Viniou Reviews
Bruno Giacosa’s Barolo DOC “Cuvée Falletto” 1993 is a remarkable red wine originating from the heart of Piedmont in northwestern Italy. Crafted exclusively from Nebbiolo grapes — the region’s noble varietal — this Barolo comes from the esteemed Falletto vineyard, one of the crown jewels in Giacosa’s portfolio. The 1993 vintage, shaped by a cooler and rainier season, has given rise to a wine marked by elegance, finesse, and remarkable complexity. Traditional vinification methods are employed, with extended maceration and ageing in large casks, allowing the wine to achieve depth and integration over the years. With three decades of ageing, the wine reveals a bouquet of dried roses, leather, truffle, and subtle notes of cranberry and sour cherry, entwined with earthy undertones and refined tannins that have mellowed with time.
The Barolo region of Piedmont has long been celebrated for its exceptional terroirs, which are defined by calcareous clay soils, rolling hills, and a climate tempered by the nearby Alps. Cold winters and warm, sunny days in autumn allow Nebbiolo to ripen slowly, ensuring the development of its trademark aromatics and structure. The history of Barolo stretches back centuries, often referred to as the "King of Wines and the Wine of Kings," and Bruno Giacosa himself is regarded as a master of tradition and precision within this storied landscape.
Given its age and character, this Barolo pairs beautifully with dishes that can honour its complexity and depth. Classic regional pairings include braised veal shank, truffle-laced risotto, or a rich tajarin pasta tossed with wild mushrooms. Game meats, roasted quail, or a hearty cheese such as Castelmagno will also highlight the wine’s layered flavours.
For optimal enjoyment, serve this Barolo at 17-18°C and allow it to breathe for at least an hour before tasting. A gentle decanting can help open up the bouquet and soften any residual tannins, revealing the sophisticated charm that only mature Barolo from a master like Bruno Giacosa can offer.
