About Daniele Gaia
Daniele is the Assistant Winemaker at Réva. We could stop there but the rest is way too interesting. He is also a massive fan of heavy metal and sports, is a car rallying fan to the extent that he actually races the cars, his fiancé Elisa is also an oenologist and he loves his cat “Semola” (as you’ve already seen above).
We asked Daniele how he came to be at Réva:
“I started working for Réva in August 2016. I had heard before about this Cellar and the project behind this name, but I did not know much because until then as the wines were not present on the market (Réva was born in 2012 and the first Barolo were sold in 2016).
Gian Luca Colombo was already the winemaker of Réva since the beginning of the history of the brand. I knew him from high school (he is two years older than me, but we went to the same school for oenology in Alba). We met in Stockholm at an event organized by the prestigious guide Slowine, in February 2016 and it was then that Gian Luca showed and tasted with me the Réva wines for the first time. It was there he talked about the possibility of me working with him.
At the time, I was the winemaker and brand manager of another great Barolo producer, Elvio Cogno, but I felt it was not enough for me…I certainly worked for a famous brand, but I did not have much space to develop my ideas and really put myself in the management of the Cellar, and above all I wanted a role into which I could really put my personality.
Gian Luca invited me to Réva after this meeting, explaining the uniqueness of this project in which everyone has an important role and telling me that I would have to create an important brand starting from zero, developing a project of my own. So, after a third and last meeting, where was present also Miro, the owner of Réva, I was convinced that it was my way. And I'm very happy today, absolutely sure of the goodness of my choice.”
About Réva Winery
Réva manages vineyards in some of the most important Langa crus: Ravera in Novello, Lazzarito in Serralunga and Cannubi in Barolo. There are currently 7.5 hectares in production, of which 4 are cultivated with Nebbiolo, 1.5 with Barbera, 1 with Dolcetto and 1 with Sauvignon. All the vineyards are cultivated organically and monitored directly by their in-house staff.
They have chosen a 100 organic regime for the management of its vineyards. This choice requires practices that prohibit the use of synthetic products, preserve the biodiversity of the vineyard, protect the fertility of the soil and ensure greater adherence of the wine to its home territory.
Great attention is paid to pruning and grass management, with more than 130 varieties of herbs registered in the vineyards, and to the usage of certified bio products and organic manure.
Réva has a dynamic relationship with tradition: respect without excessive obedience, knowledge without stuffiness. This attitude is reflected in the search for an original personal style that is free to communicate their character through the extraordinary expressive possibilities of the Langhe and the Barolo area.
The passion and enthusiasm of Réva staff combine a deep knowledge, the utmost respect of vineyards and the greatest attention to detail during winemaking to get rich and precise wine, faithful images of a unique territory.
What Daniele is Pouring
2017 Dolcetto d’Alba DOC
2016 Barabera d’Alba DOC
2016 Nebbiolo d’Alba DOC
2013 Barolo DOCG
We’ll be offering individual glass pours and flights of all wines. (pricing to come)
About Meet Your Maker
Meet Your Maker is a continuing series of evenings spent with some of our favourite winemakers. Designed to buck the trend of formal winemaker dinners, MYM is a way to provide our customers with a casual and fun way to meet the winemaker while they themselves hang out at Midfield, eating and drinking, pouring their wines and chatting with anyone who cares to chat with them. MYM is a non-ticketed event; come for dinner, come for a snack or just drop by for a drink. While this is a non-ticketed event, space is usually limited so we recommend making reservations if you are coming in for dinner. Cheers!