Wines Barolo Falletto di Bruno Giacosa - 2017

Falletto di Bruno Giacosa 2017 is an exquisite Barolo from the revered Piedmont region in north-western Italy. This red is made exclusively from Nebbiolo, a grape noted for its elegance and complexity. The 2017 vintage, shaped by a warm and relatively dry season, has produced wines of notable ripeness and structure. Bruno Giacosa’s meticulous approach in the vineyard and cellar—hand-harvesting, stringent selection, and traditional long ageing in large oak casks—imparts classic depth and purity to this Barolo. In the glass, you’ll find an intense garnet hue, while the bouquet reveals layers of rose, dried cherries, tar, and subtle truffle. On the palate, the wine is harmonious, with firm tannins, vibrant acidity, and a lingering, earthy finish—hallmarks of a Barolo built for endurance.

Barolo hails from the heart of the Langhe hills in the Piedmontese countryside, an area famed for its undulating vineyards and ancient winemaking tradition. The soils here, a mix of calcareous marl and clay, contribute to Nebbiolo’s distinctive aromatic complexity and age-worthy tannins. Piedmont’s continental climate—with its hot summers, foggy autumns, and cool winters—ensures gradual ripening, which is essential for Nebbiolo’s finesse. Barolo, known as the “king of wines and wine of kings”, has held a storied place in Italian oenology since the 19th century, and Bruno Giacosa is among its most respected interpreters.

For pairings, the structure and savoury depth of this 2017 Barolo lend themselves superbly to rich and hearty dishes. Classic Piedmontese cuisine like brasato al Barolo (beef braised in Barolo), agnolotti del plin with veal jus, or truffle-laden tajarin pasta are exceptional companions. It is equally delightful with mature cheeses such as Castelmagno or Parmigiano-Reggiano, and roast game or wild mushroom risotto will also allow the wine’s complexity to shine.

For optimal enjoyment, serve this Barolo at 17-18°C and, if possible, decant it for one to two hours before serving to let the bouquet fully blossom. This will elevate both the aromatics and the nuanced palate, promising a truly memorable tasting experience today and in years to come.