About this wine
The estate's flagship wine, sourced from roughly 1.9 hectares of southwest-facing vines in the celebrated Ovello cru on the northern edge of the Barbaresco commune. Fermented with native yeasts and macerated for around 15 days, the wine ages for approximately two and a half years in French oak followed by further refinement in barrel and bottle before release. Ovello's calcareous clay soils and elevated position (250-340m) give the wine its structure, floral lift, and long aging potential.
Carlo Giacosa's top wine — a great introduction to what a single-vineyard Barbaresco from a top cru can express.
Sommelier's Note
"This is Carlo Giacosa's proof of pedigree — Ovello's floral lift and mineral tension make it one of the most compelling entry points into single-cru Barbaresco at this price point."
Food Pairings
A structured, age-worthy Barbaresco built for the table — pair with Piedmontese braised beef (brasato al Barolo), roasted lamb, or aged Toma cheese.
When to drink it
Special dinners, cellar-worthy purchases, pairing with substantial red-meat dishes.
Specs
- Grape Varieties
- Nebbiolo
- Style
- Red
- Alcohol
- 14.5%
- Price Range
- ¥8,500-11,000
Terroir & Winemaking
100% Nebbiolo from ~1.9 ha of southwest-facing vines in the Ovello cru (Barbaresco commune), 250-340m elevation, calcareous clay soil. Native-yeast fermentation, ~15-day maceration, aged approximately 2.5 years in French oak followed by further bottle refinement. ABV typically 14.0-14.5%.
Frequently Asked Questions
- What makes Barbaresco Ovello different from Carlo Giacosa's other Barbarescos?
- Ovello is a 100% single-vineyard bottling from the estate's plot in the celebrated Ovello cru, giving it more structure, floral aromatics, and aging potential than the estate's blended 'Narin' bottling.
- How long can Barbaresco Ovello be cellared?
- Thanks to its structure and acidity, well-stored bottles can develop beautifully for 10-15+ years from vintage, though it is also approachable with a few years of bottle age.
- What food pairs best with Barbaresco Ovello?
- Its firm tannins and savory character pair beautifully with braised or roasted red meats, game, and aged hard cheeses; in Japan, richly seasoned beef dishes like sukiyaki or gyu-nikomi work equally well.
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Talk to the SommelierMore wines from this producer
バルバレスコ モンテフィコ
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RedNebbiolo
A single-cru Barbaresco from 1.36 hectares of south-facing vines in the Montefico cru, farmed by the family since 1992. Grown at 180-230m on compact calcareous clay soils, the grapes undergo spontaneous fermentation with roughly 40 days of maceration and age for about three years in large oak casks, yielding a wine of intense fruit, spice, and firm structure.
バルバレスコ アジリ
Barbaresco Asili
RedNebbiolo
A single-cru Barbaresco from the historic Asili vineyard — purchased by founder Carlo in 1964, the year of his marriage — at 250m elevation with southwest exposure. Spontaneously fermented with 45-60 days of maceration and aged in French oak, this bottling shows the refined, perfumed elegance for which Asili is celebrated, earning scores of 95-96 points from critics for recent vintages.
バルバレスコ ナリン
Barbaresco Narin
RedNebbiolo
The estate's classic, entry-level Barbaresco, blended from three of the family's own crus — Ovello, Montefico, and Asili. Named 'Narin,' the Piemontese dialect nickname for founder Donato Giacosa (Carlo's father), this bottling was first produced in 1993. Native-yeast fermented with roughly 45 days of maceration, it ages about three years in large French oak casks plus further bottle age before release.
バルバレスコ リゼルヴァ ルーカ
Barbaresco Riserva Luca
RedNebbiolo
The estate's top Riserva, produced only in the best vintages and named after fourth-generation winemaker Luca Giacosa. A blend of two of the estate's most prized crus — Montefico and Ovello — it shows a broad, intense bouquet of ripe fruit, licorice, and cinnamon over a full, structured palate with excellent tannic texture, built for long aging.
ランゲ ネッビオーロ マリア・グラツィア
Langhe Nebbiolo Maria Grazia
RedNebbiolo
A Langhe Nebbiolo named in honor of Maria Grazia Giacosa, the fourth-generation family member who runs the estate. Made from Nebbiolo grown in estate-owned vineyards next to the winery, it offers a broad, fruity bouquet of raspberry and redcurrant with a dry, full, structured, and mineral palate — a more approachable, earlier-drinking counterpart to the estate's Barbaresco crus.
ドルチェット・ダルバ クケット
Dolcetto d'Alba Cuchet
RedDolcetto
A youthful, everyday red from an estate-owned vineyard near the winery, 100% Dolcetto. Flaming ruby red with violet highlights, it offers an intense, vinous bouquet of violets and marasca cherry, with a dry, full, savory palate finishing on a pleasant note of bitter almond.