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Bruno Giacosa - Dolcetto D'Alba Falletto 2015
- Producer Bruno Giacosa
- Country Italy
- Region Piemonte
- Appellation Dolcetto D'Alba
- UPC 0 15643 53155 2
Bruno Giacosa
Bruno Giacosa crafts some of the most prestigious Barolo and Barbaresco single vineyard wines in Piedmont and is one of the world's most respected wine producers. His winemaking philosophy combines
a respect for tradition and conservative winemaking with the selected use of modern technology to obtain the best expression of each vineyard's terroir. He is convinced that great wines begin in the vineyard with the production of grapes cultivated by experienced growers. This belief pushes him to improve quality with every harvest. In the cellar, the goal is to produce a wine that maintains its identity from vine to bottle, so winemaking methods are therefore traditional and in full respect of the grape's typical characteristics.
Technical notes
Grape variety: Barbera
Subarea: Falletto in Serralunga d'Alba
Exposure: Southwest
Yield: 50 hL/ha
Harvest date: 22 September 2015
Fermentation and maceration: 15 days in stainless steel vats
Malolactic fermentation: completely developed
Refinement: 13 months in French oak barrels; 1 month in bottle
Bottling: May 2017
Alcohol: 15.2% vol.
Total acidity: 6.95 g/L
pH: 3.40
Total extract: 30.8 g/L
Sensory analysis: Intense aromas and flavors of cherry, layered with hints of licorice, graphite, and plum preserves. Balanced and full-bodied on the palate with nicely integrated acidity.
Optimal period for consumption: 2017-2023
Subarea: Falletto in Serralunga d'Alba
Exposure: Southwest
Yield: 50 hL/ha
Harvest date: 22 September 2015
Fermentation and maceration: 15 days in stainless steel vats
Malolactic fermentation: completely developed
Refinement: 13 months in French oak barrels; 1 month in bottle
Bottling: May 2017
Alcohol: 15.2% vol.
Total acidity: 6.95 g/L
pH: 3.40
Total extract: 30.8 g/L
Sensory analysis: Intense aromas and flavors of cherry, layered with hints of licorice, graphite, and plum preserves. Balanced and full-bodied on the palate with nicely integrated acidity.
Optimal period for consumption: 2017-2023