Wines Barbaresco Giula Negri - Barolo La Tartufaia - 2016

This bottle hails from the renowned Barbaresco appellation in Piedmont, Northern Italy, and represents the 2016 vintage from the house of Giula Negri. While the mention of a “Cuvée Barolo La Tartufaia” introduces a degree of ambiguity, as Barolo and Barbaresco are typically separate appellations, what can be said with confidence is that this is a red wine in the traditional Piedmontese style, very likely based on the Nebbiolo grape which dominates both Barbaresco and Barolo. The 2016 vintage is celebrated in Piedmont for its overall balance, freshness, and capacity for ageing, giving a wine that marries aromatic intensity with refined structure. Vinification in this region generally includes extended maceration and maturation in large oak casks, bringing out Nebbiolo’s complex layers of red fruit, rose, tar, liquorice, and earthy undertones, perhaps complemented here by a touch of modern finesse.

The Barbaresco region itself sits just northeast of Alba, on the rolling hills of Langhe. The soils are composed mainly of calcareous marl, lending freshness and distinctive minerality to the wines. Barbaresco’s slightly milder climate compared to nearby Barolo means the wines here often display a more accessible, elegant profile without sacrificing depth. This region is steeped in tradition, with centuries of winemaking that have continually refined the expression of Nebbiolo into some of Italy's most revered and age-worthy wines.

For food pairing, a Barbaresco or similar Nebbiolo-based wine finds its element alongside hearty Italian fare. Classic matches include braised meats such as veal or beef cheek, rich mushroom risottos, and of course, local specialities like tajarin pasta with truffle, or agnolotti del plin. The wine’s tannic structure and aromatic complexity also elevate game birds and mature cheeses like Castelmagno or Parmigiano-Reggiano.

For optimal enjoyment, serve this wine at 16-18°C. Decanting is highly recommended, especially for a structured 2016, to allow its bouquet and flavours to fully emerge. While drinking beautifully now, further cellaring will only refine its elegance.