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Bruno Giacosa Falletto 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, consisting of 13 hectares (32 acres) in the municipality of Serralunga d'Alba. In Giacosa's opinion, this area is considered the best for producing elegant and long-lived Barolos. The Falletto vineyard faces southwest, on steep slopes with calcareous clay soils that form a natural amphitheatre.
Falletto wines, according to Giacosa, are characterised by being austere, elegant and complex on the nose, with excellent structure and soft tannins.
As for the winemaking process, the fermentation and maceration of this wine is carried out for 25 days in stainless steel tanks. Malolactic fermentation has been fully developed and the wine then undergoes a 32-month refinement period in French oak barrels, followed by an additional 6 months in the bottle.
The wine exhibits a garnet red colour. On the nose, elegant and fine aromas of fresh plum, cherry and spicy notes. On the palate, the wine is dense and structured, with great freshness and well-balanced tannins.
Bruno Giacosa Falletto 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, consisting of 13 hectares (32 acres) in the municipality of Serralunga d'Alba. In Giacosa's opinion, this area is considered the best for producing elegant and long-lived Barolos. The Falletto vineyard faces southwest, on steep slopes with calcareous clay soils that form a natural amphitheatre.
Falletto wines, according to Giacosa, are characterised by being austere, elegant and complex on the nose, with excellent structure and soft tannins.
As for the winemaking process, the fermentation and maceration of this wine is carried out for 25 days in stainless steel tanks. Malolactic fermentation has been fully developed and the wine then undergoes a 32-month refinement period in French oak barrels, followed by an additional 6 months in the bottle.
The wine exhibits a garnet red colour. On the nose, elegant and fine aromas of fresh plum, cherry and spicy notes. On the palate, the wine is dense and structured, with great freshness and well-balanced tannins.
Bruno Giacosa Falletto 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, consisting of 13 hectares (32 acres) in the municipality of Serralunga d'Alba. In Giacosa's opinion, this area is considered the best for producing elegant and long-lived Barolos. The Falletto vineyard faces southwest, on steep slopes with calcareous clay soils that form a natural amphitheatre.
Falletto wines, according to Giacosa, are characterised by being austere, elegant and complex on the nose, with excellent structure and soft tannins.
As for the winemaking process, the fermentation and maceration of this wine is carried out for 25 days in stainless steel tanks. Malolactic fermentation has been fully developed and the wine then undergoes a 32-month refinement period in French oak barrels, followed by an additional 6 months in the bottle.
The wine exhibits a garnet red colour. On the nose, elegant and fine aromas of fresh plum, cherry and spicy notes. On the palate, the wine is dense and structured, with great freshness and well-balanced tannins.
Bruno Giacosa Falletto 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, consisting of 13 hectares (32 acres) in the municipality of Serralunga d'Alba. In Giacosa's opinion, this area is considered the best for producing elegant and long-lived Barolos. The Falletto vineyard faces southwest, on steep slopes with calcareous clay soils that form a natural amphitheatre.
Falletto wines, according to Giacosa, are characterised by being austere, elegant and complex on the nose, with excellent structure and soft tannins.
As for the winemaking process, the fermentation and maceration of this wine is carried out for 25 days in stainless steel tanks. Malolactic fermentation has been fully developed and the wine then undergoes a 32-month refinement period in French oak barrels, followed by an additional 6 months in the bottle.
The wine exhibits a garnet red colour. On the nose, elegant and fine aromas of fresh plum, cherry and spicy notes. On the palate, the wine is dense and structured, with great freshness and well-balanced tannins.
