“The aromas of licorice, minerals, light tar and dark berries such as raspberry are so attractive. It’s medium-bodied with a tight and integrated palate of fine tannins that are seamless and unseen. It’s long and lively. It needs two to four years to open up. Try after 2027” 

95 Points – James Suckling

Barbaresco. Rare is it in the modern wine world where just one producer within a region is so intrinsically linked to the name itself. Gaja’s innovation and bravery at a time when no-one really cared for Barbaresco has helped all boats rise with the tide in a region that was over shadowed by it’s bigger brother Barolo for generations.

Gaja’s Barbaresco is sourced from 14 different vineyards over the communes of Barbaresco and Treiso. The Barbaresco vineyards of Loreto, Castello, Masue’, Faset, Rocagliette, Roncaglie Vecchio, Roncaglie Nuovo, Bernino, Bricco, Trifolera, Valdrapp blended with the Treiso vineyards of Pajore’, Sotto, Pajore’ Sopra, Pajore’ Universita’.

The grapes are fermented separately plot by plot & aged separately for 12 months if French oak. The component parts are then blended then aged another 12 months in Slavonian oak botti.