Interesting note. I haven’t had a Damilano in 15-20 years. Historic winery but I remember them being pretty much in the modern and soft structure style then. Maybe they have returned to a more historically classical style like others?
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Beautiful!
2013 is the only Damilano I’ve had. Maybea product of the vintage?
Could be. It’s a pretty stern vintage. It seems wines made in the newer, post modern, style (not sure what else to call it) are starting to evolve a little and show some fruit but I am sure there are still plenty of wines like yours that remain clamped down.
My experience is that Damilano is pretty mid. At best.
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I had two beautiful 2012’s this year.
Brovia Rocche and Elio Sandris Riserva.
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Mmmm, I look forward to trying Brovia Rocche at some point! Problem is the only bottle I have is 2021, so I guess I’ll be waiting a while. 
Or you taste it young!
Young Nebbiolo (pop’n’pour) is often amazing and thats a hill I am willing to die on 
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Haha, definitely! I have no problem with young Nebbiolo either, I just haven’t quite made up my mind with that one. One young Nebbiolo that is queued up is a 2021 F. Alessandria Monvigliero that I acquired recently as well. Looking forward to seeing what’s going on in there!
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2023 Burlotto Langhe Nebbiolo last night was a bit all over the place. Fresh, forward fruit leaning strawberry and raspberry, but also a bit hot and short. It pulled together a bit overnight, a small glass just now showing more promise. Still likely to be a forward version in this vintage, but prior experience with this wine tells me that it benefits from a few years of rest. I didn’t really love the '20 at first, for instance, but it really came together well with a couple of years rest.
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I just had the 2022 Cavallotto Langhe Freisa last night and it was simply delicious. Definitely on the more serious side of Freisa, not the light chillable red some of them can be. Very pretty nose, especially after an hour of opening up. Perfect wine to go with my pepperoni pizza.
And considering it’s 2022, I was so surprised how balanced and elegant it was. The fruit was at a perfect ripeness level. Tannins are sneaky on that one.
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Ah, very cool! That was one I didn’t get to try at the winery, and was curious how theirs would compare to Vajra’s. I’m very curious to see how 2022 ends up displaying in Piemonte, I haven’t tried hardly any 2022s save a Burlotto Langhe Nebbiolo that was great.
I have one single bottle of 2016 Bruno Giacosa ‘Falletto’.
Not much of a Barolo drinker. Can anyone on this thread suggest when might be a good time-window to open it?
Thanks!
White label? 2016 is a pretty structured vintage so whether red or white label, this could easily live on in very good shape for 20+ years. If white label, I think it will be enjoyable at this point although it will likely maintain primary fruit for maybe 5-10 years or so. I think Giacosa, except red label in the most austere of vintages, is so well made, so refined that it drinks pretty well at almost all times with the capacity to age. I know Klapp would disagree, especially on the red labels. He thinks they demand decades and it’s a waste to open sooner. Anyhow, no rush. Might be best to wait a good five years but if you’re curious and in the mood to find out, let it rip anytime.
White label.
Got it at Total Wine.
Noticed something a little odd about it.
On the label, where it has this writing here, on my bottle that section is blank.
2035
Does yours say “FALLETTO” above the vintage? If not, then it’s the blended Barolo, which may be drinkable sooner. It would look like this:
There’s a nice page all about these wines:
https://www.finewinegeek.com/giacosa/barolo/
Yes, that’s my exact label right there.
Does that mean that this is a lower-grade bottle?
His single vineyard Gattinaras are so incredible. Silky tannins and mineral. So elegant. Incredible. Tasted with Roberto two days ago. These wines shocked me.
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Which ones did you have?