Costa Russi 2021 Gaja

Tasting Notes

Initial aromas of rose petals and tar give way to notes of dried cherries, raspberries, and a barely perceptible hint of orange zest, a signature trait of “Costa Russi.” Beneath these lie the earthy and slightly tarry nuances characteristic of Nebbiolo grown on calcareous marl soils. On the palate, the wine is medium-bodied but with a delicate, harmonious structure. The tannins are fine-grained, with a chalky texture, and the acidity is lively. The finish features notes of violet and a barely perceptible hint of leather. Currently, the wine is young and ready to drink, but it is recommended to allow it time to age.

Grape Varieties

Since 2013, when Gaja reclassified this wine as a Barbaresco DOCG, “Costa Russi” has been bottled as 100% Nebbiolo. Prior to that, a small amount of Barbera was added to the blend. This pure expression of the Nebbiolo variety vividly showcases the characteristics of this specific vineyard. Specifically, compared to wines from the Barolo appellation, located southwest of this region, it features a more vibrant aroma, a richer flavor of red fruits, and a more refined tannic structure. One of the reasons for this is the sandy soil of Barbaresco.

Cellaring Potential

The wine can be enjoyed starting in 2027, and it will remain at its peak until 2045. It will take a few more years for the tannins to soften, and the complexity of the aroma will continue to deepen until the mid-2030s. Store the wine horizontally at a temperature of 12–14 °C in a room with stable humidity. As the fruity notes give way to other aromas, notes of truffle, dried rose, and forest soil will emerge.

The Producer

It wasn’t Gaja who created Barbaresco, but it was Angelo Gaja who made the wine world take this wine seriously. Having joined the estate in 1961 and taken the helm by 1970, he was the first in Piedmont to begin bottling wine from individual plots, using French barriques (small oak barrels with a capacity of 225 liters), and employing temperature-controlled fermentation. The “Costa Russi” wine was first released in 1978, and its name comes from the name of the vineyard where it is produced. We always keep Gaja’s wines in stock, as he has contributed a lot to shaping the image of modern Barbaresco.

Terroir & Climate

Barbaresco is located northeast of Alba, and its soils have a higher sand content compared to the dense clay-marl soils of Barolo. Thanks to this sandy composition, Barbaresco wines have a light flavor, soft tannins, and reach their peak of maturity more quickly. “Costa Russi” is located on the southern slope. It is warm here during the day, but cool at night due to the influence of the nearby Tanaro River; in the fall, the ripening period lasts until mid-October. For the Nebbiolo variety, all these days are absolutely essential. Without them, the grapes’ tannins will not ripen.

Winemaking

A distinctive feature of “Costa Russi” is its approach, which relies on using grapes from a single vineyard. Gaja was the first in Barbaresco to refrain from blending harvests from his vineyards, instead bottling the wine separately for each plot, and this is precisely why this wine embodies not so much the “winery’s style” as the taste of “the land itself.” After fermentation in stainless steel tanks, the Nebbiolo is aged in barriques for about 12 months, followed by another year in larger Slovenian-made oak barrels (typically holding several thousand liters). The small barrels form the wine’s structure, while the large ones soften the oak aroma. Woody notes are detectable in the wine’s flavor profile, but they never dominate the core of the wine.

Food Pairing

The high tannin and acidity levels in Nebbiolo must be balanced by richness and umami. This is precisely the role played by traditional Piedmontese dishes:

• “Tajalin” pasta with white truffles from Alba: a classic pairing
• Brasato al Barolo (beef braised in red wine): the fat in the meat softens the tannins
• Aged Castelmagno cheese: its saltiness and nutty flavor highlight the wine’s fruity notes
• Roasted partridge with white mushrooms

Serve at 18–20 °C. The young 2021 vintage should be decanted for at least two hours to allow it to breathe.