


Bruno Giacosa Barolo DOCG
Barolo DOCG, Piemonte
The 2018 vintage was well received after the turbulent 2017 growing year. A longer winter heralded in heavy rains in May and June, which gave the vines much needed water after the previous year's drought. Throughout the summer, conditions were generally ideal with warm days and cool nights, making harvest an overall success. Early samples of Barbaresco and Barolo are indicating a soft, balanced vintage.
Tasting Notes
Red garnet in color. Intense and fine aromas of fresh red fruit. The palate presents good freshness, excellent structure and fine, velvety tannins.
Technical Info
- Grape variety: Nebbiolo
- Vineyard exposure: Southwest
- Age of vines: 27-31 years old
- Yield: 45 hL/ha
- Harvest date: October 10, 2018
- Fermentation and maceration: 25 days in stainless steel vats
- Malolactic fermentation: completely developed
- Refinement: 30 months in Botti cask of French oak, 6 months in bottle
- Bottling: December 2021
- Alcohol: 14.5% vol.
- Total acidity: 5.5 g/L
- pH: 3.60
- Total extract: 30.2 g/L
- Optimal period for consumption: 2022-2035
Tasting Notes
Red garnet in color. Intense and fine aromas of fresh red fruit. The palate presents good freshness, excellent structure and fine, velvety tannins.
Technical Info
- Grape variety: Nebbiolo
- Vineyard exposure: Southwest
- Age of vines: 26-31 years old
- Yield: 45 hL/ha
- Harvest date: September 25, 2017
- Fermentation and maceration: 20 days in stainless steel vats
- Malolactic fermentation: completely developed
- Refinement: 32 months in Botti cask of French oak, 6 months in bottle
- Bottling: December 2020
- Alcohol: 14.5% vol.
- Total acidity: 5.45 g/L
- pH: 3.55
- Total extract: 28.4 g/L
- Optimal period for consumption: 2021-2045
Tasting Notes
Red garnet in color. Intense and fine aromas of fresh red fruit. The palate presents good freshness, excellent structure and fine, velvety tannins.
Technical Info
- Grape variety: Nebbiolo
- Vineyard exposure: Southwest
- Age of vines: 25-30 years old
- Yield: 45 hL/ha
- Harvest date: October 14, 2016
- Fermentation and maceration: 22 days in stainless steel vats
- Malolactic fermentation: completely developed
- Refinement: 32 months in Botti cask of French oak, 6 months in bottle
- Bottling: July 2019
- Alcohol: 14.5% vol.
- Total acidity: 5.55 g/L
- pH: 3.54
- Total extract: 38.9 g/L
- Optimal period for consumption: 2020-2040