Gaja Sperss

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.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
4. 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.

1. 1988: First Sperss vintage from Serralunga d'Alba
2. 2013: Returned to Barolo DOCG label

Facts

Producer

Gaja · visiting guide

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

Frequently asked about Gaja Sperss

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