Gaja Sori’ San Lorenzo Barbaresco DOP (750ml)
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Wine Type
Red Wine
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Size
750ml
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Vintage
2021
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Country
Italy
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Region
Piedmont
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Sub-Region
Barbaresco
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Grape
Nebbiolo
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Farming Method
ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More
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ABV
14.5%
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Food Pairing
CheeseGameRed Meat
The Gaja winery is synonomous with excellence and innovation in the world of fine wines. The winery was established in Barbaresco, in the Langhe region of Piemonte in 1859 by Giovanni Gaja and has grown from a humble family venture to an internationally acclaimed estate and recognizable brand. Gaja’s wines and reputation has contributed to the popularity and success of other producers from this part of Italy.
Gaja’s roots are in the Langhe region, where they cultivate about 250 acres of vineyards the districts of Barbaresco and Barolo. In the 1994, the Gaja family expanded its winemaking footprint by acquiring the Pieve Santa Restituta estate in Tuscany’s Montalcino area to craft Brunello. Shortly thereafter they ventured into the southern Tuscan Maremma and founded Ca’Marcanda, in Bolgheri where the 150 acres are planted to a diverse range of international grape varietals, including Cabernet Sauvignon, Merlot, Cabernet Franc, and Syrah.
Gaja is commitment to quality, tradition, and continuous innovation.
Tasting Notes
Pronounced aromas of citrus, blackberry, currant and raspberry, violet, lily of the valley, rose and wild herbs. The complexity of the nose carries onto the palate with similar flavours. The wine has good density and concentration on the palate with ripe opulent tannins and wonderful persistence on the finish. The aromas and flavours continue to evolve in the glass.
Method
The Sorì San Lorenzo single vineyard is located in Barbaresco, close to the historic town center. It is south/ southwestern facing and overlooks the Tanaro River, which regulates areas temperature and humidity. Wine has been produced from this site since 1967. Fermentation, maceration and aging in oak for 24 months followed by 24 months in oak barrels.

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