1996 Barbaresco Riserva Asili
00
2022 - 2030
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
00
2016 - 2036
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Bruno Giacosa was at the peak of his powers when he and winemaker Dante Scaglione made these stellar Barolos and Barbarescos. The Red Label Riservas are every bit as exceptional as their reputation suggests, but some of the White Labels in 1996 are also well worth seeking out.
00
2016 - 2036
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
I was thrilled to receive an invitation to join a group of august Piedmont lovers, many of whom I have known personally since the early days of Piedmont Report, for this remarkable tasting of wines from Bruno Giacosa. We all brought bottles from our cellars organized around several loose themes and enjoyed them over a delicious dinner at DeGrezia in New York City. Founding Vinous has been incredibly gratifying for many reasons, not the least of which is seeing the lifelong friendships that are formed by wine lovers with shared interests.
00
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
This wine was tasted over dinner at Bar Boulud in New York City, Oct 2010.
00
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
The '98s have higher sugars, says enologist Dante Scaglione, but the '99s boast firmer acidity. In fact, adds Scaglione, pHs in '99 are as low as those of the classic '96 vintage, the recent vintage that was highest in polyphenols. The '97s, he adds, are almost drinkable right now. Sunny, dry days and warm nights in the weeks leading up to the '97 harvest resulted in substantial loss of coloring matter in the skins. Some of the fermentations were difficult (in a couple of instances the malos finished before the sugars were completely fermented), with the result that volatile acidity levels are at the high end of the acceptable range, which has the effect of making the wines even more expressive early on. Giacosa has somewhat shortened total maceration times in recent years, to about 15 days. The current crop of wines, thanks in equal part to shorter time on the skins and the ripeness of recent growing seasons, will not be quite as austere and forbidding in their youth as Giacosa wines of even a decade ago, but this magician's Barolos and Barbarescos from the best vintages still have fruit of steel.
Social
© 2025 Vinous Media LLC · Privacy · Terms & Conditions