Tight and restrained as we open it, but after a day in a decanter it starts to open up and show us the complexity, richness and elegant taste that lays within this wine.

We enjoyed this bottle with mushroom stuffed ravioli and an entrecôte with silver onions baked in good balsamico

Bruno Giacosa is one of the best winemakers in the world, and when right, this bottle of Barbaresco should be quite fantastic. Even though it was a bit closed, it had a lovely taste of red fruit and good length. But I suggest, if you have a bottle of 96, keep it in your cellar for another 5-10 years for it to maximize its potential and true nature.