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96 Points
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94 Points


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Description
The Rennina is a single-vineyard Brunello that epitomises Gaja's pursuit of site transparency and ageworthy elegance. Sourced from a prized plot on the Pieve Santa Restituta estate, the Sangiovese grapes are cultivated on galestro-rich soils at mid-slope elevations, harvested by hand, and selected berry by berry. Fermentation is spontaneous, employing indigenous yeasts and minimal intervention. The wine then spends approximately 30 months ageing in a carefully balanced mix of large Slavonian casks and French barriques, gaining both textural refinement and aromatic complexity. The result is a Brunello of intensity and grace: complex aromas of cherry, plum, sandalwood, tobacco and Mediterranean herbs; a palate that is powerful yet lithe, with structured tannins, electric acidity and layers of spice, earth and dark fruit. The finish is persistent and savoury, suggesting great ageing potential. Rennina is best enjoyed with braised beef, rich poultry or hard cheeses, and will reward long cellaring with remarkable evolution.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Aroma:Cherry, Plum, Tobacco
Palate:Earthy, Spice
Food Pairings:Cheese
Poultry
Red Meat
Description
The Rennina is a single-vineyard Brunello that epitomises Gaja's pursuit of site transparency and ageworthy elegance. Sourced from a prized plot on the Pieve Santa Restituta estate, the Sangiovese grapes are cultivated on galestro-rich soils at mid-slope elevations, harvested by hand, and selected berry by berry. Fermentation is spontaneous, employing indigenous yeasts and minimal intervention. The wine then spends approximately 30 months ageing in a carefully balanced mix of large Slavonian casks and French barriques, gaining both textural refinement and aromatic complexity. The result is a Brunello of intensity and grace: complex aromas of cherry, plum, sandalwood, tobacco and Mediterranean herbs; a palate that is powerful yet lithe, with structured tannins, electric acidity and layers of spice, earth and dark fruit. The finish is persistent and savoury, suggesting great ageing potential. Rennina is best enjoyed with braised beef, rich poultry or hard cheeses, and will reward long cellaring with remarkable evolution.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Aroma:
Cherry, Plum, Tobacco
Palate:
Earthy, Spice
Food Pairings:
Cheese
Poultry
Red Meat
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Cherry, Plum, Tobacco
Earthy, Spice