Barbaresco Santo Stefano Giacosa 2004

Barbaresco Santo Stefano Giacosa 2004

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£395.00
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  • Vinous rating 96
  • Robert Parker rating 94
Barbaresco Santo Stefano Giacosa 2004
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HED99539

75 cl

14%
£395.00
Taxes included.

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Barbaresco Santo Stefano Giacosa 2004 is a red wine from the prestigious Piedmont region of Italy, crafted from Nebbiolo grapes. This vintage exemplifies the classic characteristics of Barbaresco, displaying a precise balance of tannins and acidity. The wine offers notes of dried fruits, floral hints, and subtle earthy undertones. Giacosa, renowned for its meticulous vineyard practices and reverence for tradition, has been a pivotal figure in elevating Barbaresco to its esteemed status since the mid-20th century. An essential addition for serious collectors.
96 Vinous
The 2004 Barbaresco Santo Stefano is exquisite. Sensual and perfumed, the 2004 offers up a beguiling mix of sweet aromatics and notable freshness, with deceptive intensity and tons of class. Crushed rose petals, mint, dried herbs and red berry fruit all grace this captivating Barbaresco from Bruno Giacosa. Antonio Galloni1st August 2023

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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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