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Bruno Giacosa Barolo Falletto 2008

Nebbiolo from Barolo, Piedmont, Italy
  • WS96
14.5% ABV
  • JS97
  • WS94
  • RP93
  • JS97
  • WE95
  • RP94
  • RP94
  • JS93
  • WS92
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14.5% ABV

Winemaker Notes

Garnet red color with orange reflections. Ample and complex bouquet with notes recalling truffle and licorice. In the mouth it feels dry, full and velvety, unfolding a great personality.

Critical Acclaim

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WS 96
Wine Spectator
Warm and chewy, this red exhibits cedar, sandalwood, tobacco and leather accents enhancing the core of cherry and raspberry. As this plays out on the palate, the wine turns more supple and vibrant, building to the long, expansive finish. Best from 2016 through 2035.
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Bruno Giacosa

Bruno Giacosa

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Bruno Giacosa, , Italy
Bruno Giacosa
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.

One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

YNG357426_2008 Item# 123390

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