In the glass
Aroma: wild cherry, aromatic herbs, balsamic, wild strawberry
Palate: cherry, raspberry, strawberry, chalk
From the Cerequio amphitheatre in La Morra, Conteisa is the flowery, fresh and aromatic side of Gaja's Barolo, with sweet wild cherry, herbs and fine-grained chalky tannin.
What it pairs with
-
Vitello tonnato
The wine's fresh red fruit and acidity lift the cold veal and tuna sauce. -
Roast pheasant
Delicate game meets Conteisa's perfumed, herb-edged fruit. -
Toma piemontese
Mild alpine cheese frames the chalky tannin and cherry lift.
How to serve Gaja Conteisa
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Vitello tonnato, Roast pheasant, Toma piemontese. Match the wine's structure to the dish's fat and salt.
History
Conteisa comes from Gaja's holdings in the Cerequio cru on the La Morra side of Barolo. Its name recalls a centuries-long border dispute between La Morra and Barolo over the prized hill.
- 1996 — First Conteisa vintage from Cerequio in La Morra
- 2013 — Returned to Barolo DOCG label
Facts
- Producer
- Gaja
- Grapes
- Nebbiolo (100%)
- Classification
- Barolo DOCG
- ABV
- 14.5%
- Price
- EUR 300 to 600 at retail
- Drinking window
- 8 to 35 from vintage
- First vintage
- 1996
Scores
- Decanter 95 (2015 vintage, reviewed 2024)
Frequently asked about Gaja Conteisa
What does Gaja Conteisa taste like?
On the nose, wild cherry, aromatic herbs, balsamic, wild strawberry. On the palate, cherry, raspberry, strawberry, chalk. Structurally full-bodied, firm tannins, high acidity with a long finish. From the Cerequio amphitheatre in La Morra, Conteisa is the flowery, fresh and aromatic side of Gaja's Barolo, with sweet wild cherry, herbs and fine-grained chalky tannin.
When should I drink Gaja Conteisa?
Drink 8 to 35 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Gaja Conteisa?
Vitello tonnato is the canonical pairing. Other strong matches include Roast pheasant and Toma piemontese. The wine's fresh red fruit and acidity lift the cold veal and tuna sauce.
What grapes are in Gaja Conteisa?
The blend is Nebbiolo (100%). The wine is classified as Barolo DOCG.