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.

Bruno Giacosa crafts some of the most prestigious Barolo and Barbaresco single vineyard wines in Piedmont and is one of the world’s most respected wine producers. His winemaking philosophy combines a respect for tradition and conservative winemaking with the selected use of modern technology to obtain the best expression of each vineyard’s terroir. He is convinced that great wines begin in the vineyard with the production of grapes cultivated by experienced growers. This belief pushes him to improve quality with every harvest. In the cellar, the goal is to produce a wine that maintains its identity from vine to bottle, so winemaking methods are therefore traditional and in full respect of the grape’s typical characteristics.

The nose presents intense aromas of red fruit, blackcurrants, and raspberries. The wine is well-balanced with a persistent finish.

Grape variety: Nebbiolo
Vineyards: Various in the villages of Monteu Roero, Santo Stefano Roero and Vezza d’Alba
Exposure: Southwest and west
Age of vines: 18-25 years
Harvest date: 30 September – 1 October 2015
Fermentation and maceration: 14 days in stainless steel vats
Malolactic fermentation: completely developed
Refinement: 14 months in French oak
Bottling: March 2017
Alcohol: 13.9% vol.
Total acidity: 5.60 g/L
pH: 3.55
Total extract: 28.5 g/L
Sensory analysis: The nose presents aromas of red fruit, orange peel and spices. The wine is well-balanced with good structure and lively acidity on the palate.
Optimal period for consumption: 2016-2024