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2000 Bruno Giacosa Barbaresco Falletto Asili Riserva

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Removed from a professional wine storage facility

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98The Wine Advocate

...impeccably refined, nuanced and silky from start to finish...The bouquet shows the faintest signs of positive development while the fruit remains vibrant and beautifully articulated...

98Wine Spectator

Decadent. Starts with wonderfully fresh aromas of sliced plum, cedar, tobacco and meat, then evolves into floral and strawberry aromas. Fullbodied, with ultrafine, silky tannins and gloriously fresh, bright fruit.

98James Suckling

Rich and decadent with dried meats, dried mushrooms, ripe fruits, all tied together by flowers & a light cigar box character. The palate isn't bad either, loads of dried fruits, full-bodied and rich. Total decadence with a wild character.

97Stephen Tanzer

... Knockout nose reminded me of great grand cru Burgundy: superripe red fruits, tobacco, minerals and smoke. As chewy as a solid yet utterly smooth, with extraordinary inner-mouth floral character...

2 BicchieriGambero Rosso

...smooth notes of ripe fruit with minty, minerally undertones. The wonderfully sweet palate displays ripe fruit and a finish in which a hint of citrus peel emerges.


Italy, Piedmont, Barbaresco

Barbaresco is one of the two most acclaimed DOCGs in Piedmont, the other being Barolo. Located just a few miles north of Barolo, Barbaresco is a small town of fewer than 700 people and 1,680 vineyard acres, making it less than half the size of the Barolo DOCG. The other communes in this DOCG of rolling hills are Neive and Treiso. As in Barolo, the DOCG requires that Barbaresco DOCG wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. By the late 20th century respected producers were making outstanding Nebbiolos, as well as Nebbiolo blends that do not carry the DOCG label. Barbaresco was made a DOC in 1966 and upgraded to a DCOG in 1980. DOCG Barbaresco must be aged a minimum of two years, with a minimum of one year in wood. Barbarescos are regarded as more subtle and refined than Barolos, and more approachable when young.


Red Wine, Nebbiolo, D.O.C.G.

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.