# Barbaresco (2004)

- **Producer:** Gaja
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €290
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black plum, red cherry, black cherry, red plum, chocolate, vanilla, cedar, coffee, dried fruit, tobacco, earth, leather, cooked fruit

## About this wine

The Gaja Barbaresco 2004 is a single-varietal Nebbiolo from the Barbaresco DOCG in Piedmont, Italy. Grapes are sourced from 14 vineyards owned by the Gaja family, a winery with a history dating back to 1859. Angelo Gaja, the current owner, is recognized for his innovative approach to winemaking in the region. The 2004 vintage benefited from a growing season characterized by a slow start followed by mild weather, promoting gradual ripening and complex flavor development.

## Interesting facts

- Gaja sources Nebbiolo from 14 different vineyards in Barbaresco.
- Angelo Gaja is credited with popularizing single-vineyard bottlings in Piedmont.
- The winery was founded by Giovanni Gaja in 1859.
- Barbaresco DOCG wines are exclusively made from Nebbiolo.

## Food pairing

The wine's full body and pronounced tannins are well-suited to rich protein dishes, where they can soften and integrate. The wine's acidity helps to cut through the richness of fatty meats and creamy sauces, while its complex aromatic profile can complement earthy flavors like truffles and wild mushrooms.

## Wine making process

The Gaja Barbaresco is made from 100% Nebbiolo grapes. The winemaking process involves fermentation, with specific details for the 2004 vintage suggesting the potential use of more new oak, contributing to a deeper color. Aging typically includes time in barriques (small oak barrels) followed by larger casks (botte grande), and then further bottle aging. The 2004 vintage benefited from a late harvest due to favorable late-season weather, allowing for gradual maturation.