How to pour it
a Barbaresco in
Bring the bottle to 16 to 18 degrees. That’s cooler than a heated room, so place it in a cool space for half an hour or in the refrigerator for twenty minutes. Barbaresco has slightly less tannin than Barolo, and at the right temperature you’ll immediately notice its smoother mouthfeel.
Cut around the capsule just below the ridge of the neck and wipe the rim clean. Place the spiral in the center of the cork, turn it straight down until just before the end, and pull it up in one motion. With an older bottle, go more slowly, as the cork will be more brittle.
Give the wine half an hour in the decanter. Barbaresco generally opens up faster than Barolo, so long decanting is rarely necessary and can even be too much for an older bottle. If you’re unsure, pour half a glass first and taste how far it has come.
Pour until the bowl is about one-third full. The empty space above captures the aromas of rose, cherry, and herbs, and because there’s little wine in the glass, it stays at the right temperature. Swirl gently and smell before tasting.
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The story
Barbaresco comes from four municipalities in the Langhe: Barbaresco, Neive, Treiso, and part of the municipality of Alba. The area lies farther northeast than Barolo and extends toward the Tanaro. This river moderates the climate, the soil contains more sand, and the vineyards are located at a lower average elevation. As a result, Nebbiolo ripens earlier there, and the wine is rarely as austere as in the coldest parts of Barolo. Here too, only one grape variety is permitted, and the regulations prescribe aging in barrels and in the bottle, for a shorter period than for Barolo.
The right glass
Barbaresco is also Nebbiolo, so it calls for the same glass as Barolo: a rounded bowl with a rim that curves inward, giving the wine plenty of surface area while allowing the aromas to linger. Because it is often a little smoother, the bowl does not necessarily have to be the largest model. Below are two rounded shapes; you can find the rest of the selection among the wine glasses. A decanter is useful here too, although you do not need to use it for as long.
Luigi Bormioli Supremo Burgundy wine glass 65 cl (6 pieces)
Schott Zwiesel Mondial Burgundy glass 59 cl (6 pieces)
Both sets together € 97,95.
The right tools
For a Barbaresco, besides the glass, you mainly need a corkscrew with a long spiral, a decanter to let it breathe for half an hour, and a cooler if the room is too warm. The bar tools below only come in handy when wine goes into a cocktail: a bar spoon for stirring and a citrus press for fresh juice. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 71,85.
Which wine goes with this?
Barbaresco rarely stands alone on the table. These are the wines that go well with it throughout a meal, from a glass of prosecco beforehand to moscato with dessert. On each drinks page, you can read the alcohol percentage, what it tastes like, which cocktails it works in, and which glass you need.
Variations & twists
The four municipalities differ from one another within the area. Barbaresco itself lies closest to the river and produces the most aromatic wines, Neive often produces fuller-bodied wines, and Treiso is the highest and coolest, resulting in more taut wines. As in Barolo, MGA names appear on the label: officially designated vineyard names such as Asili or Rabajà, indicating which plot the grapes come from. A riserva is the same wine with a longer prescribed aging period. Want to read more? Explore all drinks and brands.
Servingtip
Serve Barbaresco at 16 to 18 degrees and give it half an hour to breathe. It pairs with the same foods as Barolo but also works with somewhat lighter dishes: pasta with meat, oven-roasted poultry, mushrooms and cheese that is not yet rock-hard. It holds its own with truffles, and with a younger dish it is less overpowering.
Good to know
The difference from Barolo, explained honestly
Barbaresco and Barolo are both made from 100% Nebbiolo from the Langhe. Barbaresco comes from four municipalities closer to the Tanaro, on warmer, sandier soils and at a lower average elevation, and the regulations require a shorter period of aging. As a result, it is often slightly more elegant and approachable sooner. It is therefore a matter of soil, altitude and aging regulations, not quality, and in practice there is considerable overlap: a full-bodied Barbaresco from a cool year can easily be more powerful than a Barolo from a warm year.
Four municipalities, close to the river
The area covers Barbaresco, Neive, Treiso and part of the municipality of Alba. It lies northeast of Barolo and slopes down toward the Tanaro. That location tells the whole story: the river moderates the temperature, the soil contains more sand and the vineyards are at a lower elevation, so late-ripening Nebbiolo ripens earlier here than in the coldest parts of Barolo.
Why it can be drunk earlier
Two things work together. The grapes ripen slightly earlier and more fully there, which makes the tannins rounder, and the wine is required by the regulations to age for less time before it may be sold. As a result, a bottle of Barbaresco is more often ready to drink when purchased, while a young Barolo still requires patience. That does not mean it keeps for less time: good bottles from the better parcels can age just as long.
What the vineyard names on the label mean
As with Barolo, MGA names often appear on the bottle alongside the municipality: officially designated vineyard names indicating a defined parcel. Names such as Asili or Rabajà therefore say something about the vineyard's location, altitude and soil, not about a quality level such as a French cru. If no such name is listed, the wine comes from multiple parcels.
How much alcohol it contains and how long it keeps
Barbaresco is roughly 13.5 to 15 percent alcohol; the percentage is stated on the label. Many bottles are already pleasant to drink after a few years, and wines from the best-known parcels can continue to mature for a long time. Once opened, a bottle will keep for another two to three days in the refrigerator with a stopper; take it out of the cold half an hour before serving.
Frequently asked questions
What is the difference between Barbaresco and Barolo?
Both are one hundred percent Nebbiolo from the Langhe. Barbaresco comes from four municipalities closer to the Tanaro, on warmer, sandier soil and at a somewhat lower altitude, and is required by the regulations to age for less time. As a result, it is often slightly more elegant and approachable earlier. The difference lies in the soil, altitude and aging regulations, not in quality, and there is considerable overlap between the two.
Which municipalities does Barbaresco come from?
From Barbaresco, Neive, Treiso and part of the municipality of Alba. These four areas lie in the Langhe, northeast of the Barolo area, on the slopes leading down to the Tanaro River.
Should you decant Barbaresco?
Usually, half an hour in the decanter is enough. Barbaresco opens up faster than Barolo, so prolonged decanting is rarely necessary and can be too much for an older bottle. In that case, pour half a glass first and taste how far the wine has developed.
At what temperature and in which glass do you serve Barbaresco?
At 16 to 18 degrees, in a round Burgundy glass with an inward-curving rim. It is the same glass used for Barolo, because it is the same grape. Pour to about one-third full, so the aroma can fill the space above.
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