Wines Barolo Bruno Giacosa - Falletto - 1988

Bruno Giacosa’s Barolo Cuvée Falletto 1988 is a hallmark of Piemonte's vinous heritage and a testament to the depth and complexity Nebbiolo can achieve in the hands of a master. This vintage, harvested in a warm yet balanced year, offers an evocative expression of the Falletto vineyard in Serralunga d’Alba, renowned for its south to southwest exposure and calcareous marls, which contribute to the wine’s remarkable structure and longevity. The traditional vinification, with extended maceration and ageing in large botti, allows the Nebbiolo grape to slowly reveal its complex layers – aromas of dried roses, tar, truffle, leather and sweet spices, now married beautifully after decades in bottle. On the palate, the wine displays a regal structure, with tannins by now silkily integrated, supporting flavours of wild cherries, earthy notes and gentle balsamics, lingering in a finish of profound elegance. The jéroboam format further enhances its graceful evolution.

Barolo hails from the heart of the Langhe in Piemonte, a UNESCO World Heritage site celebrated for its rolling hills and patchwork vineyards. The region’s continental climate, marked by cool winters and warm, fog-kissed autumns, extends the ripening period for Nebbiolo, fostering aromatic complexity and unwavering acidity. The soils, rich in clay and limestone, forge wines of impressive structure which, with age, shed their youthful austerity to reveal haunting aromatics unique in the world of wine. Piemonte's long winemaking history is woven through small, family-run estates where tradition and respect for terroir are paramount.

Given this wine’s pedigree and maturity, pairings should reflect both the subtlety and the gravitas of mature Nebbiolo. A classic tajarin with white truffle makes a sublime local match, as does slow-braised beef cheek (brasato al Barolo) or roasted game, where the savoury nuances and earthy undertones of the wine meld effortlessly with the dish. Mature cheeses such as Castelmagno or aged Parmigiano-Reggiano provide a delightful contrast to the wine's depth and perfume.

For optimal enjoyment, serve this Barolo at 18°C, decanting gently for at least two hours to release the evolved bouquet. Given the special jeroboam format, the wine may develop even more slowly, so patience will reward with exquisite intricacy. Use large, tulip-shaped glasses to allow the wine to express its full spectrum of aromas.