Notes from the Winemaker:Wine Information:
Deep, garnet red in color, the Bricco Fiasco has a fine, ethereal nose that tantalizes with fruity and spicy aromas layered under notes of tobacco and licorice. It is warm and rich on the palate, very soft in the mouth, balancing ripe and sweet tannins with excellent freshness.
The wine is fermented in temperature controlled steel rotary fermentors, macerating on the skins for 7 days. Maturation occurs part in medium capacity oak barrels and part in French barriques for 24 months.
Vineyard extension: 2.00
Blend: Nebbiolo - 100%
Soil type: Calcarous-clayey marl
Exposure: West, South-West
Average no. cases/year: 750
Suggested serving temperature 65-67°F
ABV: 14%
Grape yield per hectare quintals: 5090 points
Ratings & Reviews
95 Points - Robert Parker's Wine Advocate:
The estate’s 2007 Barolo Bricco Fiasco shows the radiant personality of the vintage while maintaining considerable freshness. Fiasco is a vineyard that typically presents firm tannins, but in 2007 the warmth of the year has given the wine an extra dimension of plumpness to the fruit that is quite welcome. This shows superb purity on the mid-palate, where hints of smoke, tar, licorice and a host of other aromas and flavors add complexity to the seamless fruit. A minerally, saline finish rounds things out in style. This is a stunning Barolo from Azelia. Anticipated maturity: 2015-2027.
95 Points - James Suckling:
Very pure fruit in this wine, with plums and cherries. Full bodied, with sweet and silky tannins. Chocolate and vanilla undertones. Gorgeous wine already. Ripe tannins. Try it after 2013.
93 Points - Stephen Tanzer's International Wine Cellar:
"Good deep red. Wild, smoky aromas of superripe red fruits, dark chocolate and game, with a suggestion of tropical fruits. Big, broad, fine-grained and sweet, delivering the fleshiness and size of the better 2007s. I wanted more high notes but the slowly mounting, powerful finish, featuring serious but fully ripe tannins, lingers impressively with notes of smoke, tar, mocha and minerals." - Stephen Tanzer (Nov/Oct '11)
