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GAJA Conteisa Barolo DOP 2014

A decidedly majestic wine
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Floral, Herbal, Red Fruit, and Pepper / Spice,

BODY: Medium +
Medium +
Medium +

Origin: Piedmont (Moscato, Barolo, Barbaresco & More), Italy

Grape Varietals:




Braised beef cheeks, fat cheeses with medium intensity (Taleggio, mature Toma, Robbiola, Raschera, St. Nécatire, Reblochon)

Yukhoe, Char Kway Teow


GAJA Conteisa Barolo DOP 2014

GAJA Conteisa Barolo delivers power and structure, a majestic addition for collectors looking for a classic experience. Garnet red colour. Persistent and expressive bouquet of rose petals, violets and red berries. The dry and full-bodied palate is incredibly elegant, finding a remarkable balance with polished tannins and a bright acidity. Sweet red cherry jam, currant and raspberry flavours lead into layers of licorice, cocoa, thyme and anise spices. Ripe fruit wrapped in spices, its refined character reflects the essence of Cerequio. 

92% Nebbiolo and 8% Barbera. The fruit for this wine comes from a contended vineyard that has one of the highest altitudes in the Barolo zone. It has a southwest exposure and is one of the first to flower in the spring, yet one of the last to be harvested, resulting in longer hang time and exceptional ripeness. The vineyard is only one of two GAJA vineyards in the Barolo district – Sperss is the other.

In 1995, GAJA purchased its second vineyard in the Barolo appellation, this time in La Morra. Nearly all of the property’s vineyards lie in the famed Cerequio cru, which is widely recognised as one of the best growing sites on the west side of the Barolo-Alba road. The location of the cru, along the border between La Morra and Barolo (to the south), and its prized fruit made it one of the most coveted and “contended” in the appellation, with both townships vying for greater surface area under their control. For this reason, GAJA decided to call the wine Conteisa, Piedmontese dialect for the Italian contesa, meaning the contended vineyard. The first vintage was bottled in 1996.

Hand-picking of the fruit with expert care. Separate fermentation with skins in stainless steel tanks at controlled temperatures for 2 weeks. Blending and racking of the wines at the end of malolactic fermentation in semi-new barriques, where they age for 13 months. The wine then undergoes further ageing in large barrels for a further 12 months.

Ageing potential: Drink now or cellar until 2035.