Gaja

The estate and its terroirs

Angelo Gaja joined the estate in 1961 and revolutionised Piedmontese viticulture by introducing Burgundian barriques, reducing yields and increasing planting density, transforming the perception of Nebbiolo and Barolo internationally. The estate farms approximately 100 hectares in Piedmont across 32 plots, complemented by Tuscan properties: Pieve Santa Restituta in Montalcino (16 ha) and Ca'Marcanda in Bolgheri (100ha).

In Barbaresco, three legendary crus on the hills of Treiso and Barbaresco: Sorì San Lorenzo (3.88 ha), Sorì Tildìn (3.1 ha, the warmest microclimate, always harvested first) and CostaRussi (4.35 ha). In Barolo, Sperss (12 ha in Serralunga d'Alba, south and southwest-facing) and Conteisa (La Morra, Cerequio cru). Classic Langhemarl-limestone soils, with altitude and exposure variations creating radically different expressions from one cru to the next.

From vineyard to cellar

One hundred percent Nebbiolo for the prestige reds, Chardonnay for Gaia and Rey. No organic or biodynamic certification; the family favours its own methodology developed over more than 150 years. Rigorous sustainable practices are nonetheless applied: organic fertiliser produced on-site, biodiversity encouraged, trees planted alongside vines. All harvests are carried out by hand with strict selection.

Long macerations of approximately three weeks, respecting Piedmontese tradition and the structural demands of Nebbiolo. For Gaia and Rey, gentle pressing is followed by fermentation in French oak barrels with regular bâtonnage on lees for twelve months.

The ageing philosophy has evolved constantly. Today, 60 percent large casks (botte grande) and 40 percent barriques, for twelve to eighteen months depending on the cuvée. Angelo Gaja introduced Burgundian barriques to Piedmont, a genuine revolution for the region, but the current generation has rebalanced toward larger vessels to preserve fruit purity, reflecting the broader shift among the finest Barolo and Barbaresco producers toward greater terroir transparency.