About this wine
The estate's home-cru bottling, produced from vines averaging 45 years of age on a southwest-facing slope within the celebrated Rabajà cru of Barbaresco, where the winery itself is located. Vinified with native yeasts in old concrete vats and aged in large Slavonian oak casks, it shows the muscular, structured side of Rabajà: dense red and dark cherry fruit, dried rose, and a firm, savory tannic backbone built for the cellar.
A structured, food-loving red — decant an hour ahead and pair with something rich to soften the tannins.
Sommelier's Note
"This is Cascina Luisin's home turf in a glass — the estate literally sits inside the Rabajà cru, and it shows in the wine's density and gravitas. If you want to understand why Rabajà is considered one of Barbaresco's great crus, start here."
Food Pairings
A classic match for braised or grilled red meats — think Piedmontese brasato al Barolo-style short rib, or aged Castelmagno cheese. The firm tannins also stand up well to richer game dishes.
When to drink it
A special dinner centered on red meat, or a bottle worth cellaring for a future celebration
Specs
- Grape Varieties
- Nebbiolo
- Style
- Red
- Price Range
- $65-75 (approx. ¥10,000-12,000 at retail, reference conversion)
Terroir & Winemaking
Estate-grown Nebbiolo from vines averaging 45 years old on a southwest exposure within the Rabajà MGA cru, Barbaresco. Fermented with indigenous yeasts in old concrete vats, extended maceration on the skins, and aged in large Slavonian oak (Stockinger) casks before bottling.
Frequently Asked Questions
- What does Cascina Luisin Barbaresco Rabajà taste like?
- Expect dense dark cherry and red plum fruit, dried rose and licorice, with a firm, savory tannic structure and bright acidity — a powerful, traditionally styled Barbaresco built to age.
- How long should Barbaresco Rabajà be cellared?
- It drinks well from around 5-6 years after the vintage but has the structure to reward cellaring for 15-20 years or more, given Rabajà's reputation for longevity.
- What food pairs best with this wine?
- Braised or grilled red meat, game, and aged hard cheeses like Castelmagno all complement the wine's firm tannins and savory depth.
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Ask Vinami's sommelier — no intimidation, just answers.
Talk to the SommelierMore wines from this producer
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