Gaja’s Conteisa is a landmark of the Langhe, sourced from the revered Cerequio vineyard in La Morra. Its name, Piedmontese for "quarrel," references a centuries-old land dispute between the communes of Barolo and La Morra for ownership of this site. This vineyard is prized for its south-facing exposure and unique microclimate, locally known as the "Riviera of the Langhe", where snow melts first, allowing vines to benefit from a long, steady ripening period. Precision is central to the Gaja approach. The nebbiolo grapes are fermented in stainless steel before undergoing a double maturation process. The wine spends 12 months in barriques, followed by 18 months in large traditional oak casks. This method balances the structural influence of small wood with the aromatic purity preserved by larger vessels, resulting in a Barolo of exceptional poise. Consistent with the Cerequio terroir, Conteisa is defined by its aromatic lift and "silk-and-steel" texture. The nose reveals wild strawberry, red cherry, and crushed violets, underpinned by notes of mint and liquorice. On the palate, expect a medium-to-full body, fine-grained tannins, and a persistent mineral finish. It is a sophisticated expression that rewards long-term cellaring.

GAJA, Barbaresco DOCG 2018 Fruit is sourced from no less than 14 vineyards situated in the municipality of Barbaresco from vines averaging 40 years. The parcels from each single vineyard undergo fermentation, maceration and ageing in oak for 12 months before being artfully blended and further aged in oak for another 12 months. Each parcel brings its unique character to the wine, highlighting the features of the different terroirs, creating a complex, elegant, balanced wine. The nose displays fruits, flowers, delicate spices, and mineral notes with a dense yet filigreed palate structure and a lingering finish with refined tannins.

"Angelo Gaja is, without question, the most famous wine producer in Italy. Possibly one of the most famous in the world. He is credited with developing techniques that revolutionised winemaking in Italy.- International Wine Challenge The 2023 Rossj-Bass is a bit of a milestone for Gaja. It’s the first white to come out of their brand new winery in Alta Langa, a purpose-built home for the future of their whites as the region warms and conditions shift. It also quietly marks the beginning of a new chapter for this famously forward-thinking family. Named after Angelo Gaja’s daughter Rossana (Rossj was her nickname) and a low-lying vineyard (‘bass’ meaning low), this wine has always been a blend of Chardonnay and a splash of Sauvignon Blanc from long-held vineyards in Barbaresco and Serralunga. But this vintage introduces something new - fruit from high-altitude terraces in Alta Langa, a cooler, wind-swept zone where Gaja’s recently planted vineyards are slowly coming online. Fermented mostly in stainless steel, with a touch of oak and a little malolactic, it’s a Chardonnay that walks the line between energy and softness. But the real story here is bigger than what’s in the glass. It’s Gaja thinking long-term, adapting to change and investing in what comes next - with the kind of care and quiet confidence that’s kept them at the top for generations.

GAJA Sito Moresco, Langhe Fruit is sourced predominantly from Pajorè in Treiso and in Serralunga, with eastern and western exposure and rich soils laden with limestone. Fermented and aged in stainless steel tanks and oak casks, the Sito Moresco combines the complexity of Nebbiolo with the roundness of Barbera and the body of Merlot. Elegant, fruity and balanced, the wine has a refined bouquet of small red fruits with smooth tannins and a lingering finish.