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Wine Details
The Gaja family - Angelo in front, with from L-R Gaia, Giovanni, Lucia and Rossana

Sperss 2018 6x75cl

Barolo DOCG

A wine with an appealing juiciness which embraces a polish, velvety and ethereal character. Delicate berry notes cede to red orange, anise and the Scorzone summer black truffle. The wine displays a vertical lift, austere tannins and a very long finish.


100% Nebbiolo from the Sperss vineyard in Serralunga


The winter 2018 was mild, dry, without snow and rainfall and it was followed by a very rainy and cold spring. A unique peak of heat occurred at the end of April leading to an early bud break, then, rains and temperatures below the average continued across April, May and June, slowing down the entire growing season . In particular, between May 1st and June 14th rains fell over for 24 days, making our effort in the vineyards particularly intense and complicated. The summer was less rainy (40-50 mm of rain) than spring but still required significant attention and care against powdery mildew. A bad hail storm unfortunately hit Barbaresco on Sunday July 17th, several vineyards got hurt, all with different intensity and only a few of them were saved (Roncaglie, Roncagliette and Trifulera). September 2018 was sunny, fresh, and windy, with great temperature exchanges between day and night, which permit the grapes to continue their ripening season. The harvest started at the end of August with Sauvignon Blanc and Chardonnay. Due to the quite humid and mild vintage Nebbiolo harvest was expected to be delayed, however two hot weeks in mid-September made the grapes to ripe faster, shortened picking times, which finished on October 8th . Despite the hailstorm caused damage to some vineyards in Barbaresco, those in the Barolo area (La Morra and Serralunga d’Alba) showed an excellent ripeness of grapes, with high acidity, low pH and balanced concentration of sugar. Overall, were characterized by a balanced proportion between flesh and thick skins, high level of ripe and soft tannins, and intense and complex aromas and flavours.


Fermentation and maceration for around three weeks followed by ageing in oak for 24 months.

Enjoy with:

  • Grilled and Roasted Red Meats
  • Pizza/Pasta
  • Casseroles/Stews
  • Mature Strong Cheeses
A simple grilled steak with herb butter