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Bruno Giacosa Falletto Vigna Le Rocche is a red wine made from the Nebbiolo grape variety by Bruno Giacosa in the Barolo DOCG appellation, Piemonte.
In 1980, Bruno Giacosa acquired the Falletto estate, which covers a total of 10.5 hectares (26 acres) in the municipality of Serralunga d'Alba. This estate is considered by Giacosa as the best area to produce elegant and long-lived Barolos. The Falletto vineyard is located on steep, south-west facing slopes with amphitheatre-shaped calcareous clay soils.
The Falletto estate has a single plot known as Vigna Le Rocche, where the oldest vines are located. These vines produce grapes that are vinified and bottled separately from the rest of the estate.
Falletto wines, according to Giacosa, are characterised by their austerity, elegance and aromatic complexity. They have an excellent structure and soft tannins.
As for the winemaking process, the fermentation and maceration of this wine lasts 25 days in stainless steel tanks. Malolactic fermentation is fully completed and the wine is then aged for 32 months in French oak barrels, followed by a further 10 months in the bottle.
The wine has an intense garnet red colour. On the nose, intense and elegant aromas, with floral notes such as rose, as well as fruity notes of blackcurrants, pomegranate and raspberries. On the palate, the wine has a solid structure with an excellent tannic structure that enhances roundness and persistence.
Bruno Giacosa Falletto Vigna Le Rocche is a red wine made from the Nebbiolo grape variety by Bruno Giacosa in the Barolo DOCG appellation, Piemonte.
In 1980, Bruno Giacosa acquired the Falletto estate, which covers a total of 10.5 hectares (26 acres) in the municipality of Serralunga d'Alba. This estate is considered by Giacosa as the best area to produce elegant and long-lived Barolos. The Falletto vineyard is located on steep, south-west facing slopes with amphitheatre-shaped calcareous clay soils.
The Falletto estate has a single plot known as Vigna Le Rocche, where the oldest vines are located. These vines produce grapes that are vinified and bottled separately from the rest of the estate.
Falletto wines, according to Giacosa, are characterised by their austerity, elegance and aromatic complexity. They have an excellent structure and soft tannins.
As for the winemaking process, the fermentation and maceration of this wine lasts 25 days in stainless steel tanks. Malolactic fermentation is fully completed and the wine is then aged for 32 months in French oak barrels, followed by a further 10 months in the bottle.
The wine has an intense garnet red colour. On the nose, intense and elegant aromas, with floral notes such as rose, as well as fruity notes of blackcurrants, pomegranate and raspberries. On the palate, the wine has a solid structure with an excellent tannic structure that enhances roundness and persistence.
