Pieve Santa Restituta
ピエーヴェ・サンタ・レスティトゥータ
Gaja's Montalcino estate — uncompromising Sangiovese since 1994
Pieve Santa Restituta is Gaja's estate in Montalcino, acquired by Angelo Gaja in 1994 — the family's first expansion beyond Barbaresco and Barolo since the winery's founding in 1859. The property takes its name from an ancient Pieve (parish church) built in 462 AD, one of only three churches in Italy dedicated to Saint Restituta, and church records show wine has been made on the site since the 12th century. Roughly 27 hectares of vineyard, centered on the Tavernelle subzone in Montalcino's southwest, are farmed exclusively for Sangiovese Grosso. Gaja produces no Rosso di Montalcino here — declassified fruit is sold off in bulk rather than bottled — and single-vineyard wines are skipped entirely in weaker vintages, reflecting the family's uncompromising approach to quality.
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Who Is This For?
For collectors of iconic Italian wines and anyone seeking age-worthy, single-vineyard Sangiovese with Gaja-level precision.
Frequently Asked Questions
- Is Pieve Santa Restituta owned by Gaja?
- Yes. Angelo Gaja acquired Pieve Santa Restituta in 1994, making it the Gaja family's first estate outside Piedmont's Barbaresco and Barolo.
- What wines does Pieve Santa Restituta produce?
- Three Brunello di Montalcino bottlings: an estate Brunello, Rennina (a blend from three vineyard plots, first made in 1994), and Sugarille (a single 4.5-hectare, south-facing vineyard of clay, limestone, and galestro, first made in 1995).
- What is the difference between Rennina and Sugarille?
- Rennina is a blend from three similar-terroir plots and tends to be more tannic, earthy, and immediately structured. Sugarille comes from a single vineyard and is more delicate, floral, and finer-tanned, though built for long aging.
- Why doesn't Pieve Santa Restituta make a Rosso di Montalcino?
- The estate considers a Rosso a lesser wine that doesn't fit the Gaja standard, so declassified fruit is sold off in bulk instead of being bottled under the estate name.
- Do the wines pair well with Japanese food?
- Yes — their refined tannins and bright acidity work especially well with wagyu beef, charcoal-grilled dishes with soy-based sauces, and aged hard cheeses.