In the glass
Aroma: sour black cherry, truffle, rhubarb, licorice, mineral
Palate: black cherry, salt, stone
Gaja's Serralunga Barolo from the Marenca-Rivette parcels: deep, mineral and austere with sour black cherry, truffle and a decidedly salty, stony finish.
What it pairs with
-
Bollito misto
The Piedmontese mixed boiled meats meet the wine's structure and salty finish. -
Braised short rib
Rich collagen melts against the firm Serralunga tannin. -
Aged Bra cheese
Hard alpine cheese mirrors the wine's mineral spine.
How to serve Gaja Sperss
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. Bollito misto, Braised short rib, Aged Bra cheese. Match the wine's structure to the dish's fat and salt.
History
Sperss, dialect for nostalgia, marked Gaja's return to Barolo in 1988 with the purchase of the Marenca-Rivette vineyard in Serralunga d'Alba, land the family had not held for decades.
- 1988 — First Sperss vintage from Serralunga d'Alba
- 2013 — Returned to Barolo DOCG label
Facts
- Producer
- Gaja
- Grapes
- Nebbiolo (100%)
- Classification
- Barolo DOCG
- ABV
- 14.5%
- Price
- EUR 350 to 700 at retail
- Drinking window
- 10 to 40 from vintage
- First vintage
- 1988
Scores
- Wine Advocate 98 (2021 vintage, reviewed 2025)
- Wine Spectator 97 (2021 vintage, reviewed 2025)
Frequently asked about Gaja Sperss
What does Gaja Sperss taste like?
On the nose, sour black cherry, truffle, rhubarb, licorice, mineral. On the palate, black cherry, salt, stone. Structurally full-bodied, firm tannins, high acidity with a long finish. Gaja's Serralunga Barolo from the Marenca-Rivette parcels: deep, mineral and austere with sour black cherry, truffle and a decidedly salty, stony finish.
When should I drink Gaja Sperss?
Drink 10 to 40 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Gaja Sperss?
Bollito misto is the canonical pairing. Other strong matches include Braised short rib and Aged Bra cheese. The Piedmontese mixed boiled meats meet the wine's structure and salty finish.
What grapes are in Gaja Sperss?
The blend is Nebbiolo (100%). The wine is classified as Barolo DOCG.