A rare and refined Sauvignon Blanc from Piedmont’s Langhe hills, Alteni di Brassica blends international precision with unmistakable Italian character. Complex, herbal, and sculpted, it shows just how expressive this variety can be in Gaja’s hands.
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Angelo Gaja is best known for transforming Barbaresco and Barolo into world-class wines. Still, his Langhe whites have quietly become some of Italy’s most original and accomplished expressions of international varieties. Alteni di Brassica, first produced in 1983, takes its name from the old stone “alteni” walls that once protected family gardens and “brassica,” a local wild mustard flower that still grows between the rows.
Sourced from estate vineyards in Barbaresco and Serralunga d’Alba, this Sauvignon Blanc is grown on well-drained calcareous soils at altitude, which preserves acidity and aromatic lift. Winemaking is meticulous but unshowy: cold fermentation, partial ageing in oak and stainless steel, and no malolactic conversion. The result is a wine of tension and energy, with a distinctive identity that’s as much about the Langhe as it is about the grape. Gaja’s vision with Alteni has always been to make a structured, cellar-worthy Sauvignon, not a grassy aperitif, but a wine that evolves with time and demands attention at the table.
The nose opens with lifted citrus and floral notes, including yuzu, white grapefruit, and lime blossom, layered with wild fennel, sage, flint, and a subtle creaminess from ageing. On the palate, Alteni di Brassica is linear but textured, with vibrant acidity, chalky minerality, and flavours of green melon, lemongrass, and crushed herbs. There’s a saline bite to the finish that’s precise and persistent, giving the wine remarkable drive and focus.
This is not your average Sauvignon Blanc, and it deserves a thoughtful pairing. Serve with seared scallops and pea purée, fennel and orange salad, poached turbot with beurre blanc, or risotto with spring vegetables and lemon zest. It also matches well with goat’s cheese ravioli or light poultry dishes flavoured with tarragon or basil. It can be enjoyed young for its brightness or cellared for 5–8 years to gain roundness and a deeper savoury character.
