The bouquet is complex and reminiscent of wild berries, blackcurrants, eucalyptus and cedar wood. Its taste is full and round but very elegant and fine in texture.
The three grape varieties are fermented separately. After the mash fermentation, the assembly takes place in spring. The Magari then matures for 12 months in new and slightly used barriques, followed by 6 months of bottle ageing.
Angelo Gaja was born in Alba in 1940 and today runs the family business in the fourth generation. He is one of the most important wine producers worldwide and is known for his elegant and opulent wines. He was a pioneer in Piedmont for the vinification of single vineyard sites and the subsequent ageing of the wines in barriques. Already more than 20 times he succeeded in achieving the famous "tre bicchieri" awards of Gambero Rosso.
His pomace is exclusively processed by the local Distilleria del Barbaresco into fine grappa.