Barbaresco Asili Riserva Giacosa 2011

Barbaresco Asili Riserva Giacosa 2011

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£300.00
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  • Robert Parker rating 95
  • Vinous rating 89
Barbaresco Asili Riserva Giacosa 2011
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HED72960

75 cl

14.5%
£300.00
Taxes included.

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Bruno Giacosa`s Barolo and Barbaresco wines are highly sought after by wine enthusiasts and collectors around the world. They are known for their depth, structure, and intense flavour profile. The 2011 Barbaresco Riserva Asili reveals aromas of stone fruits mixed with liquorice, floral and savoury notes. On the palate, the tannins are ripe and present, leading to a velvety finish.
89 Vinous
Giacosa's 2011 Barbaresco Riserva Asili is soft, open-knit and quite approachable. A bit light in color and also slightly advanced, the 2011 gives the distinct impression it will be a relatively early drinker. The flavors are ripe and slightly roasted, but the 2011 avoids being heavy. The 2011 Asili Riserva is a solid effort from Bruno Giacosa, but it lacks the inner sweetness and visceral thrill of his best wines, the Red Labels in particular. Antonio Galloni1st October 2016

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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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