The Gaja family settled in Piedmont in the mid-seventeenth century. Five generations of Gaja’s have been producing wines in the Langhe hills since 1989, the year Giovanni Gaja, a local grape grower, founded the Gaja winery in Barbaresco.

Following years of dedication to uncompromising quality, the wines achieved a leadership position in Italy and the family was able to purchase vineyard holdings acquiring Sorì Tildìn, Costa Russi, Sorì San Lorenzo and Darmagi.

Angelo Gaja took over the family business in 1961 and combined his respect for the traditions of the Langhe with bold innovations in the vineyards and cellars which changed the way that wines were produced all over Italy.

Angelo lives in Barbaresco with his wife Lucia and their three children, Gaia, Rossana and Giovanni who represent the fifth generation of the family and are all involved in the business.

Today the winery owns 96 ha of vineyards in Barbaresco and Barolo. In 1994, the Gajas acquired their first estate in Tuscany, Pieve Santa Restituta in Montalcino. In 1996 the family purchased their second Tuscan property, Ca’ Marcanda in Bogheri.

Barolo DOCG is located in the Piedmont region of northwestern Italy, encompassing eleven communes in the provinces of Cuneo and Alba. The appellation was granted DOCG status in 1980, recognizing it as one of Italy's most important wine regions. The zone covers approximately 1,700 hectares of vineyards situated in the Langhe hills, with the villages of Barolo, La Morra, Castiglione Falletto, Serralunga d'Alba, and Monforte d'Alba forming the historic heart of the denomination.

The region's continental climate features hot summers and cold winters, with significant diurnal temperature variation that helps preserve acidity in the grapes. The soils vary between two main types: calcareous marl in the western communes like La Morra and Barolo, which tend to produce more approachable wines, and sandier, iron-rich soils in the eastern areas such as Serralunga d'Alba, yielding more structured expressions. Barolo must be made entirely from Nebbiolo grapes and requires a minimum aging period of 38 months, with at least 18 months in wood.

Barolo wines are characterized by their pale brick-red color, high tannins, and elevated acidity. The wines typically display complex aromatics of roses, tar, dried herbs, and red fruits, developing tertiary notes of leather, tobacco, and earth with age. The tannic structure and natural acidity allow these wines to age for decades, during which they evolve from powerful, austere expressions in youth to more nuanced and harmonious wines with extended cellaring.