Light gold. Powerful aromas of honey, flowers and fresh grapes. Intensely sweet, with flavours of grapes and citrus and finishing cleanly with refreshing acidity.

The fruit was hand harvested from 8th to 20th September. Fermented in a pressure tank under temperature control using R2 yeast. To retain the luscious natural sweetness the fermentation was stopped by chilling and filtration.

As the note below makes clear, this is simply a remarkable value Barbaresco. Anyone who has tasted it will not disagree. This wine comes from a south facing, single vineyard in a cru called Montersino. All of the Rocca’s three Barbaresco wines are single cru wines. This could be released under the single cru name – Montersino –  and one day it surely will be. For the moment the Roccas name it simply with the vintage: Duemilasette. The altitude here is 310 metres and the soil a mix of clay and limestone. It’s 100% Nebbiolo of course, from an outstanding vintage, and matured exclusively in large, 20 hectolitre Botti for two years. The resulting wine is a wonderfully elegant, silky textured, remarkably open example of Barbaresco with dark chocolate and ripe cherry fruit and plenty of fine tannins on the long sappy close. Gorgeous juice and an absolute steal at this price. 900 cases produced.

A smooth, charming red, yet with the unmistakable licorice, tar and cherry flavors of Nebbiolo. This is round, featuring a hint of oak spice and tannins embedded in its ample flesh. The finish is long, unfolding gracefully, with licorice and spice. Best from 2012 through 2025. 95/100 points. Bruce Sanderson, Wine Spectator

The charming Angelo Rocca from Albino Rocca has been in Melbourne and Sydney with his daughter Daniela, showing their wonderful wines around the trade. Those of you who had the chance to taste the wines will need no convincing. There is some wonderful value to be found here and a clutch of superb pouring options. It’s easy to forget that Nebbiolo, produced from great sites and mature vines, from certain vintages and in the right hands, can be a wickedly seductive wine to drink young. Angelo Rocca is a master at reminding us of this fact and he has done it again with his current releases. These are plump, textural, seductive Barbaresco’s that are surprisingly forward yet clearly have the stuffing to age. All are from estate vineyards and all are grown 100% within the boundaries of the Barbaresco region. We recommend them without hesitation; for drinking now or for cellaring.

Please don’t ignore the ‘entry level wines’: they are stunning values as the notes make clear. 

Angelo Rocca had a revelation several years ago and decided to move away from barriques and back to large format, neutral oak (the ultimate vessel for Nebbiolo maturation). His wines are far better for it. Today, none of the wines, bar a tiny percentage of the Brich Ronchi, spend any time in barrique and very few of these barrels are new. The wines are still “modern” in the sense that they are ripe, pure and meticulously made, but instead of any distracting new oak character you have solely the wonderful dark cherry, floral and savoury structured personality of Nebbiolo in all its glory. The wines of Albino Rocca are superb across the range and the recent price drops, thanks to the exchange rate, make them particularly attractive to those searching for the finest quality Nebbiolo at reasonable prices.

100% Barbera from young vines. Vinified and aged in steel tanks (for seven months) with fermentation and maceration on skins for four-six days.  A brilliant value in 2009, the 09 Rocca Barbera has a lovely creamy texture and bright, plummy/blueberry fruit. A sexy, fleshy, open Barbera that’s drinking beautifully now.

The charming Angelo Rocca from Albino Rocca has been in Melbourne and Sydney with his daughter Daniela, showing their wonderful wines around the trade. Those of you who had the chance to taste the wines will need no convincing. There is some wonderful value to be found here and a clutch of superb pouring options. It’s easy to forget that Nebbiolo, produced from great sites and mature vines, from certain vintages and in the right hands, can be a wickedly seductive wine to drink young. Angelo Rocca is a master at reminding us of this fact and he has done it again with his current releases. These are plump, textural, seductive Barbaresco’s that are surprisingly forward yet clearly have the stuffing to age. All are from estate vineyards and all are grown 100% within the boundaries of the Barbaresco region. We recommend them without hesitation; for drinking now or for cellaring.

Please don’t ignore the ‘entry level wines’: they are stunning values as the notes make clear. 

Angelo Rocca had a revelation several years ago and decided to move away from barriques and back to large format, neutral oak (the ultimate vessel for Nebbiolo maturation). His wines are far better for it. Today, none of the wines, bar a tiny percentage of the Brich Ronchi, spend any time in barrique and very few of these barrels are new. The wines are still “modern” in the sense that they are ripe, pure and meticulously made, but instead of any distracting new oak character you have solely the wonderful dark cherry, floral and savoury structured personality of Nebbiolo in all its glory. The wines of Albino Rocca are superb across the range and the recent price drops, thanks to the exchange rate, make them particularly attractive to those searching for the finest quality Nebbiolo at reasonable prices.

This is a much more stuctured, mineral, briny Moscato than many on the market. No tutti fruiti here. It comes exclusively from Barbaresco vines and is as serious and intellectual as Moscato gets. Fabulous racy finish too.

The charming Angelo Rocca from Albino Rocca has been in Melbourne and Sydney with his daughter Daniela, showing their wonderful wines around the trade. Those of you who had the chance to taste the wines will need no convincing. There is some wonderful value to be found here and a clutch of superb pouring options. It’s easy to forget that Nebbiolo, produced from great sites and mature vines, from certain vintages and in the right hands, can be a wickedly seductive wine to drink young. Angelo Rocca is a master at reminding us of this fact and he has done it again with his current releases. These are plump, textural, seductive Barbaresco’s that are surprisingly forward yet clearly have the stuffing to age. All are from estate vineyards and all are grown 100% within the boundaries of the Barbaresco region. We recommend them without hesitation; for drinking now or for cellaring.

Please don’t ignore the ‘entry level wines’: they are stunning values as the notes make clear.

Angelo Rocca had a revelation several years ago and decided to move away from barriques and back to large format, neutral oak (the ultimate vessel for Nebbiolo maturation). His wines are far better for it. Today, none of the wines, bar a tiny percentage of the Brich Ronchi, spend any time in barrique and very few of these barrels are new. The wines are still “modern” in the sense that they are ripe, pure and meticulously made, but instead of any distracting new oak character you have solely the wonderful dark cherry, floral and savoury structured personality of Nebbiolo in all its glory. The wines of Albino Rocca are superb across the range and the recent price drops, thanks to the exchange rate, make them particularly attractive to those searching for the finest quality Nebbiolo at reasonable prices.

Aldo Conterno’s 2004 Barolo is simply beautiful. A medium red, it presents a feminine expression of Nebbiolo in its perfumed, spiced red raspberries and cherries. This is a soft, accessible Barolo ideal for near and mid-term drinking that fully captures the essence of this great vintage. Beginning with the 2004 vintage, this wine includes fruit from 15-year-old vines in Colonnello, a vineyard with sandier soils that lies on the border with Barolo. In the past this fruit was used for the Langhe Favot but now it makes up about 30% of the blend for the Barolo. As a result this bottling now carries the Barolo designation rather than the Barolo Bussia name which was used for previous vintages. 91 Points Wine Advocate # 174, Antonio Galloni

Aldo Conterno’s family have been producing the great wines of Piedmont for more than five generations. Their winery is situated in Bussia at Monforte d’Alba and is devoted to the vinification of grapes coming exclusively from their vineyards in the neighboring hills of Alba, which are in the heart of the production zone of Barolo. Eighty percent of the vineyards are exposed south-southwestwards and lay at an altitude of 480m above sea level. The soil is mainly composed of layers of brownish – grey sand of medium density alternated with calcerous white and blueish marl. Conscious work in the vineyard, controlled must fermentation, and traditional systems of ageing combine to produce great wines of fine quality.

Conterno’s 2004 Barolo Colonnello reveals a core of ripe dark cherries and a beautifully layered, sweet personality with superb length and a refined, fresh finish. With air the wine’s perfumed, spiced qualities emerge to complete this terrific effort. The Colonnello vineyard lies on the Monforte border with Barolo, with which it shares several attributes. A higher percentage of sand in Colonnello gives the wine its signature aromatics and refined tannins. This is an especially successful vintage for this wine. 94 Points Wine Advocate # 174, Antonio Galloni

Aldo Conterno’s family have been producing the great wines of Piedmont for more than five generations. Their winery is situated in Bussia at Monforte d’Alba and is devoted to the vinification of grapes coming exclusively from their vineyards in the neighboring hills of Alba, which are in the heart of the production zone of Barolo. Eighty percent of the vineyards are exposed south-southwestwards and lay at an altitude of 480m above sea level. The soil is mainly composed of layers of brownish – grey sand of medium density alternated with calcerous white and blueish marl. Conscious work in the vineyard, controlled must fermentation, and traditional systems of ageing combine to produce great wines of fine quality.

There is no need to taste the 2004 Barolo Romirasco, the nose alone is enough to understand that this is magnificent wine. Aromas of tar, roses, menthol, scorched earth and smoke lead to a core of dark red fruit than unfolds onto the palate with uncommon grace and elegance. As it sits in the glass the wine gradually puts on weight, filling out its considerably structured frame with notable class. The last Romirasco was made in 1993. This bottling has typically only been made in vintages where quality is not sufficient for the family to make their top of the line Riserva Granbussia, as was the case in 2004, when the Cicala vineyard was damaged by hail. Conterno told me is so happy with this wine he will probably bottle a small quantity going forward to see how it develops. It will be fascinating to taste future Romirascos next to the Granbussias of the same vintage to evaluate how a single-vineyard wine from what many consider to be one of Bussia’s greatest vineyards compares to the Granbussia blend. Conterno expects to price the Romirasco at the same level or slightly more than the Colonnello. If that turns out to be the case, this will be a superb relative value as well. 95 Points Wine Advocate # 174, Antonio Galloni

Aldo Conterno’s family have been producing the great wines of Piedmont for more than five generations. Their winery is situated in Bussia at Monforte d’Alba and is devoted to the vinification of grapes coming exclusively from their vineyards in the neighboring hills of Alba, which are in the heart of the production zone of Barolo. Eighty percent of the vineyards are exposed south-southwestwards and lay at an altitude of 480m above sea level. The soil is mainly composed of layers of brownish – grey sand of medium density alternated with calcerous white and blueish marl. Conscious work in the vineyard, controlled must fermentation, and traditional systems of ageing combine to produce great wines of fine quality.

Introduced in 1988 with the 1985 vintage, Pèppoli Chianti Classico DOCG is the archetypal modern Chianti Classico. In a departure from traditional Chiantis, Pèppoli combines the complexity and structure of a well-aged riserva with the fruity fragrance of a young wine. This style is made possible by a unique microclimate where east-northeast facing vineyards are planted in a small heat-retaining valley on mineral-rich rocky soils that are perfect for growing very fruity, lively Sangiovese. The wine further benefits from the use of better Sangiovese clones, severe grape bunch selection, delayed and cluster harvest when necessary. The wine is produced on Antinori’s Pèppoli Estate, which extends over 100 hectares (247 acres), 55 (136 acres) of which are under vine .

Intense aromas of juicy red berries, with hints of vanilla and chocolate. Pèppoli is full-bodied, with soft, sweet tannins and a long, lingering finish. Enjoy while young, when the fruit is most expressive.

Offers floral, ripe black fruit aromas and a delicate chocolate powder note. Full-bodied, with soft, silky tannins and plenty of fruit on the finish. Fruity and very pretty. Drink now. 50,000 cases made. 90 Points; Wine Spectator

85% Sangiovese, 10% Cabernet Sauvignon, 5% Cabernet Franc. Tignanello is made exclusively from the vineyard of the same name which is situated on limestone and tufaceous soil on the Tignanello estate covering 47 south-west-facing hectares at altitudes between 350 and 400 metres a.s.l.. This was the first Sangiovese to be aged in barriques, the first modern red wine blended with non-traditional varieties like Cabernet, and on e of the first red wines in Chianti not to use white grapes.

Very intense ruby red colour. Nicely expressed varietal aromas with hints of black berry fruit. The palate is weighty, dense and vibrant with complex structure thanks to support of the acidity. Long and lingering with hints of chocolate, coffee and marmalade in the aftertaste. The beautifully handled tannin from the wine and wood blend making Tignanello a very complex, stylish and sophisticated wine.

Antinori has turned out a very beautiful Tignanello in 2005. The wine possesses perfumed, well-articulated aromatics that meld into a soft, generous core of ripe red fruits. Smoke, mineral, tobacco and spice overtones develop in the glass with air. To be sure, this is a relatively slender Tignanello, and while it doesn’t have the qualities of the superb 2004, it does have the balance to age gracefully for the next decade or so. Anticipated maturity: 2010-2020. 92 points Robert Parker's Wine Advocate

Pretty and fresh aromas of flowers, berry and licorice. Full-bodied, with ultrafine tannins and a solid core of fruit. Very pretty and balanced. Sangiovese, Cabernet Sauvignon and Cabernet Franc. Best after 2011.J.S."-Wine Spectator Insider July 30, 2008.  (06/08) 92 points Wine Spectator

85% Sangiovese, 10% Cabernet Sauvignon, 5% Cabernet Franc. Tignanello is made exclusively from the vineyard of the same name which is situated on limestone and tufaceous soil on the Tignanello estate covering 47 south-west-facing hectares at altitudes between 350 and 400 metres a.s.l.. This was the first Sangiovese to be aged in barriques, the first modern red wine blended with non-traditional varieties like Cabernet, and on e of the first red wines in Chianti not to use white grapes.

Very intense ruby red colour. Nicely expressed varietal aromas with hints of black berry fruit. The palate is weighty, dense and vibrant with complex structure thanks to support of the acidity. Long and lingering with hints of chocolate, coffee and marmalade in the aftertaste. The beautifully handled tannin from the wine and wood blend making Tignanello a very complex, stylish and sophisticated wine.

Antinori has turned out a very beautiful Tignanello in 2005. The wine possesses perfumed, well-articulated aromatics that meld into a soft, generous core of ripe red fruits. Smoke, mineral, tobacco and spice overtones develop in the glass with air. To be sure, this is a relatively slender Tignanello, and while it doesn’t have the qualities of the superb 2004, it does have the balance to age gracefully for the next decade or so. Anticipated maturity: 2010-2020. 92 points Robert Parker's Wine Advocate

Pretty and fresh aromas of flowers, berry and licorice. Full-bodied, with ultrafine tannins and a solid core of fruit. Very pretty and balanced. Sangiovese, Cabernet Sauvignon and Cabernet Franc. Best after 2011.J.S."-Wine Spectator Insider July 30, 2008.  (06/08) 92 points Wine Spectator

Very intense ruby red colour. Nicely expressed varietal aromas with hints of black berry fruit. The palate is weighty, dense and vibrant with complex structure thanks to support of the acidity. Long and lingering with hints of chocolate, coffee and marmalade in the aftertaste. The beautifully handled tannin from the wine and wood blend making Tignanello a very complex, stylish and sophisticated wine.

The 2006 Tignanello is especially opulent in this vintage. Masses of dark red fruit, scorched earth and sweet oak emerge as this richly-textured Tignanello flows from the glass. The wine possesses superb density; all it needs is another few years to come together. This is a remarkably vibrant and primary Tignanello. Anticipated maturity: 2014-2024. In the Cellar # 0109 Jan 2009 Antonio Galloni 92 Drink: 2014 - 2024

This is a beautiful set of wines from Antinori. All of these new releases are dense, primary and endowed with tons of fruit. At the same time, the firm tannins require at least a few years of aging to allow them to start melting away. The estate’s 2006s are beautiful, but they don’t appear to possess the elegance of the superb 2004s.

L’O is the latest wine from Argiano. What a curious and short name for a wine! L’O stands for L’Orciaia which was the name of the place where the olive oil was stored in earthenware jars. Olive oil is closely tied to the history and culture of the place as Montalcino was rich in olive orchards well before vineyards were ever planted. L’O evokes the French word “L’Eau”, which is heavily tied to perfume, the perfume of the Terroir. One thinks of the water that nourishes the vines and thus the perfume of the wine in the glass. L’O also suggests the word “low” – low vines close to the earth, coming from the earth…. L’O is a cuvee of the earth, a blend of different soils from the vineyards ranging from light-sandy and limestone to clay and schist. Or in other words from light to hard and stony soils, that brings all the complexity and minerality to this blend.

L’O is deep purple in colour, a blend of Sangiovese, Merlot and Cabernet Sauvignon with the long luscious legs of a Tuscan red of classic style. It is medium-bodied with a nose of wild berries, specifically blueberries and blackberries standing out. The Sangiovese brings the earthy, cherry fruit notes to the bouquet followed with a touch of spice and vanilla coming from the oak aging. The finish is very smooth with tobacco and leather notes, ending in a well structured wine with supple tannins and good acidity making it a perfect wine for food.

Solengo is a quite different expression of Argiano's viticulture compared to the Sangiovese grape wines of Brunello. This is because the particular microclimate present in Argiano means it is possible to grow successfully grape varieties that are not in the tradition of Montalcino, such as Cabernet Sauvignon, Merlot and Syrah.

Solengo is a modern and well balanced wine. Its colour is intense, deep ruby to purple. The nose is captivating, rich and dense, full of ripe fruits and sweet spicy aromas. The palate finds the remarkable structure of the Cabernet Sauvignon tempered by silky tannins of the Merlot and the wild red fruit of the Syrah. The aftertaste is a long-lasting, concentrated mix of vanilla, chocolate and summer fruits.

Dense ripe oak nose. The oak, althought present, is not intrusive and the wine should develop nicely with bottle age. Four Stars * * * * Decanter October 2006: Great Italian Fine Wine

Dark ruby. The 2003 Solengo, a blend of equal parts Cabernet, Merlot and Syrah, opens with a huge, brooding notes followed by masses of super-ripe dark fruit, cassis, licorice, earth and black pepper nuances that coat the palate with notable length. Made in an unabashedly rich and concentrated style, it is an excellent effort. Only the imposing tannic structure of the vintage keeps the score from going higher. 2009 – 2019; Antonio Galloni’s Tuscany Report

Aromas of vanilla, licorice, mint and berries follow through to a full-bodied palate, with silky tannins and a vanilla cream and raspberry aftertaste. Very jammy style. But it grows on you. Move over Australia. Cabernet Sauvignon, Merlot and Syrah. Best after 2007. 3,500 cases made. Oct/05; Wine Spectator, 90 points

Solengo, a blend of Cab Sauvignon, Merlot and Syrah, has seemingly infinite depth thanks to its finely-tuned aromas of red cherry, toasted nut, cinnamon, almond and modern, smoky hickory. Elegant, vibrant and buoyant in the mouth, drink this wine after 2012. Wine Enthusiast; 93 Points

The 2004 Solengo presents gorgeous aromatics followed by super-ripe dark fruit, crushed flowers, herbs, spices and sweet toasted oak that flow from its opulent, full-bodied frame. Showing superb concentration, the wine is supported by an attractive note of underlying minerality that provides balance as well as a sense of proportion. It offers outstanding length, a silky-textured personality and ripe, sweet tannins on the finish in a rare display that marries power with elegance. It will be tempting to drink this early, but a few years of cellaring will give the wine an opportunity to express the fullest range of its potential. 93 Points; Antonio Galloni (The Wine Advocate)

Riccadonna Asti Spumante is produced entirely from Moscato Vianco varietal grapes grown within the confines of the Asti zone of origin. Riccadonna Asti has naturally sweet, fruity mildly fragrant and perfectly balanced taste with a hint of honey.

Riccadonna Asti is a pale gold colour with a fine persistent bead. The bead is finer due to the lower "fizziness" - a character of quality Asti. The bouquet is pleasantly fragrant with inviting floral Muscat fruit characters. The palate is dominated by fresh, rich and flavoursome fruit complemented by a touch of sweetness. The sweetness contributes to the roundness and attractive mouthfeel whilst the cleansing acidity is present to balance the wine. The finish is soft and lingering with soft fruit.

Well, you never stop learning do you? On the back of a year where I was quickly put into my place regarding the absolute quality of Italian red wine, I am totally gob smacked at the drinkability of Italian sparkling wine with the Bellussi Prosecco leading the charge. To be honest, twenty dollar bubbles are pretty much ‘house’ bubbles where I come from but the applecart has been well and truly shifted with this discovery with ‘apple’ being the operative word. The nose is fragrant but never threatens abundant sweetness; in the mouth there is a lovely citrus and apple like character with a wonderfully fine bead through to what must be said is an exceptionally long finish which culminates with a welcome acidic bite. Hard to rate given the lack of precedent but would certainly be in the ‘excellent’ zone using Aussie bubbles as a benchmark and impeccable value using French NV as a guide. I highly recommend you trying this if you haven’t before. Drink: Now ; Quality: Excellent; BW, WineStar©

A sparkling white wine obtained from the Prosecco grape using the Charmat method in autoclave. This spumante is the epitome of Prosecco, where the harmony of its elegant body is accompanied by a delicate bouquet. The freshness and fragrance of this wine, together with a fine and persistent perlage, make it ideal for any occasion. Serve at a temperature of 6 - 8° degrees.

The Bellussi Prosecco is light and dry and slightly sparkling, with a hint of pear in the taste. The bubbles are created by the Charmat method, in which wines are fermented in sealed tanks and drawn off into the bottle under pressure, a process which is less time-consuming and less costly that the traditional methode champenoise (called methode Cap Classique in South Africa).

The Wine Enthusiast Orange blossom, tangerine skin, almond, stone fruit the list goes on. This is very aromatic with plush, sweet notes on the nose. Has dimension and texture in the mouth, and a crisp close.  — Monica Larner, The Wine Enthusiast

Beautifully made traditional Barolo, a blend of the individually famous Crus of ‘Cannubi’, ‘Sarmassa’ and ‘Castellero’. All Barolo commune, with roses, raisins and fennel seed.

The structure of the soils in this vineyard is very similar to that of the nearby Sarmassa hill, thus to one of the most outstanding vineyard sites in all of Barolo. Where this vineyard suffers a bit, however, compared to Sarmassa, is its less favorable exposure. This results in a lighter style of wine, with a more forward character, and requiring less cellaring. The method of vinification is that given to wines of the prestigious estate subzones, with brief macerations.

Among the different examples of Barolo produced by the Brezza estate this wine is perfect for the consumer who wants to experience for the first time the complex world of Barolos. Though of lighter structure and body, it boasts a rich bouquet and even in its youthfulness displays true elegance.

Wine Advocate #149 (Oct 2003)  Daniel Thomases 90 points  Drink 2003-2008; The 1999 Barolo Cannubi, from a vineyard plot which the family recently purchased at a record price, lighter in color than Sarmassa, is very balsamic on the nose, fragrant in its suffused aromas of macerated cherries, anisette, and plums, is soft and velvety on the palate, but with an inner core of strength, a caressing texture, and sweet licorice notes on the close. Deceptively ready, it will drink well until 2018.

Formed in the tertiary era (10 Millions years ago) Cannubi is one of the most distinctive zones of Barolo. It is in Cannubi where two of the three geologic formations which constitute the zone of Barolo are found. It is in Cannubi, in fact, where two of the three geologic formations which constitute the Barolo area are found. SANT'AGATA FOSSIL MARL (TOV) : Largely found in the comuni of Barolo and La Morra, it dates to the Tortonian era and is bluish-grey in colour, clayey in nature with rich calcareous component. DIANO SANDSTONES : Present in the comuni of Castiglione Falletto, Monforte and Barolo. The formation is composed of generally compact sand alternating with grey sandstone, originating in the Helvetian period.

After careful harvesting by hand in October, the grapes are taken to the cellar where they are crushed and destemmed into temperature controlled fermentation tanks, where they are given a 7-8 day fermentation at under 30°C. During this stage maceration is carried out with a floating cap and frequent pump-overs. Once the primary fermentation is completed, maceration may be extended for a further 10-15 days. The wine is then taken off the skins and transferred to stainless steel to undergo malolactic fermentation. The wine is then matured in 30 hl Slovenian oak botti. This maturation lasts for a minimum of two years, after which the wine is tasted to determine an appropriate bottling date. Once bottled it is kept for a further year in a temperature controlled cellar at about 15°C. The approx. 7-8.000 bottles are then labelled in accord with requirements of the DOCG law, each bottle receiving its own individual production number. The wine is then released.

To all Barolo lovers ‘Cannubi’ is one of the greats. This is from what Enzo calls an‘annata eccezionale’. If you tried the ’99 Barolo ‘normale’ you’ll have some idea of what to expect. Powerful yet generous. Watch this open up!

The estate’s 2006 Dolcetto d’Alba Falletto is made from the same vineyard in Serralunga that is the source of Giacosa’s Barolos. It is a rich Dolcetto jam-packed with vibrant, shimmering fruit supported by notable structure. With air, licorice and menthol nuances emerge adding further complexity. This is one of the very rare cases with Dolcetto where I am tempted to say that a few additional months of aging will help the wine come together even more. Anticipated maturity: 2008-2011.

At a time in life when many of his colleagues have begun to slow down, Bruno Giacosa continues to make stunning wines of the highest level. Of course Giacosa has the good fortune of having the services of long-time oenologist Dante Scaglione, who is one of the most prodigiously talented winemakers in Italy Wine Advocate # 173; Oct 2007 Antonio Galloni 90 Drink 2008 - 2011
 
Bruno Giacosa is a quiet and dignified winemaking genius in Neive … the least promotion-conscious winemaker in Italy who prefers to let his wines do the talking for him. Robert M. Parker Jr.

First time release from various Serralunga commune wines. Presents the characteristic, tough and closed face, slowly opening to an array of mushroom, fennel, spices and blackest berries. Long and unusually silky for Barolo.

Bruno Giacosa is a quiet and dignified winemaking genius in Neive … the least promotion-conscious winemaker in Italy who prefers to let his wines do the talking for him. Robert M. Parker Jr.

Giacosa’s 2004 Barolo Falletto is so compelling it will be hard not to drink it in its youth. This gorgeous Barolo reveals a deeply structured frame layered with sweet dark fruit, mint, spice and pine. At once delicate and powerful, it is a beautifully finessed wine that is sure to provide much pleasure. A recent bottle of the 1982 is a testament to the virtues of this great site as interpreted by Bruno Giacosa. Anticipated maturity: 2012-2024.

Bruno Giacosa’s profound 2004s, which I first wrote about in Issue 173, continue with these superb Barolos, all of which merit close attention. I also had a chance to re-taste the 2004 Barbarescos and they were as impressive as they have been on previous occasions. Wine Advocate # 174 Dec 2007 Antonio Galloni 96 Drink 2012 - 2024

Bruno Giacosa is a quiet and dignified winemaking genius in Neive … the least promotion-conscious winemaker in Italy who prefers to let his wines do the talking for him. Robert M. Parker Jr.

Ruby red colour with violet reflections. Winey and fragrant bouquet. Dry and full flavour with a pleasing, bitterish aftertaste typical of this variety.

Dolcetto excelled in the 2003 vintage, and this early release from Giacosa shows just how good it is. The wine shows delicious ripeness, all fresh cherry and bright plum flavor, a simple beauty from Alba. Serve at the beginning of a meal with prosciutto and chunks of parmigiano Reggiano. Wine & Spirits - December 2004 - 90 points

Giacosa’s 2006 Dolcetto d’Alba is a lovely effort redolent of crushed flowers, raspberries and minerals. Made in a simple, easy going style, it nevertheless offers plenty of detail with excellent length and a clean finish. This textbook Dolcetto is a terrific everyday wine. Anticipated maturity: 2007-2009. Wine Advocate # 173; Oct 2007 Antonio Galloni 88 points

Bruno Giacosa is a quiet and dignified winemaking genius in Neive … the least promotion-conscious winemaker in Italy who prefers to let his wines do the talking for him. Robert M. Parker Jr.