Barolo & Barbaresco Wine Tour with a Sommelier
We will start our day in the historical center of Neive, a small medieval hilltop town. One of the towns of the Barbaresco wine area and one of Italy’s top 5 most beau...
Profile
Structure
Drinking window
Latest scored vintage 2020: best 2028 to 2050.
vintage8 yrs30 yrs32 yrs
Critic scores
| Critic | Vintage | Score |
|---|---|---|
| Jancis Robinson reviewed 2024 | 2020 | 17/100 |
Scores as published by each critic for the vintage shown.
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.More wines for beef stew →
- Tajarin with butter and white truffle The wine's savoury earth lifts the truffle while its acidity cuts the egg-rich pasta.More wines for pasta with ragù →
- Aged Castelmagno cheese Alpine cow's-milk salt sharpens Nebbiolo's red-fruit lift.More wines for cheese →
With cheese
How to serve Gaja Barbaresco
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- 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.
- 1961Angelo Gaja joins the family estate and begins modernising
- 2013Single-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
What does Gaja Barbaresco taste like?
On the nose, strawberry, red cherry, blackberry, orange peel, violet. On the palate, red fruit, savoury earth, tar. Structurally full-bodied, firm tannins, high acidity with a long finish. Gaja's village Barbaresco blends fruit from several Barbaresco crus into a rich, round Nebbiolo with tarry depth, grainy tannin and a voluminous finish.
When should I drink Gaja Barbaresco?
Drink 8 to 30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Gaja Barbaresco?
Brasato al Barolo is the canonical pairing. Other strong matches include Tajarin with butter and white truffle and Aged Castelmagno cheese. Slow-braised beef in Nebbiolo echoes the wine's tar and dried-cherry register and softens against its firm tannin.
What grapes are in Gaja Barbaresco?
The blend is Nebbiolo (100%). The wine is classified as Barbaresco DOCG.
Tags
Taste it where it is made: tastings near Gaja
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