Gaja Sori San Lorenzo Barbaresco DOCG is one of three single vineyard Barbaresco wines which are produced in only the tiniest quantities. The other two Gaja single vineyard Barbaresco wines are the Sorì San Tildin and Costa Russi. The vineyard was acquired by Gaja in 1964. The first vintage was in 1967 and, at the time it was one of the very first single vineyard Nebbiolo wines in Piedmont.
Gaja is simply one of the most famous Italian wine producers. The business was founded in 1859 in Langhe, Piedmont by Giovanni Gaja and it is his great grandson, Angelo Gaja, who currently runs the company. They are most famous for classic Piedmont wines such as Barolo and Barbaresco. Indeed, Angelo has often been referred to as the “King of Barbaresco” and has been responsible for developing techniques that have revolutionised winemaking in Italy. They also make some superb Grappa.
Gaja also produce wines in Tuscany as well as Piedmont and bought their first property in Tuscany called Pieve Santa Restituta in 1994 which was swiftly followed by the second Tuscan property, Ca’Marcanda, located at Castagneto Carducci in Bolgheri, in 1996. Whereas the concentration in Piedmont and at Pieve Santa Restituta is on more traditional wines, the focus at Ca’Marcanda is on international grape varieties (Cabernet Sauvignon, Syrah and Merlot) and “Super-Tuscan” style blends like the Promis and Magari.
The Gaja Sori San Lorenzo Barbaresco DOCG vineyard was purchased from the parish of Alba in 1964. It is named Gaja Sori San Lorenzo, Sori, after the Piedmontese name for a “hilltop with southern exposure”, and San Lorenzo the patron saint of Alba’s cathedral. The Sorì San Lorenzo vineyard is situated in the municipality of Barbaresco, a few steps from the old town centre. The land, facing south, consists clayey-calcareous marls and covers a surface of 3.38 hectares, with an average altitude of 250 m above the sea level. The vines are 50 years old on average. After harvest, the 100% Nebbiolo grapes undergo fermentation and maceration for around three weeks followed by ageing in oak for 24 months.