Angelo Gaja came from a family of wine makers, but it is probably not true to say that Angelo followed in his father's footsteps. For Angelo Gaja has trodden his own path. Gaja revolutionised the wine business in Barbaresco and beyond. Having studied in France, Gaja was responsible for the introduction of temperature controlled fermentation, malolactic fermentation and French barriques, not to mention the use of French varieties such as Cabernet Sauvignon and Merlot.
The portfolio is led by a number of Barbaresco crus (another Gaja innovation - the bottling of single vineyard wines) which are Sorí Tildin, Sorí San Lorenzo and Costa Russi. There are two Barolo crus - Sperss (meaning nostalgia) - as well as Conteisa Cerequio, produced at the rented Gromis estate. In addition the Super-Piemontese wine Sito Moresco is a delicious blend of Nebbiolo, Barbera and Merlot. Using French varieties he produces Darmagi (Cabernet Sauvignon) and Gaia e Rey (Chardonnay).
