TENUTA CISA ASINARI DEI MARCHESI DI GRESY Gaiun Martinenga, Barbaresco

Gaja’s Conteisa is a landmark of the Langhe, sourced from the revered Cerequio vineyard in La Morra. Its name, Piedmontese for "quarrel," references a centuries-old land dispute between the communes of Barolo and La Morra for ownership of this site. This vineyard is prized for its south-facing exposure and unique microclimate, locally known as the "Riviera of the Langhe", where snow melts first, allowing vines to benefit from a long, steady ripening period. Precision is central to the Gaja approach. The nebbiolo grapes are fermented in stainless steel before undergoing a double maturation process. The wine spends 12 months in barriques, followed by 18 months in large traditional oak casks. This method balances the structural influence of small wood with the aromatic purity preserved by larger vessels, resulting in a Barolo of exceptional poise. Consistent with the Cerequio terroir, Conteisa is defined by its aromatic lift and "silk-and-steel" texture. The nose reveals wild strawberry, red cherry, and crushed violets, underpinned by notes of mint and liquorice. On the palate, expect a medium-to-full body, fine-grained tannins, and a persistent mineral finish. It is a sophisticated expression that rewards long-term cellaring.

The Barolo del Commune di La Morra is a wine made from grapes grown in the La Serra, Fossati, Case Nere and Barolo vineyards. Roberto leaves each cluster weighing around 1kg instead of the 500g clusters used for the Cru Baroli. This is a stellar wine and a very good introduction to the range and philosophy of Roberto Voerzio.

100% Nebbiolo from the village of La Morra. Made using grapes from two south and south-east facing plots, one planted in 1948, the other in 1989. Soil composition is marna stone with clay and sand. Maceration takes place on skins for 4-5 days in rotary fermenters with temperature control. After fermentation the wine is aged in (225l) French oak barriques for 24 months. After more than 45 vintages, Elio Altare, grandson of founder Giuseppe, passed the torch to his daughter Silvia, who produces some of the very best modern Barolos Piedmont has to offer.

ELIO ALTARE, Barolo DOCG The Elio Altare Barolo is a blend of Nebbiolo grapes from the La Morra, Castiglione Falletto, Serralunga dAlba and Barolo sub-regions. Only 800-850 dozen bottles are produced each year from vineyards planted on south and south-east facing slopes in the late 1900s. The vineyards, on various soil types, are farmed organically, but along traditional lines. The grapes are crushed and then macerated on skins for 4-5 days in temperature-controlled rotary fermenters before fermentation using indigenous yeasts. The wine is matured for 24 months in French oak barriques before bottling unfined and unfiltered. The Elio Altare Barolo shows an intense ruby-red colour with hints of garnet. On the nose fresh scents of small red fruits, raspberry, redcurrant and wild roses evolve into licorice and spice notes. The palate is typically warm, elegant and persistent, with soft tannins and a long finish.

Perfumes: red cherry fruit, macerated strawberry, notes of licorice, violet and cocoa. Taste: wise and full-bodied mouth. Thick but ripe tannins. Seasoned cheeses, roast leg of lamb, juniper hare (Service temp.: 16°-18° C).

Tasting notes: ruby red color with brick reflections, the nose has aromas of cherry, plum, rhubarb, musk and hints of vanilla. On the palate the tannin is dense but smooth, supported by a pleasant freshness. The finish is long and persistent. Food matches: grilled, roasted and braised meats.