2015 Barbaresco from the famous king of Piemonte wines Angelo Gaja. A producer that is known all over the world for his wines, that all have a great structure, complexity and the unique Gaja style elegance. This is one of the three top Barbaresco from Gaja. A very impressive wine, elegantly perfumed, very precise and pure, with a beautiful bouquet and a concentrated and dense taste.
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|Wine style||Dry red wine|
|Pairs with||Game, lamb or red meat. Serve at 18-20 C.|
|Bouquet||Elegantly perfumed, very precise and pure, with a beautifully bouquet of crunchy red cherry, violets and exotic spices.|
|Taste||Power and depth, concentration and density of fruit, beautiful natural grape tannins|
|Maturation||In barriques for 12 months, and a further 12 months in large oak barrels.|
Angelo Gaja and the wines from the GAJA winery hardly need any introduction. The Gaja family settled in Piedmont as early as the middle of the seventeenth century. Since then, 5 generations have alternated in wine production since Giovanni Gaja founded the winery in Barbaresco, in the territory of the Langhe, in 1859.
Angelo Gaja followed his father Giovanni as head of the family enterprise in the early 1960s. At the time blending grapes from different vineyards and villages was the practice in Piedmont. Some wineries may have even used grapes from outside the region. A few winemakers including Angelo Gaja, Bruno Giacosa, Beppe Colla of Prunotto and Alfredo Currado at Vietti started making wines from a single vineyard.
Under the leadership of Angelo Gaja, the wines of the family-owned winery have proved to be innovative and, at times revolutionary. For most of his life he has been a visionary man on a mission: To do what it takes to explore ways to improve the quality of his wines.
The Nebbiolo vines for the Barbaresco grow in 14 Gaja vineyards located in the municipality of Barbaresco at altitudes between 250 and 330 m. The plants are 40 years old on average. 2015 provided ideal weather conditions before the harvest, which allowed the grapes to ripen quickly and evenly producing perfectly ripe fruit with exceptionally regular bunches.
The grapes were carefully hand-picked, sorted, and destemmed. The grapes, coming from each single vineyard were then fermented and macerated separately in steel vats. At the end of the malolactic fermentation, the wines were matured in barriques for 12 months. After assembling the wine underwent a further period of ageing in large oak barrels for 12 months.
Longevity: Very long.