Bruno Giacosa

Falletto di Serralunga Barbera d'Alba

9.111 ratings
9.22 pro ratings
Alba, Cuneo, Piedmont, Italy
Barbera
Duck, Goose, Game, Chili & Hot Spicy, Turkey, Mushrooms, Chicken, Tomato-Based, Pork, Venison, Potato, Pasta, Baking Spices, Beans & Peas, Pungent Cheese, Hard Cheese, White Rice, Exotic Spices, Soft Cheese, Herbs, Veal, Salami & Prosciutto, Onion, Shallot, Garlic
Top Notes For
James Forsyth

I'm new to the Giacosa Barbera. Deep inky purple, luscious mouth-feel, ripe dark fruits. I like Barbera and this remind me why.

I'm new to the Giacosa Barbera. Deep inky purple, luscious mouth-feel, ripe dark fruits. I like Barbera and this remind me why.

Sep 17th, 2019
Chris MacLean

Silky smooth and perfectly balanced, which comes as a shock after a somewhat harsh Barbera nose.

Silky smooth and perfectly balanced, which comes as a shock after a somewhat harsh Barbera nose.

Jun 23rd, 2017
S.R.Alexander

Much bigger and more fruit forward relative to my notes on the 2007. Dark berries, thick and high acid. Definitely needed food to pair.

Much bigger and more fruit forward relative to my notes on the 2007. Dark berries, thick and high acid. Definitely needed food to pair.

Nov 15th, 2020
AHF
9.3

Bright raspberry aroma. On palate, also, with spring flowers, minerals, hint of almond. Has acidity and balance to continue enjoying for 2-3 more years

Bright raspberry aroma. On palate, also, with spring flowers, minerals, hint of almond. Has acidity and balance to continue enjoying for 2-3 more years

Apr 13th, 2020
S.R.Alexander

Mushroom, black olive and leather.

Mushroom, black olive and leather.

Mar 20th, 2016
Nick Pagoria

Nick had this 9 years ago

Nick had this 9 years ago

Jan 24th, 2016
Jim Stehli

Jim had this a year ago

Jim had this a year ago

Oct 22nd, 2023
Mieke S

Mieke had this 4 years ago

Mieke had this 4 years ago

Dec 5th, 2020
Alex OConnolly

Alex had this 5 years ago

Alex had this 5 years ago

Dec 15th, 2019
Chris Trapp

Chris had this 7 years ago

Chris had this 7 years ago

Jul 26th, 2017