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Bricco Roche Barbera Nizza Riserva DOCG 2015 - Tenuta il Falchetto
Tenuta Il Falchetto


  Italy / Piemonte
ADD TO CART At your doorstep in 1 - 3 days

Decanter, with 97pts, ranked it in the best 20 wines of 2017!


Why do we love it?
Bricco Roche Barbera Nizza Riserva DOCG 2015 Tenuta il Falchetto belongs amongst the best 20 wines in the world for 2017, based on Decanter (they gave it 97 points, and this is no joke!). Just think that it is a wine for long aging and now, three years later, we got a few bottles of that amazing vintage in our hands. Things are very serious and the bottles are very few!

Tenuta il Falchetto winery began its illustrious career in 1940 in the Cuneo area, by the famous Forno family. The truth is that the fame of their wines has far exceeded the borders of Italy. Every year the winery’s wines appear in lists of the best Italian wines or even best in the world, as happened with the Bricco Roche Barbera Nizza Riserva DOCG 2015 Tenuta il Falchetto.

Nizza is one of the most important and up-and-coming villages for excellent quality Barbera wines. Think that we are talking about a very small village, with very small production, that has managed to have its own DOCG, while at the same time it has very strict regulations and requirements for its wines (much stricter than Asti and Alba). This results in the creation of wines with fantastic concentration, structure and with excellent aging potential. One such wine is Nizza DOCG Riserva Bricco Roche 2015 Tenuta Il Falchetto and as everything shows, 2015 is probably its best vintage so far! The 14-month aging in French oak barriques cannot overshadow, not even in the slightest, the magical concentration of this wine, on the contrary, it "dresses" it and prepares it for a marathon in time.

You may have thought that Barbera is the poor relative of King Nebbiolo but with a sip of this wine, you will forget everything you knew until today! Well, every King needs his Queen Barbera don’t you think?









Tastes Like
It has a deep ruby color and an intoxicating nose. Aromas of black cherry, sour cherry, cassis, and plum are combined with notes of vanilla, violet, cedar, toffee, coffee, and pepper. In the mouth, it has a rich body, which is almost chewy, sharp acidity, and high but ripe tannins. Juicy ripe black fruits, sweet spices, dried herbs, tea leaves, coffee, and cocoa fill-up the mouth in every sip.
Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 16%
Origin Piemonte, Italy
Variety Barbera
Aromas Black cherry, sour cherry, cassis, plum, vanilla, violet, cedar, toffee, pepper, black fruits, sweet spices, dried herbs, tea leaves, coffee, cocoa.
Bottle Size 750 ml
Barrique 14 months
Serving temperature 17°C
Aging 8+ years
Closure Cork
Organic No



with osso buco with gremolata, bistecca alla Fiorentina, wild boar stew, beef bourguignon.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving


Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth


Eva Monochari

Food Blogger


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