Gaja - Conteisa Langhe Nebbiolo 2005 Ml. 750
At least 24 months
Gaja winery was founded in 1859 in Barbaresco, in the heart of the Langhe, and has always been recognized as one of the iconic names in the production of Barbaresco. Since founding Giovanni, until Angelo Gaja, this family has been able to establish itself in the global wine scene thanks to an unique philosophy: the quest for quality.
Piedmont is one of the region most suitable for the production of great wines, where the Nebbiolo often takes on the contours of the poem. But the ground is obviously not enough, you need the passion and expertise of great men. And the name Gaja is certainly part of this category. Angelo Gaja, grandfather, in the 60s, had the merit of renewing the traditions and import new production techniques: after killing the production per hectare for greater control of the fermentation temperature, by a careful use of the barrel to the passage of caps longer. In this way, Gaja has been able to be in step with the times, without falling into the error of fossilize in the tradition. A successful, to Gaja, built with intelligence and insight, inherited from the rigors and sacrifices of their predecessors and developed and consolidated in recent decades thanks to the formidable leadership of Angelo. The past as experience, the future as a goal: so Gaja has built around himself the image of a strong and indispensable brand, a symbol of the greatness of Barbaresco and a wine that tell the poetry of its territory in the glass.
|Ageing and Fining||In barrique 12 months and 12 months large casks|
|Ageing||At least 24 months|
|Color||Ruby red, with garnet reflections|
|Aroma||Sweet and ripe with notes of plum, blackberry, licorice and spices|
|Aroma||balsamic, Boisé, Floral, Fruity, Spicy, Burnt|
|Taste||Robust and important, with great body and character, with a smooth tannin|
|Serving temperature||16°-18° C.|
|Blend description||92% nebbiolo, 8% barbera.|
|Matching||Agnolotti (stuffed meat and rice pasta, typical from Piedmont Region), Pasta, Pasta made with egg, Tajarin (long pasta typical from Piedmont region), Pasta with sauce, Rice with mushrooms, Rice with Bolognese sauce, Ravioli (stuffed pasta), Roast, Braised meat, T-bone steak (Florentine steak), Red meat, Roasted red meat, Red meat stew, Grilled meat, Kill, Game, Stew, Dishes with truffle, Cheese fondue, Cured cheeses, Meditation wines / Dessert wines|
|Ideal with||Pasta With Vegetables, Pasta Meat, Meat Red, Cured cheeses, Dessert|
|Classification||Langhe Nebbiolo DOC|