Cremes Langhe D.O.C. - GAJA

Cremes 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 deep ruby red full body wine is a blend of the local Dolcetto grape and Pinot Noir resulting in a balanced, elegant and pleasant wine.

28,60€

194-020

3 Items

Data sheet

Vintage2017
Grapes50% Dolcetto and 50% Pinot Nero
Alcohol14,5% vol.
Volume0,75 l
Wine styleDry red wine
Pairs withPasta dishes, Roast meat or Medium-aged cheeses, Serve at 16-18 C.
RegionPiemonte
BouquetFruity notes of strawberry, black cherry and ripe currants
TasteFull and soft with dense tannins and an almond finish
ProducerAngelo Gaja
Maturation6 months in oak barrels
ClassificationLANGHE D.O.C.

More info

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 Dolcetto and Pinot Noir vines for the Cremes red wine grow in Gaja’s vineyards situated in the Langa region in Piedmont. The grapes were carefully hand-picked, sorted, and destemmed. The grapes were fermented and macerated separately in steel vats at controlled temperature. At the end of malolactic fermentation, the wines were assembled and matured for 6 months in large oak barrels.

Longevity: 5-10 years.

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