Wines Barbaresco Bruno Giacosa - Asili Riserva - 2004

Viniou Reviews

Bruno Giacosa's Barbaresco DOCG Cuvée Asili Riserva 2004 is a distinguished red wine that embodies the pinnacle of Nebbiolo from one of the Piedmont region's most renowned single vineyards, Asili. The vintage 2004 saw favourable conditions in the Langhe, allowing for a slow and steady ripening of the Nebbiolo grapes, which forms the entirety of this Riserva. Meticulous hand-harvesting, followed by traditional vinification and an extended ageing period in large oak casks, brings structure, complexity, and age-worthiness to this exceptional wine. In the glass, it reveals an elegant garnet hue and a bouquet of dried rose petals, wild red berries, truffle, tar, and subtle spice notes, all hallmarks of mature Barbaresco from an iconic estate.

The Barbaresco appellation sits within Piedmont, in north-western Italy, just east of Alba. The region is blessed with a continental climate—warm summers and cold winters—which, combined with the rolling hills, clay-limestone soils, and frequent autumnal mists (nebbia), provides the perfect stage for Nebbiolo to express its finesse and power. Historically, Barbaresco is slightly more elegant and earlier-maturing than its neighbour Barolo, yet in the hands of masters like Bruno Giacosa, wines from top crus such as Asili can achieve remarkable depth and longevity. The estate's reputation is rooted in an uncompromising devotion to quality, and their Riserva bottlings are only produced in outstanding years.

Such an aristocratic wine calls for refined food pairings. Rich Piedmontese fare such as slow-braised veal cheek, tajarin pasta with truffle, or wild mushroom risotto will enhance its layered aromatics and supple tannins. Aged hard cheeses like Parmigiano Reggiano or mature pecorino harmonise beautifully as well. Should you wish to venture beyond the regional classics, roasted game birds or beef Wellington are also excellent choices.

To fully appreciate the complexity and aromatic intensity of Barbaresco Asili Riserva 2004, decanting for at least one hour is recommended. Serve at a temperature of 16-18°C in large Burgundy glasses to allow the bouquet to unfurl and the palate to shine.