Gaja

Thanks to his tenacity and courage, Angelo Gaja made his Barbaresco an internationally renowned and enjoyed wine. He was the first to dare to make  changes to  this  wine (in    the    1960s)  with  techniques  ranging from an astonishing  reduction in  the per hectare yield (to  improve quality),temperature control of fermentation, the use of long corks and ageing in barrels. Barbaresco Gaja is made from fourteen of its own vineyards in the municipalities of Barbaresco and Treiso. This wine is fermented for a period of from two to four weeks, then rested in French oak barrels for six months and finally aged for 12-20 months in large  Slavonian oak barrels.