Conteisa Barolo from the famous king of Piemonte wines Angelo Gaja. A wine producer that is known all over the world for his red wines, that all have a great structure, complexity and a the unique Gaja style elegance. With this wine Gaja wanted to highlight that it is possible to make a top Barolo from the Cerequio Cru vineyard in La Morra,
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|Grapes||92% Nebbiolo - 8% Barbera|
|Wine style||Dry red wine|
|Pairs with||Game, lamb or red meat. Serve at 18-20 C.|
|Bouquet||A perfumed wine that offers defined aromas of wild cherry and spices: blackberry, jam cherry, eucalyptus, cassis and licorice.|
|Taste||An aromatic strength of ripe fruit wrapped in spices. Excellent balance, with the tannic component that ignites the feeling of bitterness, the tannins are full and structured.|
|Maturation||In barriques for a period of 13 months followed by a further ageing in large barrels for 12 months.|
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 and Barbera vines for the Conteisa Barolo grow in Gaja’s Conteisa vineyard located in the Marenca-Rivette area between Barolo and La Morra in the Barolo DOCG district of Piemonte at an altitude of 300 m.
The grapes were carefully hand-picked, sorted, and destemmed. Then fermented and macerated separately in steel vats for two weeks. At the end of malolactic fermentation, the wines were assembled and then decanted into semi-new barriques where it aged for a period of 13 months. The wine underwent a further period of ageing in large oak barrels of 12 months.
Longevity: Very long.