rabaja, barbaresco, piedmont
Rabajà vineyard looking towards Martinenga, Asili and the river.
(Image credit: Andrew Jefford)

It’s time for Piedmont’s ‘other’ great Nebbiolo wine to stop being seen as the perennial bridesmaid to Barolo, says Ian D’Agata. Barbaresco is just as good and (whisper it) in some cases better, especially when it comes to price...

Barbaresco wine: know your vintages

Drink 2016-2030

2010: Solid wines; less successful than Barolo due to ill-timed rains.

Drink 2015-2025

2009: Difficult for Barbaresco; at best, soft wines of early appeal.

Drink 2015-2024

2008: Classic vintage of high-acid, tannic wines that will age well.

Drink 2015-2035

2007: A warm vintage of softer wines; some are overripe.

Drink 2015-2025

2006: High acid, resolutely tannic wines that need cellaring.

Drink 2015-2040

2005: Fresh and perfumed wines; underrated due to the late season rains that hit Barolo, but less so in Barbaresco.

Drink 2015-2030

2004: Overrated year: good, well balanced, powerful wines; but many evolving quickly, too ripe and one-dimensional.

Drink 2015-2020.

2003: Very dry, hot year; wines high in alcohol and super-ripe.

Drink up.

2002: Rain-plagued vintage; lighter bodied wines, but some positive surprises.

Drink up.

2001: Stellar vintage that has it all: balance, charm and power.

Drink 2015-2035.

2000: A hot vintage overrated from the start; some very good wines but not the greatest.

Drink 2015-2020

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Ian D'Agata
Ian D'Agata
Decanter Magazine, Wine Writer
Ian D’Agata is one of Italy’s most well-known wine experts and was named Italy’s best wine journalist 2012 by the Comitato Grandi Crus d’Italia. A regular Decanter contributor, D’Agata also writes on the wines of Italy, Alsace, Bordeaux and Canada for Stephen Tanzer’s International Wine Cellar, and is an award winning author. He has written The Ecco Guide to the Best Wines of Italy and the upcoming The Native Wine Grapes of Italy, edited by University of California Press. In addition to his writing, D’Agata is the scientific advisor of Vinitaly International, the director of the Vinitaly Academy, and lectures on Italian food and wine cultural history for New York University’s Food Sciences Master’s program. He is regularly invited to present on wine and health at international wine conferences. Prior to his wine career, D’Agata studied medicine, graduating in paediatric gastroenterology and nutrition.