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Bruno Giacosa Nebbiolo d'Alba
Nebbiolo d’Alba DOC, Piemonte
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.
Winemaking Notes
Technical Info
Vineyard Notes
Tasting Notes
Intense Ruby red. The nose has evident notes of red fruits, strawberries, blackcurrants and raspberries. The palate is typical to the variety with a great freshness and structure.
Winemaking Notes
Fermentation and Maceration: 20 days in stainless steel vats
Malolactic Fermentation: completely developed
Refinement: 14 months in French oak
Bottling: January 2023
Technical Info
Grape Variety: Nebbiolo
Total Acidity: 5.40 g/L
pH: 3.64
Total Extract: 28 g/L
Vineyard Notes
Vineyard: Various villages of Monteu Roero, Santo Stefano Roero and
Vezza d'Alba
Exposure: Southwest, West
Yield: 45 hL/ha
Age of Vines: 27-33 years old
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.
Winemaking Notes
Technical Info
Vineyard Notes
Tasting Notes
The nose presents intense aromas of red fruit, blackcurrants, and raspberries. The wine expresses great freshness and structure.
Winemaking Notes
- Fermentation and maceration: 17 days in stainless steel vats
- Malolactic fermentation: completely developed
- Refinement: 14 months in French oak
- Bottling: January 2022
Technical Info
- Grape variety: Nebbiolo
- Alcohol: 14.5% vol.
- Total acidity: 5.30 g/L
- pH: 3.63
- Total extract: 27.9 g/L
- Optimal period for consumption: 2022-2033
Vineyard Notes
- Vineyards: Various in the villages of Monteu Roero, Santo Stefano Roero and Vezza d’Alba
- Exposure: Southwest and west
- Age of vines: 26-32 years
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.
Technical Info
Tasting Notes
The nose presents intense aromas of red fruit, blackcurrants, and raspberries. The wine is well-balanced with a persistent finish.
Technical Info
- 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: 25-31 years
- Harvest date: October 10-15, 2019
- Fermentation and maceration: 15 days in stainless steel vats
- Malolactic fermentation: completely developed
- Refinement: 14 months in French oak
- Bottling: January 2021
- Alcohol: 14% vol.
- Total acidity: 5.25 g/L
- pH: 3.6
- Total extract: 27.6 g/L
- Optimal period for consumption: 2021-2028
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.
Technical Info
Tasting Notes
The nose presents intense aromas of red fruit, blackcurrants, and raspberries. The wine is well-balanced with a persistent finish.
Technical Info
- 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: 23-30 years
- Harvest date: October 5-10, 2018
- Fermentation and maceration: 17 days in stainless steel vats
- Malolactic fermentation: completely developed
- Refinement: 14 months in French oak
- Bottling: March 2020
- Alcohol: 14.5% vol.
- Total acidity: 5.20 g/L
- pH: 3.56
- Total extract: 27.9 g/L
- Optimal period for consumption: 2020-2025
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.
Technical Info
Tasting Notes
The nose presents intense aromas of red fruit, blackcurrants, and raspberries. The wine is well-balanced with a persistent finish.
Technical Info
- 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: 23-30 years
- Harvest date: October 25-27, 2017
- Fermentation and maceration: 15 days in stainless steel vats
- Malolactic fermentation: completely developed
- Refinement: 14 months in French oak
- Bottling: March 2019
- Alcohol: 14% vol.
- Total acidity: 5.30 g/L
- pH: 3.57
- Total extract: 28 g/L
- Optimal period for consumption: 2019-2026
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.
Technical Info
Tasting Notes
The nose presents intense aromas of violets and blackberries. The wine is well-balanced with good structure and lively acidity on the palate.
Technical Info
- 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: 20-30 years
- Harvest date: 7-10 October 2016
- Fermentation and maceration: 14 days in stainless steel vats
- Malolactic fermentation: completely developed
- Refinement: 14 months in French oak
- Bottling: March 2018
- Alcohol: 14% vol.
- Total acidity: 5.65 g/L
- pH: 3.55
- Total extract: 28.5 g/L
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