The Gaia & Rey is a beautiful wine: a mineral, pure chardonnay, full of tropical fruit and with silky, elegant tannins (!). The taste is rich, with concentrated ripe fruit, balanced by vibrant fresh acids. The aftertaste keeps going on. For those with patience: 'Gaia & Rey is only at its best after about 5 years of cellar maturation.

Gaja was convinced that Langhe not only has a wonderful soil for cultivating red grape varieties. He also saw it as a definite challenge to make wines in his own Piedmont from the white varieties of chardonnay and sauvignon.

Gaja named his first chardonnay vineyard in Langhe, planted in 1979, after his daughter Gaia and his grandmother Clothilde Rey. The grapes for 'Gaia & Rey' come from poor, hard volcanic soil. After a rigorous selection, they are bruised and fermentation in stainless steel cuves follows, at a constant temperature of 18 degrees Celsius for four weeks. Only the yeasts naturally present in the vineyard are used for this. After fermentation, the juice is placed for 6 to 8 months on oak barrels, where malolactic fermentation still takes place.