Conteisa Barolo

The grapes for Gaja Conteisa Barolo are fermented in temperature-controlled stainless steel tanks for about three weeks in contact with the skins. Following fermentation, the wine is aged in oak barrels for 30 months. Gaja is known for significantly lowering vineyard yields to achieve concentrated fruit. The winery's approach has historically involved innovation, such as pioneering single-vineyard expressions and utilizing barrique aging.