Gaiun Martinenga Barbaresco DOCG

Vineyard and terroir

The fruit comes from Gaiun, a named plot within the larger Martinenga vineyard. Close to Asili, it forms a broad amphitheatre on a sunny slope at 280 metres above sea level. The wine is produced only in exceptional vintages.

Vinification

Fermentation begins on the skins with a floating cap for 8–10 days. The cap is then submerged, and fermentation continues for a further 20–30 days. After alcoholic fermentation, the wine undergoes malolactic fermentation at a controlled temperature.

Ageing

The wine matures in French oak barrels for 28 months, followed by further maturation in bottle.

Tasting profile

Elegant and well structured, with a pronounced tannic character, individuality and a distinctive taste.

Label / history

First released in 1982, Gaiun takes its name from the plot within Martinenga. The di Gresy family owned vineyards from the eighteenth century, initially selling its grapes to major regional producers rather than making wine. Alberto di Gresy produced his first wine in 1973. Wines made at Cisa Asinari dei Marchesi di Gresy are entitled to carry the provincial name Martinenga on their labels.