Barbaresco

Braised beef in Barolo. Risotto with porcini.

The grapes, coming from each single vineyard, separately undergo fermentation, maceration and ageing in oak for 12 months. Then they are blended and further age in oak for another 12 months.

The story of the Gaja Winery can be traced to a singular founding purpose: to produce original wines with a sense of place which reflect the tradition and culture of those who made it. This philosophy has inspired five generations of impeccable winemaking. It started over 150 years ago when Giovanni Gaja opened a small restaurant in Barbaresco making wine to complement the food he served. In 1859 he founded the Gaja Winery producing some of the first wine from Piedmont to be bottled and sold outside the region. Ever since the winery has been shaped by each generation’s hand notably that of Angelo Gaja. Under Angelo's direction the the native Nebbiolo grape was elevated to world-class esteem.