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First Chardonnay planted in Piemonte and first Italian white wined aged in barriques, Gaia & Rey was named by Angelo after his first daughter, Gaia, and Grandmother Clotilde Rey.
Fermentation and aging in oak for six-eight months .
A classic example of Chardonnay from Langhe. The nose shows bright notes of citrus, lemon zest, verbena, and lemongrass that evolve into more complex hints of graphite, white pepper, and marjoram, all with underlying tones of delicate white flowers. In the mouth, the citruslike acidity and soft, env
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Description
The Gaja winery was founded in the Piemonte region of northern Italy in 1859 by Giovanni Gaja, and it has been family owned and operated for four generations in a constantly evolving arc of inspired winemaking.
Current patriarch, Angelo Gaja, started a revolution in the area following several trips to France, and is credited with taking both Barbaresco and Barolo into new stylistic areas, more often than not through controversial measures. Foremost is his use of oak barriques to soften the Nebbiolo tannins and produce a richer, more concentrated wine than the traditional model. Temperature-controlled fermentation, green harvest, reduction of crop size and the introduction of French varieties have all contributed to his modernist reputation and the soaring international praise for the Gaja wines.
Wine Spectator proclaimed his 1985 Barbarescos ‘the finest wines ever made in Italy.’ With Angelo now past 70, his daughters Gaia and Rossana run the estate, although, it has to be said, the man himself has never officially retired.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Aroma:Elderflower, Grapefruit
Palate:Anise, Vanilla
Food Pairings:
Cheese
Fish
Poultry
Description
The Gaja winery was founded in the Piemonte region of northern Italy in 1859 by Giovanni Gaja, and it has been family owned and operated for four generations in a constantly evolving arc of inspired winemaking.
Current patriarch, Angelo Gaja, started a revolution in the area following several trips to France, and is credited with taking both Barbaresco and Barolo into new stylistic areas, more often than not through controversial measures. Foremost is his use of oak barriques to soften the Nebbiolo tannins and produce a richer, more concentrated wine than the traditional model. Temperature-controlled fermentation, green harvest, reduction of crop size and the introduction of French varieties have all contributed to his modernist reputation and the soaring international praise for the Gaja wines.
Wine Spectator proclaimed his 1985 Barbarescos ‘the finest wines ever made in Italy.’ With Angelo now past 70, his daughters Gaia and Rossana run the estate, although, it has to be said, the man himself has never officially retired.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Aroma:
Elderflower, Grapefruit
Palate:
Anise, Vanilla
Food Pairings:
Cheese
Fish
Poultry
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Elderflower, Grapefruit
Anise, Vanilla
Cheese
Fish
Poultry