New Release: GAJA Barbaresco 2013

2013 barbarescoA vintage of elegance, purity and straightforward terroir-expression.

Climate and harvest
Throughout 2013, the weather was generally colder than normal, and there was abundant rain from spring to summer. After the warm and dry 2012, these cool, humid conditions greatly helped the soils. We consider 2013 a great, classic Piedmontese vintage, both in terms of temperature ranges and harvest timing. The April and May rains slowed down the blossoming by at least two weeks, and the cool summer maintained this trend. These conditions allowed for a slow and constant ripening of grapes along with an intense concentration of flavors and acidity. Starting in September, temperatures and sunlight increased, leading to a favorable concentration and perfect phenolic maturation. The harvest of Nebbiolo began on October 22nd. The weather conditions during the picking were characterized by bright, sunny days and a strong diurnal temperature variation. The grapes entered the cellar in perfect condition and showed great ripeness and freshness, with appropriate alcohol potential.

Tasting notes
Thanks to the strong diurnal temperature variation and the quite cold weather during the end of August and September, the 2013 Barbaresco shows precise and clean perfumes. Initial citrusy notes lead to a sweet fruit expression of wild strawberry, tropical notes of guava and passion fruit. The finish is distinctly floral with nuances of rose, elderflower, violet, musk and white pepper. The palate shows juicy and smooth tannins along with a pure and lean body. Its character is elegant and harmonious, not exuberant nor austere.

14 vineyards situated in the municipality of Barbaresco. The land, at a height between 250 and 330 m above the sea level, covers a surface of 21.4 hectares. The plants are 40 years old on average.

Appellation: Barbaresco D.O.P.

Grape varieties: 100% Nebbiolo.

Winemaking method
The grapes, coming from each single vineyard, separately undergo fermentation, maceration and ageing in oak for 12 months. Then they are blended and further age in oak for another 12 months.