Wines Barbaresco Bruno Giacosa - Riserva - 1990

Bruno Giacosa’s 1990 Barbaresco Riserva, particularly from a magnum format, is an exceptional illustration of Nebbiolo, the emblematic grape of Piedmont. The 1990 vintage enjoyed favourable weather conditions, allowing for a slow and full ripening of the fruit, which translated into wines of notable structure and complexity. Giacosa, renowned for meticulous selection and traditional winemaking, aged his Riservas in large Slavonian oak casks to emphasise Nebbiolo’s purity and complexity. These magnums mature slowly, ensuring graceful ageing and the preservation of nuanced aromas. The wine displays a deep garnet hue with an expressive bouquet—tar, violet, dried rose, truffle, and a hint of wild berries—to which age lends notes of tobacco, leather, and underbrush. On the palate, it reveals both power and finesse: firm, persistent tannins, fine acidity, and layers of flavour that develop and evolve in the glass.

The Barbaresco appellation in Piedmont is renowned for producing some of Italy’s most elegant and age-worthy reds. The region lies among the rolling hills east of Alba, on calcareous marl soils that are particularly well suited to Nebbiolo. Compared to Barolo, Barbaresco tends to show more fragrance and finesse, though leading sites like those used by Giacosa offer great depth and longevity. The local microclimate, moderated by the Tanaro river, encourages slow ripening, while centuries of winemaking heritage ensure meticulous attention in both the vineyard and cellar. Bruno Giacosa himself is a central figure in the appellation’s modern history, celebrated for uncompromising quality.

In terms of food pairing, this sophisticated Barbaresco Riserva deserves refined companions. Traditional Piedmontese dishes such as brasato al Barolo (braised beef), tajarin with truffles, or rich mushroom risottos are perfect matches, as their earthiness brings out the best in the wine. Aged cheeses such as Castelmagno or Parmigiano Reggiano also highlight its savoury nuances. The wine’s complex aromas and mature tannins will complement game, mature poultry, and slow-cooked lamb.

Serve at 17-18°C in large Burgundy glasses, having opened and decanted the magnum at least two hours beforehand to allow the full aromatic spectrum to unfurl. This is a wine for contemplative sipping, ideally enjoyed over an evening among good company.