Gaja Barbaresco

In the glass

Aroma: strawberry, red cherry, blackberry, orange peel, violet

Palate: red fruit, savoury earth, tar

Gaja's village Barbaresco blends fruit from several Barbaresco crus into a rich, round Nebbiolo with tarry depth, grainy tannin and a voluminous finish.

What it pairs with

• Brasato al Barolo
  Slow-braised beef in Nebbiolo echoes the wine's tar and dried-cherry register and softens against its firm tannin.
• Tajarin with butter and white truffle
  The wine's savoury earth lifts the truffle while its acidity cuts the egg-rich pasta.
• Aged Castelmagno cheese
  Alpine cow's-milk salt sharpens Nebbiolo's red-fruit lift.

How to serve Gaja Barbaresco

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
4. Pair with. Brasato al Barolo, Tajarin with butter and white truffle, Aged Castelmagno cheese. Match the wine's structure to the dish's fat and salt.

History

The Gaja family has bottled Barbaresco since 1859. Angelo Gaja modernised the village blend from the 1960s, championing Nebbiolo from Barbaresco on the world stage.

1. 1961: Angelo Gaja joins the family estate and begins modernising
2. 2013: Single-vineyard crus returned to the Barbaresco DOCG label after the 1996 to 2012 Langhe Nebbiolo declassification

Facts

Producer

Gaja · visiting guide

Grapes

Nebbiolo (100%)

Classification

Barbaresco DOCG

ABV

14.0%

Price

EUR 250 to 400 at retail

Drinking window

8 to 30 from vintage

First vintage

1859

Frequently asked about Gaja Barbaresco

Tags