Barbaresco 2000, Gaja
The nobility of millenary opulence. A Barbaresco of absolute nobility, defined by a warm and layered complexity.On the palate, it is harmonious and powerful, supported by a noble freshness leading to a persistent finish of extraordinary nobility.
Barbaresco 2000, Gaja
Gaja's Barbaresco 2000 is a masterful interpretation that elevates the richness of Nebbiolo to absolute nobility. On the nose, it is an ecstatic whirlwind of complexity: notes of red fruit jam, ripe plum, and sweet spices merge with deep hints of cocoa, blond tobacco, licorice, and a trace of goudron of extraordinary nobility. On the palate, it is masterful: the entry is broad and substantial, supported by a noble acidic backbone that balances the sculptural density, finishing on an endless, velvety note of absolute nobility.
TECHNICAL PROFILE
· Producer: Gaja
· Origin: Piemonte
· Blend: Nebbiolo 100%
· Denomination: Barbaresco DOCG
·ABV: 14%
·Vintage: 2000
SERVING GUIDE
· Temperature: 16-18°C
· Glass: Grand Ballon
· Decanting: 45 minutes recommended
· Cellaring: 8-25 years
· Body: Full-bodied (★★★★☆)
FOOD PAIRING
· Braised beef, White Truffle, Aged cheese
Barbaresco 2000, Gaja
Gaja's Barbaresco 2000 is a masterful interpretation that elevates the richness of Nebbiolo to absolute nobility. On the nose, it is an ecstatic whirlwind of complexity: notes of red fruit jam, ripe plum, and sweet spices merge with deep hints of cocoa, blond tobacco, licorice, and a trace of goudron of extraordinary nobility. On the palate, it is masterful: the entry is broad and substantial, supported by a noble acidic backbone that balances the sculptural density, finishing on an endless, velvety note of absolute nobility.
TECHNICAL PROFILE
· Producer: Gaja
· Origin: Piemonte
· Blend: Nebbiolo 100%
· Denomination: Barbaresco DOCG
·ABV: 14%
·Vintage: 2000
SERVING GUIDE
· Temperature: 16-18°C
· Glass: Grand Ballon
· Decanting: 45 minutes recommended
· Cellaring: 8-25 years
· Body: Full-bodied (★★★★☆)
FOOD PAIRING
· Braised beef, White Truffle, Aged cheese
