Beim Falletto beginnt der Wein nicht einfach mit Nebbiolo, sondern mit einem sehr genau umrissenen Ort: der Lage Falletto in Serralunga d“Alba, einer Monopollage des Hauses Bruno Giacosa. Die Reben stehen dort in s\u00fcdwestlicher Exposition, die Ertr\u00e4ge bleiben niedrig. Genau daraus erkl\u00e4rt sich der Eindruck dieses Weins besser als aus jeder allgemeinen Barolo-Formel. Er wirkt nicht zuerst charmant oder ausladend, sondern gesammelt, fest und in sich gespannt. Falletto zeigt hier jene Serralunga-Seite, bei der Kraft nicht breit wird, sondern in Form bleibt und sich erst nach und nach \u00f6ffnet.<\/p>\n
Die Maischeg\u00e4rung dauert 25 Tage im Edelstahl, danach reift der Wein 32 Monate in franz\u00f6sischer Eiche und weitere sechs Monate in der Flasche. Dieser klassische, aber sehr kontrollierte Ausbau erkl\u00e4rt, warum der Falletto so geschlossen und pr\u00e4zise wirkt. Das Holz soll ihn nicht aromatisch f\u00e4rben, sondern seine Struktur ordnen. Im Duft zeigt er rote Frucht, florale T\u00f6ne und W\u00fcrze, am Gaumen vor allem Kontur, Frische und ein Tanninbild, das nicht hart, sondern engmaschig und langgezogen wirkt. Gerade diese Kombination aus Dichte und Disziplin macht ihn so unverwechselbar.<\/p>\n
Dieser Barolo braucht deshalb Gerichte, die seine Spannung aufnehmen und nicht nur seine Kraft spiegeln. Besonders gut passt er zu Tajarin mit Rag\u00f9, zu Brasato, zu geschmorter Rinderbacke oder zu Lamm mit Kr\u00e4utern, weil solche Gerichte seiner Struktur genug Tiefe geben und zugleich seine L\u00e4nge nicht verdecken. Sehr stimmig ist er auch zu Steinpilzen, Tr\u00fcffelpasta oder gereiftem Castelmagno. Mit Luft im Glas zeigt er immer deutlicher, worum es hier geht: nicht um \u00fcppigen Barolo-Ausdruck, sondern um einen Wein, der Herkunft, Form und innere Spannung ungew\u00f6hnlich klar zusammenf\u00fchrt.<\/p>\n","protected":false},"excerpt":{"rendered":"
Der Barolo DOCG Falletto – Bruno Giacosa ist ein italienischer Rotwein vom Weinhersteller Bruno Giacosa. 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