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Per Bottle: $74.99
Per case of 6: $449.94
 
Producer: GAJA Azienda Agricola
Vintage: 2017
Production Area: Vineyards Mainly Pajoré in Treiso and in Serralunga. Appellation Langhe D.O.P.
Type: Red Table Wine
Alcohol: 14.5%
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Description

This vintage is available by the bottle at the LCBO i8n the Vintages section or by the case through Stem Wine Group - call the office for more information. 416-548-8824. 2017 is a vintage of very low quantity and an overall “concentration” of: fruit, structure and acidity. After the good rainfalls of the last part of the 2016 and beginning of 2017, the good water availability combined with the warm spring, led to an anticipated bud break, which occurred 15 days earlier than usual. By the half of April 2017, three days of frost hit the Barbaresco area, leading to a strict selection in the vineyards which has caused the loss of 10% of the overall production. However, the sudden drop in temperatures lead to a positive slow-down of the vegetative growth. The remaining spring months showed temperatures and rainfall on average. One of the warmest summers of the last 10 years set off. The average temperature in June was 33°-34°C , two degrees higher than the average. The rainfalls trend has been low, with Barbaresco experiencing 80 days without any rain shower. In Barolo the last part of the season has been more humid, with 40mL of rain, thus leading to more tonic skins and higher acidity. Overall, the 2017 will be remembered for the healthiness of the grapes, due to the dry growing season, and for the overall drop of the production, which in the Gaja Estate has estimated around 20%. The harvest begun on September 13th with Merlot, then Barbera and ended with Nebbiolo on October 20th.  

Color

Intense and deep ruby color.

Aroma

Dried sweet flowers, chestnut honey on the nose.

Taste

Crunchy notes of pomegranate and blueberry, along with fresh savory aromas, lead to a long-lasting finish characterized by good minerality. The wine has a charming and juicy body, characterized by harmony and freshness, with ripe and silky tannins.

Vinification

The three varieties ferment and macerate separately for three weeks. After the malolactic fermentation, they are blended and then aged in oak for 12 months.

Aging

Oak aged for 12 months.
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