Barolo, Le Rocche del Falletto
Bruno Giacosa

Barolo, Le Rocche del Falletto,



Bruno Giacosa, Barolo, Le Rocche del Falletto, 2009

Justerini & Brooks Tasting note
Bruno Giacosa, Barolo, Le Rocche del Falletto, 2009

A fantastic vineyard from the Serralunga commune of Barolo. A typically light red in colour offers a great deception considering this wine’s intensity, length and complexity. This is the Giacosa way. The regular Falletto is a very pretty and juicy wine; however we feel that for just a little more money the Rocche del Falletto wine offers so much more. Initially brooding and very serious, there is little aroma before aeration starts to unlock some of the flavours. The palate exhibits several layers of dark chocolate, mineral, mocha, liquorice and red berry characteristics, all of which are wrapped in suave but gripping fruit tannins adding an appropriate touch of youthful austerity. An impressive Barolo that may offer the ripe warmth of the vintage but at the same time seems suitably powerful and balanced to warrant a long ageing in bottle.

Drink Up
Stephen Tanzer, Vinous
(white label): Medium red. Sexy, balsamic aromas of plum, mocha, truffle, menthol, nuts and earth. Fat and deep, with complex flavors of strawberry, raspberry, and menthol. Finishes very long, with substantial tongue-clenching tannins. (The problem in 2009 was getting full phenolic ripeness, said Francesco Versio. In Barbaresco especially, we had to pick under very warm conditions, so the wines can sometimes have less ripeness and body and greener tannins.)
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Bruno Giacosa
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Bruno Giacosa

Bruno Giacosa

One of the true greats of the winemaking world, Bruno is the third generation to produce wine at this family estate founded in 1871. The 20 ha domaine comprisies 5.5 ha of Barbaresco Asili and 14.5ha Barolo Falletto di Serralunga. Driven by a passion for the vines and their terroir Bruno is unstinting in his search for quality, declassifying 4 vintages since 1991. His general approach is that fruit quality comes first, in the cellar his methods are largely traditional whilst bowing to some of the more beneficial aspects of modern technology. The wines are fermented in temperature controlled steel tanks and aged in large oak "botti" for between 1 - 4 years depending on the wine.

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