2014 NEBBIOLO D'ALBA VALMAGGIORE DOC
Grape variety: Nebbiolo
Vineyard: Valmaggiore (Village of Vezza d'Alba)
Exposure: Southwest
Age of vines: 37 years old
Harvest date: 6-8 October 2014
Fermentation and maceration: 13 days in stainless steel vats
Malolactic fermentation: completely developed
Refinement: 14 months in French oak
Bottling: March 2016
Alcohol: 13.75% vol.
Total acidity: 5.90 g/L
pH: 3.55
Total extract: 29.0 g/L
Sensory analysis:
Subtle and elegant with red fruit and notes of dried flowers. On the palate, the
tannins are present, but well-integrated, and the wine showcases excellent
freshness.

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.

Subtle and elegant with notes of red fruit and dried roses. On the palate, the tannins are present, but fine and well-integrated, and the wine showcases excellent freshness and persistence of fruit.

Bruno Giacosa's 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 traditional and in full respect of the grape's typical characteristics.