Bruno Giacosa

Bruno Giacosa

Dolcetto d'Alba 2018

Wowzers, eating spaghetti, will never forghetti this wine. — 2 days ago

Daniel, Peter and 5 others liked this
Peter van den Besselaar

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Nice Jenny, if wine and food etch itself in your memory

Giacosa Fratelli

Basarin Vigna Gianmaté Barbaresco Nebbiolo 2016

Cherry, leather. Acid pops and tannins run for days. Perfect with Pasta Norma Sorta. — 8 days ago

Ira, Andrew and 2 others liked this
Lars Fasel

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Bruno Desaunay-Bissey

Grands-Echezeaux Grand Cru Pinot Noir 2014


Very smooth and balanced after an hour in decanter. Complex nose of black raspberries, cherry coke, hint of pepper, vanilla custard, violets. Well integrated oak. Pretty. Great value. — 18 days ago

Bruno Giacosa

Falletto Barbera d'Alba 2019

Cathy Corison

Tart. Raspberry jam without the sugar. Gentle tannins and nice, slight bitterness. — 17 days ago

Eric, Charles and 13 others liked this

Bruno Giacosa

Roero Arneis 2020

Quite pleasant with crisp acidity — 5 days ago

Eddie and Ira liked this

Domaine Bruno Clavelier

Vieilles Vignes La Combe d'Orveaux Chambolle-Musigny 1er Cru Pinot Noir 2010


Interesting nose and mouthfeel though very young still. Typical Chambolle spice, cranberries, hint of Asian tea aromas, underbrush. Promising mid palate concentration and lift leads to a finish that is still a bit too tight and tannic. Needs to evolve but very good potential. — a day ago

Domaine Bruno Clavelier

Vieilles Vignes Les Beaux Monts Vosne-Romanée 1er Cru Pinot Noir 2018

Darker fruit and woodsier on nose. Black cherry syrup
-More structure, more acid in mouth. Still bright red fruit though darker
— 21 days ago

Bruno Giacosa

Dry Roero Arneis 2020

Lovely white. Paired well with Spaghetti Carbanara. Nice pale yellow color. Notes of pear, lemon, butter, yeast. High acid. Loooong finish. — 14 days ago

Ryan Richter
with Ryan

Bruno Rocca

Vigna Trifolé Dolcetto d'Alba

Very concentrated, old vine (50+) dolcetto seeped in ripe black berries and cherries. Layered earth components of ash and tar are backed up by a good dose of tannin. — 3 days ago