Barbaresco, Asili, Falletto di Bruno Giacosa, 2017
Born in Neive in 1929, Bruno Giacosa began work in the cellar with his father Mario and grandfather Carlo at the age of thirteen and fully joined the family business two years later. Bruno learned how to make great Barolo and Barbaresco from his predecessors, the traditional way perhaps, and one of the things he learned early was that to make great wine, you need great fruit.
The commune of Neive’s soils have a high proportion of clay and produce powerful and structured Barbaresco, made from the Nebbiolo grape. From the late 1960s until the early 1990s, Giacosa made several other excellent cru Barbarescos from purchased fruit from Montefico, Rio Sordo, Albesani, San Cristoforo and Asili. But only one of these bottlings, Asili, was made multiple times, beginning in 1967, when Giacosa began bottling single-vineyard crus.In the 1990s, Giacosa decided to purchase his own vineyards in Barbaresco, from arguably the two finest crus of all, Asili and Rabajà. As would be expected, the Giacosa wines from these sites have been profound, whether red or white label, and have added immeasurably to the Giacosa legend.
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