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Bruno Giacosa Barolo DOCG

Barolo DOCG, Piemonte

The 2017 vintage will be a year to remember for the challenges that growers faced from Mother Nature, namely hot weather and very little rain. Surprisingly, the wines produced do not show any notes of over-ripeness commonly found in a hot year. This balance in the wines is attributed to the stark temperature swings with cool summer nights tempering the hot days. The Barbaresco is fruit-driven with good acidity, and the Barolo is rich and austere.

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.

  • 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

Created from a balanced growing season and a summer that was never too hot, 2016 will be a vintage to remember for the quality of the wines produced. Low humidity, no heat spikes and perfectly timed rain resulted in one of the latest harvests in the last few years. The Nebbiolo from this year is full-bodied and fragrant, and the Barolos and Barbarescos are grand wines that will only benefit from extended aging. A classic vintage of old times.

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.

  • 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

TRADE & MEDIA ASSETS /////////////////

2016 Bruno Giacosa Barolo DOCG – Label

2016 Bruno Giacosa Barolo DOCG – Tasting Notes

2017 Bruno Giacosa Barolo DOCG – Tasting Notes

Bruno Giacosa Barolo DOCG – Bottle