Sito Moresco

Mature cheeses, rare cuts of meat.

Today, this wine is made from vineyards located in the villages of Barbaresco and Treiso (both lying in the Barbaresco appellation), with additional fruit from Serralunga d'Alba (in the Barolo appellation). Pheasants are featured on Sito Moresco's label to commemorate the beautiful birds that inhabit the forests adjacent to Gaja's vineyards.

The three varieties ferment and macerate separately for three weeks. After the malolactic fermentation, they are blended and then aged in oak for 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.