cuvee or blend of many different vineyards. In a sense, the gesture was meant as testament to the winery's steadfast belief that Barbresco is one of the great wines of the world and should be accompanied rather than overshadowed by its single-vineyard fellows.

Wine Notes
Deep red
Highly concentrated currant and black cherry fruit with a hint of coffee, in addition to aromas of fine herbs, minerals and exotic spices.
Almost always the most powerful and austere of Gaja's five single-vineyard wines, requiring a longer time to fully develop. A very focused, concentrated wine with a long, lingering finish and refined tannins, it has excellent aging potential.
Fact Sheet
2009
Red
  • Langhe D.O.C.
Fermentation with the skins in stainless steel tanks.
12 months in barriques followed by 12 months in large oak casks.
Sorì San Lorenzo

This wine made history when it became one of the earliest single-vineyard bottlings of Nebbiolo in Piedmont with the 1967 vintage. Sourced from the GAJA winery's top growing site, San Lorenzo, located just south of the village of Barbaresco in the famed cru Secondine, the wine is made with 95% Nebbiolo grapes and 5% Barbera. This practice hails back to the earliest era of Barbaresco, when the lighter-bodied Barbera was traditionally blended into the tannic Nebbiolo to temper its power and structure.

In 2000, with the release of the legendary 1996 vintage, GAJA decided to reclassify this wine and use the Langhe DOC appellation on the label, ommitting the Barbaresco DOCG. In part, the motivation for this change was purely semantic. As the number of single-vineyard bottlings grew in the 1990s, their popularity began to eclipse the importance of the traditional, classic Barbaresco, a cuvee or blend of many different vineyards. In a sense, the gesture was meant as a testament to the winery's steadfast belief that Barbaresco is one of the great wines of the world and should be accompanied rather than overshadowed by its single-vineyard fellows.

Wine Notes
Deep red
Highly concentrated currant and black cherry fruit with a hint of coffee, in addition to aromas of fine herbs, minerals and exotic spices.
Almost always the most powerful and austere of Gaja's five single-vineyard wines, requiring a longer time to fully develop. A very focused, concentrated wine with a long, lingering finish and refined tannins, it has excellent aging potential.
Fact Sheet
2010
Red
  • 95% 
    Nebbiolo
  • 5% 
    Barbera
  • Langhe D.O.C.
14.50%
Fermentation with the skins in stainless steel tanks.
Aged 12 months in barriques followed by 12 months in large oak casks.

Brunello di Montalcino

Brunello di Montalcino

With the 2005 vintage, for the first time in its history, the GAJA family decided to produce a classic Brunello without single vineyard designation, blended from the estates top sites. Pieve Santa Restituta's Brunello di Montalcino is produced from a selection of estate-grown grapes from throughout the property's four noncontiguous vineyards totaling sixteen hectares. The soil is primarily clay and limestone for three vineyards with galestro and limestone composition for the fourth.

Wine Notes
Deep ruby red in color fading to a dark pink rim.
Expressive nose with cherry notes, forest fruits, aromatic herbs, and juniper aromas.
On the palate, this Brunello di Montalcino expresses ripe tannins, integrated acidity, rich structure and a lingering finish.
Fact Sheet
2008
Red
  • 100% 
    Sangiovese
  • Brunello di Montalcino DOCG
Fermentation for four weeks in stainless-steel vats.
12 months in barrique (first-, second-, and third-passage casks), 12 months in botti (large thirty-year-old casks).
Brunello di Montalcino

With the 2005 vintage, for the first time in history, the GAJA family decided to produce a classic Brunello without single vineyard designation, blended from the estates top sites. Pieve Santa Restituta's Brunello di Montalcino is produced from a selection of estate-grown grapes from throughout the property's four non-contiguous vineyards totaling sixteen hectares. The soil is primarily clay and limestone for three vineyards with galestro and limestone comosition for the fourth.

Wine Notes
Deep ruby red in color fading to a dark pink rim.
Expressive nose with cherry notes, forest fruits, aromatic herbs, and juniper aromas.
On the palate, this Brunello di Montalcino expresses ripe tannins, integrated acidity, rich structure and a lingering finish.
Fact Sheet
2009
Red
  • 100% 
    Sangiovese
  • Brunello di Montalcino DOCG
15.00%
Fermentation for four weeks in stainless steel vats.
Aged 12 months in barrique (first, second, and third passage casks), 12 months in botti (large thirty-year-old casks).

Barbaresco

Barbaresco

The centerpiece of the portfolio, GAJA Barbaresco is a testament to the Gaja family's historic commitment to the appellation and its belief that Barbaresco stands proudly with the great growing regions of the world. The GAJA winery stopped sourcing fruit from other growers in 1961 in order to ensure the utmost quality in its wines. In all, GAJA Barbaresco is produced using grapes grown in 14 vineyards in the village of Barbaresco.

It is important to note the unique bottle shape created by the GAJA winery for this classic wine. The rich, powerful GAJA Barbaresco is intended for aging and thus benefits from a longer cork - and, in 1978, GAJA became the first winemaker in Piedmont to make that change. In order to accomodate the new format, GAJA redesigned the traditional Burgundian-format bottle used in Piedmont, creating a hybrid bottle with a long Bordelaise neck and Burgundian bottle.

Wine Notes
Garnet
The nose is almost sensual in its complexity, with aromas of forest fruits, plums, licorice, mineral and coffee scents.
Long, complex finish with fine, silk-like tannins and good acidity; dense structure, full of super-ripe fruit.
Fact Sheet
2009
Red
  • 100% 
    Nebbiolo
  • Barbaresco DOCG
The grapes from each lot are fermented separately in stainless-steel vats for approximately 20 days, depending on the vintage. Upon completion of fermentation, the wine is racked to barriques, where malolactic fermentation takes place.
After fermentation is complete, the separate lots are then aged for one year in barriques (20% new, with a balance of one and two year old casks). The 14 lots are then blended and racked to large Slavonian oak casks ranging in age from five to fifteen years.
Barbaresco

The centerpiece of the portfolio, GAJA Barbaresco is a testament to the Gaja family's historic commitment to the appellation and its belief that Barbaresco stands proudly with the great growing regions of the world. The GAJA winery stopped sourcing fruit from other growers in 1961 in order to ensure the utmost quality in its wines. In all, GAJA Barbaresco is produced using grapes grown in 14 vineyards in the village of Barbaresco.

It is important to note the unique bottle shape created by the GAJA winery for this classic wine. The rich, powerful GAJA Barbaresco is intended for aging and thus benefits from a longer cork - and, in 1978, GAJA became the first winemaker in Piedmont to make that change. In order to accomodate the new format, GAJA redesigned the traditional Burgundian-format bottle used in Piedmont, created a hybrid bottle with a long Bordelaise neck and Burgundian bottle.

Wine Notes
Garnet
The nose is almost sensual in its complexity, with aromas of forest fruits, plums, licorice, mineral and coffee scents.
Long, complex finish with fine, silk-like tannins and good acidity; dense structure, full of super-ripe fruit.
Fact Sheet
2010
Red
  • 100% 
    Nebbiolo
  • Barbaresco DOCG
14.50%
The grapes from each lot are fermented separately in stainless-steel vats for approximately 20 days, depending on the vintage. Upon completion of fermentation, the wine is racked to barriques, where malolactic fermentation takes place.
After fermentation is complete, the separate lots are then aged for one year in barriques (20% new, with a balance in one and two year old casks). The 14 lots are then blended and racked to large Slavonian oak casks ranging in age from five to fifteen years.