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2012 Bruno Giacosa - Barolo Riserva Le Rocche del Falletto (Red Label)

ITALY / PIEDMONT / SERRALUNGA
  • 96 WA
  • 97 WS
  • Variety
    Nebbiolo
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SKU: 153974-2012-3000-1A
  • Wine Spectator | Rating: 97

    Piercing scents of truffle, rose water, macerated cherry and medicinal herbs are the hallmarks of this elegant red. Less evolved and harmonious on the palate, with a core of sweet fruit and tightly wound, dense tannins. Stays fresh and long on the extended finish. Best from 2022 through 2043. 50 cases imported.
    Drink Dates: 2022-2043
    Author: Bruce Sanderson
  • Wine Advocate | Rating: 96

    The 2012 Barolo Riserva Falletto Vigna Le Rocche (red label) was bottled last September and has already eased into a comfortable and promising stage in its very early evolution. Bruna Giacosa tells me that this wine will be made in 2014 and 2016, so future supplies are plentiful. The jury is out on whether the wine will be produced in 2015, but Bruna tells me it is unlikely (albeit by no means confirmed at this point). Fruit selection was extreme in 2012. This is a warm vintage expression, and the wine is beautifully rich and velvety as a result. That textural richness is what stands out most. The primary fruit is bold and very well defined. There is a point of dark cherry ripeness, but it adds to the generous fiber and softness of the mouthfeel. Of the many beautiful vintages I have tasted of this wine, I suspect the 2012 might be faster in its evolution.
    Drink Dates: 2022-2045
    Author: Monica Larner
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  • From the village Neive in the Langhe region, Bruno Giacosa(the "Genius of Neive") produces a number of world-famous Barbaresco and Barolo wines, as well as bottlings of Arneis, Barbera, Dolcetto and a sparkling wine.

    As history states, Giacosa began purchasing fruit from select vineyards and worked to obtain what he deemed the best grapes available from an established network of growers dedicated to producing quality. In 1967 Giacosa began bottling single vineyard Barolos and Barbarescos and in 1982 he bought the Falletto vineyard in Barolo taking ownership of vineyards he believed to produce some of the finest fruit he had sourced from over the years.

    Over decades Giacosa's reputation for perfectionism has become cemented as he only produces his Riserva wines from the vintages he deems worthy (which are given a red label). A perfectionist and craftsman to the core. These truly are some of the most sensational Barolos and Barbarescos one can own. A producer more than deserving of a place in any Italian cellar.
    Piedmont, which literally means “foot of the mountain,” produces some of Italy's finest red wines. Its clay, limestone, and sand soils are home to the legendary Barolo and Barbaresco wines, made from the extremely age-worthy Nebbiolo variety. Dolcetto and Barbera are considered to be more “workhorse” varieties, and produce the largest quantity of wine. The region is tucked in the cool northwest corner of the country, surrounded on three sides by the Alps. Fog often blankets the region, ensuring long, cool growing seasons. 

    Nebbiolo is the king of Piedmont, and usually the only grape in the Barolo and Barbaresco wines of this Italian region. A continental climate brings long summers and a substantial amount of rainfall, allowing for extended time on the vine and optimal ripeness. As a result, Nebbiolo is high in both acid and tannin, bringing a beautiful balance to these wines and making them suitable for long-term ageing. The typical flavors of Nebbiolo include red currant, strawberry, roses, leather, and anise.

    In Barolo, with its high altitude, Nebbiolo develops perfumed aromas of sour cherries, herbs, and dried flowers. Barolo DOCG wines must be aged for a minimum of three years with at least 18 months in oak before release. Further ageing in bottle adds complex aromas of truffle, tar, and leather. Nebbiolo from Barbaresco is less perfumed and must be aged for a minimum of two years with at least nine months in oak before release.  Some of the best examples of this variety come from Bruno Giacosa, Gaja, Giacomo Conterno, and Roberto Voerzio.

    The delicate aromas, bold tannin, and high acid of Nebbiolo pair best with foods high in butter, fat and olive oil. Classic examples include truffles, prosciutto, boar ragu, pork loin, and a range of cheeses, but it is also a great match for Asian cuisine.

    Collector Data For This Wine

    • 3 bottles owned
    • 2 collectors