About this wine
A more structured, single-vineyard-style Barbera d'Alba from La Morra, aged 20 months in new wood followed by 6 months in bottle, from around 5,500 bottles of production. The nose offers dried plum, wild blackberry, roast espresso bean and pipe tobacco; the palate is multilayered but superbly balanced, with a lengthy, dry finish lined with glossy tannins.
A structured Barbera that shows what the grape can do with serious oak aging — a step up from everyday Barbera.
Sommelier's Note
"Giada proves Barbera doesn't need Nebbiolo's reputation to be serious — 20 months in new oak gives it a espresso-and-tobacco depth that rivals many Barolos."
Food Pairings
Excellent with filled pastas, hearty appetizers, and red meat; its espresso and tobacco notes pair beautifully with grilled unagi or teriyaki dishes.
When to drink it
Dinner parties, pairing with red meat, gifting to wine enthusiasts
Specs
- Grape Varieties
- Barbera
- Style
- Red
- Alcohol
- 14.5%
- Price Range
- ¥4,800-6,000
Terroir & Winemaking
100% Barbera, aged 20 months in new wood plus 6 months in bottle; approximately 5,500 bottles produced. Best decanted at least one hour before serving, around 20°C.
Frequently Asked Questions
- What does 'Giada' refer to?
- It is the name of this specific Barbera d'Alba bottling, distinguished by its extended new-oak aging regimen.
- How is it different from the standard Barbera d'Alba?
- Giada undergoes 20 months in new wood versus the lighter vinification of the estate's basic Barbera, giving it more structure and dark, roasted notes.
- How many bottles are made?
- Roughly 5,500 bottles per vintage.
- What food pairs best?
- Filled pastas, hearty appetizers, and red meat are classic pairings; try it with richly sauced grilled dishes too.
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