Piazzo Vigna Giaia comes from an outstanding patch of land in the Nervo Cru of Treiso. After 50 months in the winery and 5 years in the bottle, Piazzo Vigna Giaia is ready for drinking.
Piazzo Vigna Giaia initially shows earthy, dried herbs, iodine, cherry, red liquorice and terracotta. There are hints of aniseed and a great impression that there is a lot more to give. I elected to double decant this Piazzo to encourage the nose to open up and it worked quite well.
The palate tastes of blueberries, bark, plum, and dried leaf, the dry tannins sit around your lips, cheeks and gums while the fluffy fruit sits lightly on your tongue.
Piazzo Vigna Giaia is like essence of Nebbiolo. The nose looks good, the tannins don’t feel too spikey, the wine tastes delicious, and so that sounds about right to start drinking to me. I’ll be putting some in the cellar too, this is just the start of the wine’s peak and it’ll be enjoyable for another decade at least.
Piazzo Vigna Giaia Barbaresco Riserva 2012, and all wines are eligible for at least 5% off any six bottles. And 10% off any 12 bottles. Some wines will be at a more significant discount and not subject to further discounts.
Newlyweds Armando and Gemma Piazzo started buying and preparing land in the Langhe in the 1960s. Their first release was 1979 Barbaresco. Now they have 70 hectares across Piedmont, showcasing many of the local varieties with a couple of the international grapes made too.
Piazzo Vigna Giaia Barbaresco Riserva 2012 Wine Review
“This opens with tobacco, dark berry and grilled herb aromas. The bracing palate offers dried black cherry, clove and licorice alongside tightly knit tannins that grip the finish. Drink after 2021.”
Often overshadowed by the more famous Barolo. Barbaresco is also 100% Nebbiolo but only requires 2 years aging (4 for Riserva). The vintages seem to be the same for both regions but the Barbaresco wines tend to be more elegant and of lighter body. The villages here are Treviso, Nieve and Barbaresco.
They are famously producing long-lived red wines. Light of colour, but abundant in tannin. Barolo and Barbaresco are the pinnacles of Nebbiolo. But many local and international regions are catching up. Typical flavours include tar, roses, anise, cherry, blackberry and truffle.
There are 1000s and 1000s of grapes in Italy. There are sub-alpine cool-climate regions in the North, and Sun-baked vineyards in the South. Add to that, volcanoes and many cultures within one Country. You could struggle to find anything uniform about the wines. The best of the best include Tuscan reds from Sangiovese or Cabernet. Nebbiolo from Piedmont, especially Barolo and Barbaresco. The aromatic whites of NE Italy from Garganega, Pinot Grigio, and numerous crazy blends. The volcanic wines of Mt Etna in Sicily. And many more.
The only generalisation I will make is that a lot of Italian wine is undervalued when compared to a similar French style.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is special. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.
By macerating the juice on the skins, the wine gains tannins, and flavours. Certain compounds change the chemistry of the wine too.
Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.
The Wine Depository
I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.