Gaja is an Italian wine producer from the Piemonte region in the district of Langhe, chiefly producing a number of Barbaresco and Barolo wines, and later diversified into Brunello and "Super-Tuscan" production. The Gaja winery was founded in 1859 by Giovanni Gaja, the Gaja family having arrived from Spain during the 17th century. The family Gaja opened a tavern in Barbaresco, serving its wines with the food. At the end of the 19th century, Gaja wines were bottled and supplied to the Italian army in Abyssinia.
In 1937, Giovanni Gaja first put the name Gaja in big red letters on his bottles' labels. The firm progressed following World War II as Giovanni Gaja made a significant series of vineyard purchases in terms of scale and vineyard quality. Also cited as an important influence to the firm's early success is the mother of Giovanni Gaja, Clotilda Rey, who instilled the principles of working to achieve high quality to attract the desired clientele, and set high prices to manifest the prestige of the product.
2010 Gaja Barbaresco, the grapes from each lot are fermented separately in stainless-steel vats for approximately 20 days, depending on the vintage. Upon completion of fermentation, the wine is racked to barriques, where malolactic fermentation takes place.
After fermentation is complete, the separate lots are then aged for one year in barriques (20% new, with a balance in one and two year old casks). The 14 lots are then blended and racked to large Slavonian oak casks ranging in age from five to fifteen years.
This Gaja Barbaresco is garnet in color. The nose is almost sensual in its complexity, with aromas of forest fruits, plums, licorice, mineral and coffee scents. The taste is long, with a complex finish with fine, silk-like tannins and good acidity; dense structure, full of super-ripe fruit.