The Estate
Agricola Gaia began as a 30-hectare fruit farm known for apples and stone fruits, surrounded by woodland that helps maintain biodiversity and cooler night-time temperatures. As vineyards were added on the higher slopes, the focus shifted toward varieties such as Barbera and Grignolino, which thrive on the alternating clay and limestone soils. In the cellar, work remains simple: spontaneous fermentation, ageing in cement, careful racking, and bottling without filtration. The aim is to preserve the natural energy of the fruit and the steady, hillside character of Monferrato.
