Sito Moresco 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 excellent wine is made from a blend of local and international grapes resulting in a ruby red wine characterized by a mature aroma of red fruit and a harmonious, juicy and compact taste.
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|Wine style||Dry red wine|
|Grapes||35% Nebbiolo, 25% Merlot, 15% Cabernet Sauvignon, 25% Barbera|
|Maturation||Aged for 12 months in barriques followed by 6 months bottle maturation.|
|Bouquet||An intense scent of red berries, blackberry and cherry notes, spices and cedar wood.|
|Taste||Velvety body with elegant structure, supple tannins, fine spicy notes and minerality and a long finish.|
|Pairs with||Game, lamb or red meat. Serve at 18-20 C.|
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 vines for the Sito Moresco 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 then fermented and macerated separately in steel vats at controlled temperature. At the end of malolactic fermentation, the wines were matured in barriques for 12 months and after assembling the wine followed 6 months of bottle ageing.
Longevity: 10-15 years.