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  • 2000 Gaja Langhe Conteisa

2000 Gaja Langhe Conteisa

ITALY / PIEDMONT /
  • 95 WA
  • 97 WS
  • 91 IWC
  • Variety
    Nebbiolo

Out of stock

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SKU: 43719-2000-750

This item is available by the case only

Total:
$215.00

This is a final sale item

Not eligible for cancellations or refunds

  • International Wine Cellar | Rating: 91

    ($193) Good deep red. Redcurrant, plum, tobacco and smoky oak on the nose. Lush, broad, ripe and quite dry; backward today and not currently showing the complexity or depth of the Sperss. Brooding flavors of licorice and menthol suggest that this wine also needs a minimum of six or seven years of additional aging. The firm tannins reach the incisors.
    Author: Stephen Tanzer
    Issue: November/December 2004
  • Wine Advocate | Rating: 95

    The 2000 Conteisa is one of the most positive surprises in this tasting. It literally bursts onto the palate with a rush of generous, radiant fruit. The 2000 is a breathtaking, harmonious Conteisa. Anticipated maturity: 2015-2025.
    Author: Antonio Galloni
  • Wine Spectator | Rating: 97

    Very dark color, but right. Incredible aromas of crushed strawberries, raspberries and flowers. Full-bodied, with beautifully silky tannins and a long, caressing finish. A true beauty. This is real Nebbiolo. Conteisa comes from the Cerequio vineyard near La Morra, in the heart of Barolo-producing territory. 1,350 cases made.
    Author: James Suckling
  • No collector reviews available
  • Plain and simple, Angelo Gaja is the biggest name in Italian wine. The Gaja winery was founded by Giovanni Gaja in 1859 and has been owned and operated by four generations of the Gaja family, with Angelo Gaja running the operation since the 1960s. Angelo is credited with modernizing Barbaresco and Barolo wines, having pioneered the use of controlled-temperature fermentation (for reducing oxidation) and small-cask aging (to stabilize color and preserve fruitiness). Gaja is most well-known for his Barbarescos, though the three most sought-after wines, Costa Russi, Sori Tildin and Sori San Lorenzo have recently been reclassified from Barbaresco DOCG to Langhe DOC, giving Gaja more flexibility in the winemaking process. Strikingly profound and built to live for decades, Gaja's wines display opulence and elegance unmatched elsewhere in Italy. These wines, while harnessing modern technology, have a long-established track record, ensuring they will perform well both in the glass and on the auction block. For any collector considering Italian wines, Gaja should be the first name on the list.

    Click here to listen to GrapeRadio's podcast about Gaja Winery (Show #156, 48:29 min 22 MB)

    See other similar producers:Azienda Agricola Pelissero,Borgogno
    Piedmont, which literally means “foot of the mountain,” produces some of Italy's finest red wines. Its clay, limestone, and sand soils are home to the legendary Barolo and Barbaresco wines, made from the extremely age-worthy Nebbiolo variety. Dolcetto and Barbera are considered to be more “workhorse” varieties, and produce the largest quantity of wine. The region is tucked in the cool northwest corner of the country, surrounded on three sides by the Alps. Fog often blankets the region, ensuring long, cool growing seasons. 

    Nebbiolo is the king of Piedmont, and usually the only grape in the Barolo and Barbaresco wines of this Italian region. A continental climate brings long summers and a substantial amount of rainfall, allowing for extended time on the vine and optimal ripeness. As a result, Nebbiolo is high in both acid and tannin, bringing a beautiful balance to these wines and making them suitable for long-term ageing. The typical flavors of Nebbiolo include red currant, strawberry, roses, leather, and anise.

    In Barolo, with its high altitude, Nebbiolo develops perfumed aromas of sour cherries, herbs, and dried flowers. Barolo DOCG wines must be aged for a minimum of three years with at least 18 months in oak before release. Further ageing in bottle adds complex aromas of truffle, tar, and leather. Nebbiolo from Barbaresco is less perfumed and must be aged for a minimum of two years with at least nine months in oak before release.  Some of the best examples of this variety come from Bruno Giacosa, Gaja, Giacomo Conterno, and Roberto Voerzio.

    The delicate aromas, bold tannin, and high acid of Nebbiolo pair best with foods high in butter, fat and olive oil. Classic examples include truffles, prosciutto, boar ragu, pork loin, and a range of cheeses, but it is also a great match for Asian cuisine.

    Collector Data For This Wine

    • 667 bottles owned
    • 126 collectors