Barbaresco 1999 DOCG Gaja
Barbaresco, a red wine of great value, comes from the Gaja winery. The estate's vineyards extend south of the Tanaro river, in the commune of Barbaresco, in the province of Cuneo. This is the heart of Piedmont's Langhe, a boundless landscape of hills. A unique place, where vines cover soils of white marl and blue tuff and mingle with hazelnut groves, woods and wheat fields. These are the places that provide the ideal conditions for the production of a wine that is appreciated all over the world. The subsoil rich in organic substance, but also well drained, and the dry microclimate allow the vines to grow and produce excellent wine, with unique structural characteristics, very aromatic, spicy and full-bodied.
Harvesting is done strictly by hand in mid-October, and maturation takes place, according to specifications, for 26 months, 12 of which in oak or chestnut barrels. The grape used for its production is Nebbiolo, an indigenous variety characterised by a round red berry. To allow for easy cultivation on the hillsides that are difficult to negotiate, espalier training is practised, with Guyot pruning, to allow only the best bunches to ripen. Barbaresco DOCG, is the acronym on the label that guarantees the place of origin as per regulations.
Barbaresco is a wine with nuances ranging from ruby red to garnet, depending on its ageing. It is very bright, sometimes transparent, with great structure, consistency and concentration. The nose has floral hints of roses and violets and spicy, fruity notes of citrus fruits such as oranges and tangerines that become more evident with age. The tannins present are noticeable, but do not overpower the scents. Minerality, savouriness and acidity are perceived on the palate, which in many cases add to the olfactory sensations, in a finish of structured persistence. It has a classic, elegant and fine style.
It is the ideal accompaniment to dishes of furry and feathered game, roast venison and guinea fowl. It is recommended to accompany truffle-based first courses and mature cheeses, those typical of the Piedmontese tradition, such as Castelmagno and Bra. The bottle must be opened at least one hour before tasting. If it is an aged wine, it is also advisable several hours earlier. Use a large goblet, wide at the base and tapering upwards, the wine has the chance to oxygenate and reveal its aromas in the nose, even before the mouth. The serving temperature is 16-18°C.
