Bruno Giacosa, BarbarescoSanto Stefano di neive 1996

Bruno Giacosa’s Barbaresco Santo Stefano di Neive 1996 is a benchmark Nebbiolo from one of Barbaresco’s most revered crus and one of Piemonte’s most exacting traditionalists. Sourced from the limestone- and marl-rich Santo Stefano vineyard near Neive, this bottling marries the precision of a great terroir with the classic, long-lived structure of the outstanding 1996 vintage. Now entering its mature plateau, it offers a rare chance to experience an iconic Barbaresco at full complexity and harmony.

Tasting Notes
In the glass, the wine shows a deep garnet core with a brick-tinged rim, reflecting nearly three decades of graceful evolution. The nose is beautifully expressive and layered: dried roses and violets rise first, followed by mature red cherries, wild strawberries, truffle, leather, black tea leaves and hints of sweet pipe tobacco and dried herbs. Subtle notes of balsamic, forest floor and earthy minerality speak clearly of Santo Stefano’s character and the wine’s extended bottle age. On the palate, the 1996 Santo Stefano is structured yet remarkably silky, with the vibrant acidity that defines great Nebbiolo from cooler, classical years. Flavors of ripe red cherry, dried plum and cranberry interweave with notes of licorice, dried thyme, underbrush and a gentle balsamic lift. The tannins, once firm and powerful, are now fine-grained and integrated, supporting a long, persistent finish marked by mineral tension, savory complexity and floral echoes. The wine is fully mature but still energetic; well-stored bottles will continue to drink beautifully over the next 5–8 years, and potentially longer for those who enjoy fully evolved Nebbiolo.

Production
Santo Stefano di Neive is a historic Barbaresco cru with south- to southwest-facing slopes and soils rich in limestone and marl, giving wines of both aromatic finesse and firm backbone. In 1996, a cooler growing season and slow ripening yielded Nebbiolo grapes with high natural acidity and optimal phenolic maturity. Bruno Giacosa, a staunch traditionalist, harvested by hand to ensure only perfectly healthy, ripe clusters entered the cellar. The must underwent a long maceration to extract color, tannin and aromatic depth, followed by fermentation in the classic Piemontese style. The wine was then aged for around 30 months in large Slavonian oak botti, preserving purity of fruit and terroir expression rather than overlaying new oak character, before extended bottle aging prior to release.

Food & Serving
This matured Barbaresco is superb with refined, savory dishes that echo its earthy and floral complexity. Think veal or beef braised in red wine, roasted lamb, game birds, porcini risotto, truffle pasta, tagliatelle with ragù, or aged hard cheeses such as Parmigiano-Reggiano and mature Pecorino. Serve at about 18 °C in large Burgundy-style stems to allow the aromas to unfurl. Decant gently for 1–2 hours to separate any sediment and to help the bouquet fully open, taking care not to over-aerate older bottles; pour slowly and enjoy over the course of a leisurely meal as the wine evolves in the glass.

Producer
Bruno Giacosa is one of Piemonte’s most legendary figures, often mentioned in the same breath as the region’s greatest traditional producers. Working from the mid-20th century until his passing, Giacosa became renowned for his meticulous selection of top-tier vineyards in Barbaresco and Barolo, and for crafting wines that combined power, precision and remarkable longevity. His bottlings from crus like Santo Stefano di Neive helped cement Barbaresco’s reputation on the world stage, proving that it could stand shoulder to shoulder with the finest Barolo. Known for unwavering standards, traditional long macerations and aging in large Slavonian oak, Giacosa’s wines are now considered reference points for classic Nebbiolo and are prized by collectors and sommeliers worldwide.

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