Barbaresco Asili Giacosa 2001

Barbaresco Asili Giacosa 2001

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£350.00
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  • Vinous rating 97
  • Robert Parker rating 95
Barbaresco Asili Giacosa 2001
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HED98848

75 cl

13.5%
£350.00
Taxes included.

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Barbaresco Asili Giacosa 2001 is a classic expression of Piedmont’s Nebbiolo grape, showcasing the region`s signature terroir. This wine offers a complex profile with aromas of cherries, plum, and earthy undertones, alongside structured tannins and notable acidity. Giacosa, founded in 1895, is renowned for its meticulous vineyard practices and traditional winemaking methods, elevating Barbaresco to a position of international respect. This vintage reflects the unique characteristics of the Asili vineyard, known for its distinct microclimate and soil composition.
97 Vinous
The 2001 Barbaresco Asili is a Red Label in everything but name. It shows all the classic Asili signatures but with more darkness, breath and overall power than the 2000 tasted alongside it. Black cherry, plum, spice, leather, tobacco, menthol and licorice build in a substantial Barbaresco that hits all the right notes.

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Bruno Giacosa

Bruno Giacosa

Piedmonte Pioneers

Born in 1945, Bruno Giacosa began working at his father's wine cellar at the age of 16. Without formal training, Bruno rose to become one of Italy's greatest winemakers, producing some of Piedmont's most iconic reds. Producing both Barolo and Barbaresco, Bruno focussed heavily on sourcing fruit from the finest crus in the area. The estate only began building up vineyard holdings in the early 1980s and today have around 20 hectares under vine.

Bruno passed away in 2018 and since then the winery has been managed by his daughter Bruna who continues the traditional of careful winemaking and terroir-focussed grape selection. Since 2012 the winery have produced Barolo and Barbaresco entirely from estate-grown fruit. In extra special vintages a red-label Reserva is bottled, representing the very peak of fine Piedmontese winemaking. The purity of the fruit is the primary concern the team at Giacosa, ageing takes place in large, untoasted inactive barrels for around 20 months.

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