Barolo Falletto di Serralunga Giacosa Magnum 1997

Barolo Falletto di Serralunga Giacosa Magnum 1997

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£500.00
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  • Vinous rating 93
Barolo Falletto di Serralunga Giacosa Magnum 1997
1 left

HED03522

150 cl

14%
£500.00
Taxes included.

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Barolo Falletto di Serralunga 1997 from Bruno Giacosa is a single-vineyard red wine from the Barolo appellation. This is sourced from Giacosa’s specific Falletto holdings, where the late winemaker adhered to strict traditional methods, using long macerations and large botti to create powerful, age-worthy expressions. This mature powerful profile offers concentrated aromas of dried cherry, liquorice, tobacco and high-toned spice. The palate is massive yet polished, showcasing structural foundation and dense, fine-grained tannins.
93 Vinous
Saturated deep red-ruby. Deep, expressive aromas of cherry syrup, road tar, smoke and game. Fat, chewy and loaded with fruit; can't quite match the '98 for flavor development or sheer verve, but this is sweet and lush. Finishes with major, tongue-coating tannins that will require at least a few years of additional bottle aging.Stephen Tanzer1st November 2000

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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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