Other Red Blends
Gaja Sito Moresco 2020
Drink now or cellar for up to 10 years. No need to decant before serving.
It is hard to understate Angelo Gaja’s impact on Italian winemaking thanks to his unique vision and passion for the vine. In 1970 he took over the running of the winery that has been in his family since 1859 and immediately set about putting his own stamp on it. Angelo was especially inspired by French winemakers in Bordeaux and Burgundy, introducing French varietals to his vineyards and starting to use temperature-controlled stainless steel tanks for fermentation.
Another key change introduced by Angelo was the use of small oak barrels for ageing rather than the huge chestnut wood botti or casks traditionally used in this part of Italy. It was a move that caused controversy amongst local winemakers at the time, but today this practice is an integral part of quality Italian winemaking.
This cuvee is made from a blend of local grape varieties Nebbiolo and Barbera as well as the international grape varieties Cabernet Sauvignon and Merlot planted in the Langhe region of Piedmont. The fruit is carefully hand-picked and sorted before being fermented separately in steel tanks. The next stage is to mature the young wines in oak barrels for 12 months before the final cuvee is created. The result is a magnificent red wine that’s bursting with complex notes of dark fruits, firm tannins, and a long, nuanced finish with heady spice, leather and hints of woodsmoke.
It is hard to understate Angelo Gaja’s impact on Italian winemaking thanks to his unique vision and passion for the vine. In 1970 he took over the running of the winery that has been in his family since 1859 and immediately set about putting his own stamp on it. Angelo was especially inspired by French winemakers in Bordeaux and Burgundy, introducing French varietals to his vineyards and starting to use temperature-controlled stainless steel tanks for fermentation.
Another key change introduced by Angelo was the use of small oak barrels for ageing rather than the huge chestnut wood botti or casks traditionally used in this part of Italy. It was a move that caused controversy amongst local winemakers at the time, but today this practice is an integral part of quality Italian winemaking.
This cuvee is made from a blend of local grape varieties Nebbiolo and Barbera as well as the international grape varieties Cabernet Sauvignon and Merlot planted in the Langhe region of Piedmont. The fruit is carefully hand-picked and sorted before being fermented separately in steel tanks. The next stage is to mature the young wines in oak barrels for 12 months before the final cuvee is created. The result is a magnificent red wine that’s bursting with complex notes of dark fruits, firm tannins, and a long, nuanced finish with heady spice, leather and hints of woodsmoke.
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Drink now or cellar for up to 10 years. No need to decant before serving.
It is hard to understate Angelo Gaja’s impact on Italian winemaking thanks to his unique vision and passion for the vine. In 1970 he took over the running of the winery that has been in his family since 1859 and immediately set about putting his own stamp on it. Angelo was especially inspired by French winemakers in Bordeaux and Burgundy, introducing French varietals to his vineyards and starting to use temperature-controlled stainless steel tanks for fermentation.
Another key change introduced by Angelo was the use of small oak barrels for ageing rather than the huge chestnut wood botti or casks traditionally used in this part of Italy. It was a move that caused controversy amongst local winemakers at the time, but today this practice is an integral part of quality Italian winemaking.
This cuvee is made from a blend of local grape varieties Nebbiolo and Barbera as well as the international grape varieties Cabernet Sauvignon and Merlot planted in the Langhe region of Piedmont. The fruit is carefully hand-picked and sorted before being fermented separately in steel tanks. The next stage is to mature the young wines in oak barrels for 12 months before the final cuvee is created. The result is a magnificent red wine that’s bursting with complex notes of dark fruits, firm tannins, and a long, nuanced finish with heady spice, leather and hints of woodsmoke.
It is hard to understate Angelo Gaja’s impact on Italian winemaking thanks to his unique vision and passion for the vine. In 1970 he took over the running of the winery that has been in his family since 1859 and immediately set about putting his own stamp on it. Angelo was especially inspired by French winemakers in Bordeaux and Burgundy, introducing French varietals to his vineyards and starting to use temperature-controlled stainless steel tanks for fermentation.
Another key change introduced by Angelo was the use of small oak barrels for ageing rather than the huge chestnut wood botti or casks traditionally used in this part of Italy. It was a move that caused controversy amongst local winemakers at the time, but today this practice is an integral part of quality Italian winemaking.
This cuvee is made from a blend of local grape varieties Nebbiolo and Barbera as well as the international grape varieties Cabernet Sauvignon and Merlot planted in the Langhe region of Piedmont. The fruit is carefully hand-picked and sorted before being fermented separately in steel tanks. The next stage is to mature the young wines in oak barrels for 12 months before the final cuvee is created. The result is a magnificent red wine that’s bursting with complex notes of dark fruits, firm tannins, and a long, nuanced finish with heady spice, leather and hints of woodsmoke.
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