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Viinin Kuvailu
The Story
Sperss is a term affectionately used to denote nostalgia for precious things lost with time - a homage to the origins of the winery and the generations who built it. When the Gaja family decided to stop acquiring fruit from the other growers and bottle only estate-grown grapes, in 1961, it was a bold and difficult move. It would help to ensure a high standard of quality, but it also meant that for the first time in the winery's history, it would not be able to produce a Barolo. In 1988, nearly three decades after that fateful decision was made, the GAJA winery purchased a 30-acre farm in Serralunga d'Alba and rechristened it Sperss.
Lying on the eastern side of the appellation, where the appellation's oldest subsoils (dating back to the Helvetian era), Serralunga d'Alba produces what many consider to be one of the greatest expressions of Barolo. Tar, rose petal, and earth are the classic flavors of Serralunga that define this coveted and highly collectible expression of Nebbiolo. The GAJA winery also produces a distillate from the pomace of this wine, Grappa Sperss.
Vuosikerta 1997
Italian Vintage Report by Tb: In 1997, the entire Italian wine industry was rejuvenated by one of the greatest vintages of all time. The only negative aspect of the year was subzero night temperatures in April and May, which damaged exceptionally early buds and flowers. As a result, crop yield was lower than desired. Otherwise, the summer season was blessed with sunny and warm weather. Temperatures soared in August and September and the grapes ripened two weeks earlier than normal. This took Piedmont by surprise, as Nebbiolo ripened before Barbera, which was unprecedented. The small grapes were so well balanced that there were only four other Italian vintages like 1997 in the 20th century. Otherwise, the acidity of the grapes has fallen below normal levels due to their ripeness. In Tuscany the situation was the same as in Piedmont – there had not been a harvest of such quality since 1947. The wines can still take years of aging and up to decades for Barolos and Barbarescos .