Angelo Gaja is probably one of the greatest names in Italian winemaking. Born in 1940, he took over the family vineyard in 1961 in the hilly Langhe region of the Piedmont which can trace its roots back to 1859. The winemaker learnt his trade alongside Guido Rivella, a brilliant oenologist from Piedmont. Angelo now manages approximately 100 hectares of wines and does not buy in any grapes. His children, Giovanni, Gaia and Rossana represent the fifth generation to work at the estate. Gaja was instrumental in raising the international profile of fine Piedmontese wines, notably Barbarescos and Barolos, with his distinctive use of new vinification techniques and ageing methods, at odds with regional practices at the time: choosing the best parcels, reducing yields, and using new French oak casks instead of Yugoslavian oak barrels. His best Barbaresco parcels now produce some of the finest wines in Italy (Sori Tildin, Sori San Lorenzo, and Costa Russi). He was also the first winegrower to plant Cabernet Sauvignon, and Chardonnay, as well as Sauvignon Blanc instead of Nebbiolo, contrary to the advice of his peers.

Someone who needs no introduction to lovers of Italian wines, Angelo Gaja is a fascinating producer who has lent his name to a domain which now has around a hundred hectares of vines. Throughout his career, he has undoubtedly revolutionised the Piedmont wine-growing region, especially the prestigious Barolo and Barbaresco appellations, contributing massively to its international renown.
The domain’s expertise is parcel-based vinification, relying on meticulous decision making, as this Barolo Conteisa proves. This wine is produced from Nebbiolo grapes, which is leading variety of the region. Yields are reduced so that only the quintessence of the grape and the terroir is offered. In the cellar, the wine is matured for a long time in new oak barrels and in large containers, such as Slavonian oak casks. Made for cellaring, this wine has a striking ruby-red colour and a complex bouquet of red fruits, cherry brandy, dried roses, tobacco and sweet spices. Despite a powerful body, the tannins are wonderfully delicate, enhanced by a natural and fine acidity, which gives the wine ageing potential and persistence.