Located in Piedmont in northwestern Italy, the GAJA
winery is widely considered to be one of the greatest
estates in the world, producing coveted and collectible
labels.
WINE
The first Chardonnay planted in Piemonte and first
Italian white wined aged in barriques, Gaia & Rey was
named by Angelo after his first daughter, Gaia, and
grandmother Clotilde Rey.
VINEYARDS
Gaia & Rey is produced from two separated vineyards
in the Langhe district: one was planted in 1979 in Treiso
(Giacosa) and the other in 1989 in Serralunga d’Alba
(Rivette). This last vineyard provides more acidity and
structure to Gaia & Rey, while the first gives fragrance and
balance.
VINTAGE NOTES
The 2023–2024 winter was mild, with
higher‑than‑average temperatures and little rain
until February. Spring and summer stayed cooler than
historical norms. March brought strong vegetative
growth, and budbreak occurred about two weeks early.
By early summer, rainfall was already unusually high for
the Langhe. July was the driest month, though storms
still passed through. Summer progressed with excellent
diurnal shifts and no heat‑related ripening issues.
Rain returned in late August and continued through the
season, requiring extensive vineyard work. September
opened with a sharp temperature drop and increased
rainfall, slowing maturation. The white harvest began
on September 6th in Barbaresco and Serralunga, and on
September 16th in Trezzo.
WINEMAKING
Fermentation and ageing in oak for 18 months.
TASTING NOTES
Its defining character lies in the balance between
tension and roundness, between sweetness and
citrus‑driven salinity. The nose is particularly sweet,
with notes of apricot, mango, white flowers, and
honey, lifted by fresh calcareous nuances. On the
palate, the entry is warm and full, showing excellent
balance between structure and vibrancy. The
persistence is impressive, leading into a markedly
savory finish enriched by a pleasant sense of
generosity and depth. The oak is present yet well
integrated, enhancing the wine’s sweet, citrus tinged
finale
