Reply to "82 Bruno Giacosa falletto di Serralunga"

This wine should be ready to go. I would stand the bottle up in your cellar for at least 24 hours to let the sediment settle to the bottom. I would serve it directly from the bottle and let what little decantation it needs occur in your glass. Use a big Burgundy glass. I'm fairly certain this wine is close to optimum maturity now, maybe even starting it's downhill descent, so don't risk losing any flavor or nose to a decanter.

VA
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