Barbaresco Gaja is produced from grapes of 14 vineyards located in the towns of Barbaresco and Treiso, in the historic area of delimited cultivation in 1933, with a total area of 21.4 ha. The height above sea level varies from 250 to 330 meters.
Winemaking:
Fermentation and maceration in steel tanks for a period of about 3 weeks.
Maturation for 12 months in oak barrels and 12 months in traditional big barrels.
Characteristics:
The Nebbiolo grape is particularly sensitive to the small differences that are in the nature of the different soils. The union, together with grapes from fourteen separate vineyards blends in Barbaresco Gaja nuances of different terroirs, enriching it of complexity, completeness and balance. The vinification and maturation of the wine respect the naturalness of the different processes. The wine has aromas of berries, plum, licorice, mineral notes and coffee. The structure is dense but rewarding elegance; the finish is long and complex, with very fine tannins. Each Barbaresco Gaja expresses the year of production and is suitable for long aging in bottle.
