This Barbera shines with an intense ruby red color and expressive aromas of cherry, plum and forest fruit notes matched with a balanced, lively mouthfeel and acidic freshness on the finish. Produced from 30 year old vines and aged in oak for 14 months, this classic Barbera is impressively complex and elegant.

One of the legendary winemakers of the world, Bruno Giacosa joined the family business at the age of 15, representing the third generation of his Langhe winemaking family. Giacosa’s unfailing pursuit of perfection, his unrivaled palate and his intimate knowledge of vineyards in the Langhe quickly drew recognition and helped establish Piedmont as a leading wine region. His legacy rests with daughter Bruna, who continues to uphold her father’s winemaking philosophy to respect traditional techniques while using the best of modern technology. The goal is for each distinguished site to produce articulate, unique wines.

One of the legendary winemakers of the world, Bruno Giacosa crafted the most prestigious single-vineyard Barolo and Barbaresco wines during a career that spanned nearly eight decades. He joined the family business at the age of 15, representing the third generation of his Langhe winemaking family. Giacosa’s unfailing pursuit of perfection, his unrivaled palate and his intimate knowledge of vineyards in the Langhe quickly drew recognition and helped establish Piedmont as a leading wine region. In 1980, Giacosa began to acquire prime parcels in Serralunga d’Alba, La Morra and Barbaresco to produce wines that are rightly regarded as the finest expressions of Nebbiolo. His legacy rests with daughter Bruna, who continues to uphold her father’s winemaking philosophy to respect traditional techniques while using the best of modern technology. The goal is for each distinguished site to produce articulate, unique wines.

Grape variety: Barbera
Vineyards: Neive and Alba
Exposure: Southwest
Yield: 50 hL/ha
Age of vines: 27-32 years old
Harvest date: October 1-2, 2018
Fermentation and maceration: 15 days in stainless steel vats
Malolactic fermentation: completely developed
Refinement: 14 months in oak
Total acidity: 6.1 g/L
pH: 3.46
Total extract: 29.8 g/L
Optimal period for consumption: 2020-2030