TAPS Winebar





For all generations of the GAJA family, Barbaresco has always been the most important wine on the farm. It is made with Nebbiolo from 14 of GAJA's various vineyards around Barbaresco and Treiso (from a total of 21.4 ha.). The vines are on average approx. 40 years old and located at an altitude of 250-330 meters.The harvest yield is very low and precisely the mixture from the various vineyards provides the optimal opportunity to add balance and complexity to the wine. All plots are harvested and vinified separately. Fermentation takes place in steel tanks and after the malolatic fermentation, the various wines are matured for 12 months in barriques. The wines are then blended, and the mixture is then matured for a further 12 months in larger wooden barrels.


For alle generationer i familien GAJA, har Barbaresco altid været den vigtigste vin på gården. Den er lavet på Nebbiolo fra 14 af GAJAs forskellige vinmarker omkring Barbaresco og Treiso (fra i alt 21,4ha.). Vinstokkene er i gennemsnit ca. 40 år gamle og ligger i en højde af 250-330 meter.

Høstudbyttet er meget lavt og netop blandingen fra de forskellige vinmarker giver optimal mulighed for at tilføre vinenbalance og kompleksitet. Alle parcellerne bliver høstet og vinificeret separat. Gæringen foregår i ståltanke og efter den malolatiske gæring bliver de forskellige vine modnet i 12 måneder påbarriques. Derefter foretager man sammenstikning af vinene, og blandingen modnes derefter i yderligere 12 måneder på større træfade.


Country: Italy

Region: Piemonte

Winery: GAJA

Year: 2008

Type: Red

Grapes: Nebbiolo

Alcohol: 14,5%

Aging: Oak barrels

Closure: Cork

Winemaking: Traditional

General grape descriptions


For a long time Tempranillo was ignored by the outside world as a slightly rustic northern Spanish grape of strictly local appeal. It was in the mid 1990s when I was granted my one and only audience with the Gallos in northern California that I realised the grape was now of international interest. Almost as soon as I had sunk into the crimson velour depths of the company limo I was interrogated about my thoughts on Tempranillo. Clearly the world's biggest wine company had it in their sights.

Until the 1990s most red rioja tasted more of oak than grapes. The traditional way of making rioja – ageing for years and years in small, vanilla-scented American oak barrels – disguised Tempranillo's own flavour. But since bodegas in Rioja have seriously begun to age their wines for much shorter periods in French oak, and also to export young (Joven) unoaked wines, wine lovers the world over have started to come to grips with the essence of Tempranillo itself.