Angelo Gaja’s wines are among the most distinctive in Italy, and as a businessman and winemaker, family patriarch Angelo Gaja has always been ahead of trends. A fourth-generation wine producer based in Piedmont, Gaja began advocating modern methods to improve the quality of Italian wines more than three decades ago, a time when most Italian producers were determined to simply make as much wine as possible, regardless of its quality. Like Robert Mondavi in Napa Valley, Gaja wanted his wines to be in the same league as the best wines of France. And after his careful attention to quality beginning in the 1970s, his single vineyard Barbarescos earned international attention. By dropping appellations from his labels, he was also able to create blends, which are essentially Barbarescos or Barolos with very small amounts of Barbera added. Gaja’s most famous wines are his single vineyard Barbarescos. The winery has 250 acres in vineyards.
Awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their December 2016 edition review of the Barolo 2012 vintage (see blue link below).
This 23 hectare estate has has been in the Massolini family since 1896. Since 1994 the style of the wines has undergone a subtle transformation. Winemaker Franco Massolino has done a wonderful job of marrying change with a respect for tradition, something that sets him apart from most of the younger producers in Barolo today. This is in part dictated by the nature of the vineyards that the Massolino family owns in the commune of Serralunga d'Alba - the source of some of the greatest, most structured, robust and long-lived Barolo wines.
Fruit for this Barolo was sourced from the 1.3 hectare Parussi vineyard in Castiglione Falletto, situated at an altitude of 300 metres above sea level. Purchased in 2007, this is Massolino's first vineyard outside of Serralunga d'Alba. The excellent south-easterly/south-westerly exposure of the vineyard, situated on the crest of the hill, guarantees the production of excellent quality grapes. The average age of the vines is 40 years old.
The wine was matured in large oak casks for 30 months followed by a year in bottle before release. It is rich and deep garnet in colour. Balsamic aromas on the nose, with hints of earth and red fruits. A vigorous, powerful and deep wine, with young tannins.
Rich and elegant with complex earthy flavours, violets, cherries and liquorice.
Produced following the traditional method with submersed cap in big barrels for optimal extraction then refined 12 months in barriques. Bright and deep ruby red with garnet reflexes; intense, persistent bouquet with notes of spice and hints of liquorice, tobacco, and vanilla. Warm in the mouth, elegant, velvety, well-balanced, full-bodied and complex. Excellent with filled pasta, meat, game, poultry, mushrooms and matured cheese.
Aged for 12 months in oak barrels, it shows a deep ruby red colour and is persistent in the mouth with spicy and vanilla notes. It accompanies red meat, poultry or cheese.
Ripe red cherry and vanilla aromas. Hints of violets, a bright acidity, soft tannins and good integration of oak. A lovely lingering cherry finish.