| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 2007 |
| Country | Italy |
| Type of Appellation | DOC |
| Region | Piedmont Wines |
| Appellation | Barolo |
| Estate | Bruno Giacosa |
| Cuvée | Falletto |
| Current phase |
Peak
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2025 | £386.40 |
|---|
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|
Youth
2007 - 2012
|
Maturity
2013 - 2018
|
Peak
2019 - 2031
|
Decline
2032 - 2041+
|
| Grape variety | Percentage |
|---|---|
| Nebbiolo | 100 % |
Bruno Giacosa's Barolo Falletto 2007 is a remarkable expression of Nebbiolo, the noble grape variety that finds its highest form in the commune of Barolo. The 2007 vintage is known for its ripe, accessible character, resulting from a warm growing season that encouraged generous fruit while preserving the grape's defining aromatic complexity. Sourced from the esteemed Falletto vineyard in the village of Serralunga d'Alba, this cuvée benefits from a terroir marked by calcareous clay soils, contributing both power and finesse to the wine. Vinification at Bruno Giacosa is meticulously traditional, with extended maceration and ageing in large Slovenian oak botti, respecting Nebbiolo's delicate perfume and formidable structure.
The Barolo DOC, nestled in the rolling hills of the Langhe within Piedmont, enjoys a unique mesoclimate influenced by both the Alps and the Ligurian Apennines. Warm summers and misty autumns favour the slow maturation of Nebbiolo, coaxing out notes of rose petal, dried cherry, truffle, and tar that are emblematic of great Barolo. The region's marly, limestone-rich soils lend a palpable minerality and longevity to the wines. Barolo's rich history—long considered the "King of Wines and Wine of Kings"—is shaped by centuries of steadfast winemaking tradition and an unwavering focus on quality.
Culinary pairings should honour the wine's intensity and complexity. Classic local cuisine is an inspired choice: consider tajarin al ragù (fine egg pasta with a rich meat sauce), brasato al Barolo (wine-braised beef), or agnolotti del plin (tiny stuffed pasta), all of which harmonise with the wine's weight and layered aromatics. Robust cheeses like Castelmagno or aged Parmigiano can also showcase Barolo's depth beautifully.
To enjoy this Barolo at its best, decant it for at least two hours before serving to allow the bouquet to unfurl fully. Serve at a temperature between 18-20°C to highlight the subtle floral and earthy nuances, alongside the ripe, polished tannins typical of the 2007 vintage. This is a wine designed for contemplation and celebration alike.
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