Giacosa Barolo 1999

Garnet colored with orange reflections, spicy aromas of dried fruit and balanced flavors on the palate.Made from 100% Nebbiolo The first vintage was bottled in 1961, and 7,500 bottles are produced annually. Production area: Falletto - located 1,440 ft. above sea level, withsouthwestern exposure and a clay, chalky soil compositionVineyard characteristics: 8.5 acres planted in 1980-1995 with a density of 1,600 vines per acre. The vines are planted in the guyot method and yield 2.5 tons per acre.The harvest was carried out in the first week of octoberVinification & AgingType of Press: read more...pneumatic Method of extraction: multiple pumpovers Length of Maceration: 20 days Fermented in stainless steel tanks at a temperature of 86 degrees for 19 days. Malolactic fermentation is totally carried out The wine is not refrigerated prior to bottling. Filtered: Unfiltered Fining: Unfined  Aging Container: Type: French oak barrels Age: 4-10 years old  Size: 55 HL The wine is aged for 3 years prior to release from the winery. Analytical DataTotal Acidity: 5.95 gram(s) per liter pH: 3.45 Dry Extract: 27.50 gram(s) per liter Alcohol Content: 13.60 % alc. by volume Residual Sugars: 1.70 gram(s) per liter So2: 53 milligrams per liter    (hide)

Wine & Spirits rating: 91

Garnet colored with orange reflections, spicy aromas of dried fruit and balanced flavors on the palate.Made from 100% Nebbiolo The first vintage was bottled in 1961, and 7,500 bottles are produced annually. Production area: Falletto - located 1,440 ft. above sea level, withsouthwestern exposure and a clay, chalky soil compositionVineyard characteristics: 8.5 acres planted in 1980-1995 with a density of 1,600 vines per acre. The vines are planted in the guyot method and yield 2.5 tons per acre.The harvest was carried out in the first week of octoberVinification & AgingType of Press: pneumatic read more...Method of extraction: multiple pumpovers Length of Maceration: 20 days Fermented in stainless steel tanks at a temperature of 86 degrees for 19 days. Malolactic fermentation is totally carried out The wine is not refrigerated prior to bottling. Filtered: Unfiltered Fining: Unfined  Aging Container: Type: French oak barrels Age: 4-10 years old  Size: 55 HL The wine is aged for 3 years prior to release from the winery. Analytical DataTotal Acidity: 5.95 gram(s) per liter pH: 3.45 Dry Extract: 27.50 gram(s) per liter Alcohol Content: 13.60 % alc. by volume Residual Sugars: 1.70 gram(s) per liter So2: 53 milligrams per liter    (hide)

Rating: 91/100 - As reviewed by Wine & Spirits

Rating: 91/100 - As reviewed by Wine & Spirits Magazine