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Bruno Giacosa Barbera d'Alba 2001

Barbera from Alba, Piedmont, Italy
  • RP89
0% ABV
  • JS92
  • WS90
  • W&S90
  • WS89
  • RP89
  • RP85
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Winemaker Notes

Ruby red in color. The nose displays pleasant acidity and some leathery aromas. Dry and well balanced with spicy flavors of cedar and a remarkably long finish. Recommended with red meat. Especially popular in Piedmont with meat that has been cooked in a Barbera based sauce.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
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Bruno Giacosa

Bruno Giacosa

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Bruno Giacosa, Alba, Piedmont, Italy
2001 Barbera d'Alba
Bruno Giacosa's winery has been making wine for three generations, and Bruno Giacosa himself says that his success is due to his respect for traditional winemaking methods which he believes enhance the characteristics of Piedmont's varietals. His property covers 37 acres of totally cultivated vines. The altitude of the estate, its ideal exposure (south, south-west), and the microclimate combine to create optimal winegrowing conditions.

Bruno Giacosa makes wine not only with grapes from his property but also with grapes purchased from growers he has known for 30 years and trusts completely. He, in fact, made his reputation as a outstanding selector of fruit. The winemaking methods employed by this estate are scrupulous and traditional without ignoring the benefits of modern technique.

Beloved for flavorful red wines, Alba is an epicurean’s dream. The historic walled town at its heart is where growers from throughout the Piedmont region would once go to sell their produce to winemakers and négociants following the harvest, but today it is better recognized as one of Italy’s premiere culinary destinations. Sandwiched between Barolo and Barbaresco, the best vineyards, located atop sunny, south-facing hills, are planted with Nebbiolo. A popular entry-level alternative to its pricier neighbors, Nebbiolo d’Alba is softer and less tannic, ready to drink within just a couple years of bottling.

Dolcetto, one of Piedmont’s more easygoing varieties, is commonly grown here, known as Dolecetto d'Alba, and can often be found casually served in carafes on the tables of Alba’s oseterias and trattorias. These light and smooth wines are meant to be drunk young and with gusto while the region’s more serious wines age. Barbera is planted here as well, and takes on a more powerful, structured personality than that of its counterparts in Asti.

Friendly, approachable, and full of juicy fruit flavor, Barbera produces wines in a wide range of styles, from young and fruity to serious, spicy, and age-worthy. Piedmont is the most famous source of Barbera, but is also planted in the Italian provinces of Lombardy and Emilia-Romagna. It is one of the most successful and lasting remnants of the Cal-Italian movement, grown throughout the state of California—particularly in the Sierra Foothills—and has also found a foothold in parts of Australia.

In the Glass

Barbera is typically marked by red cherry, raspberry, and blackberry flavors backed by a signature zingy acidity and smooth tannins. More complex examples can include notes of cocoa, savory spice, anise, and nutmeg. In warmer New World climates, Barbera is all about the fruit, sometimes leaning towards over-ripe or dried fruit flavors that can give an impression of sweetness to the wine. Old World Barbera can develop intriguing notes of graphite, smoke, lavender, and violet.

Perfect Pairings

Barbera’s prominent acidity makes it a natural match with tomato-based dishes, therefore making it an easy pairing with a wide array of Italian cuisine. It works just as well with lighter red meat dishes, hamburgers, or barbecue.

Sommelier Secret

Most Barbera wines come from one of two villages in Piemonte—Alba and Asti. Though it is difficult to generalize, typically Barbera d’Asti is softer and more elegant with bright, tangy acidity, while Barbera d’Alba tends to be fuller, rounder, and fleshier.

HNYBGABAA01C_2001 Item# 59850