Francesco Giacosa Barolo 2014
- Textured, savoury
In a region as historical and traditionally rigid as Barolo, it’s so very important to support the up-and-comers. Manzone Giovanni is one of our favourite Barolo producers here at the ‘Fo and has been for quite some time. There’s a young winemaker working there called Francesco Giacosa who has started doing a bit of his own stuff under his eponymous label as a side project. It’s from a single vineyard, gets the same love and attention as the wines he makes for Manzone Giovanni, and at this stage is of shockingly good value for Barolo. The wine expresses plum, allspice, tea leaf and graphite, supported superbly by a minerality drawn from the soil. It’s six years old and starting to hit its prime, so get in now while the pricing is still ridiculously good.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Nebbiolo
- Serving Temp.
If you’ve never plugged Piedmont into Google images then now’s the time. A northern Italian region that spoons both France and Switzerland, it’s one of the more picturesque wine regions in the world and better yet, the vinos do the dramatic backdrop justice. Piedmont wines benefit from the warmth of the Mediterranean and the chill of the Alps, and the combination of these climates means the valleys will often be shrouded in fog. Behind the fog you’ll find Piedmont’s two superstar wines: Barolo and Barbaresco. Known as the King of Wines in Italy, Barolo in particular is lauded over worldwide but really, there’s more to Piedmont than these two. Aside from juicy, tannic nebbiolo, keep an eye out for barbera, the go-to vino for many Italians.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...