Bruno Giacosa has always been a trailblazer in the region. Born in 1929, he quickly became famous for his impressive palate. In 1961, he became fed up with his father selling the produce in bulk, and started bottling his own juice. Always focussed on the health and quality of the grapes in the vineyard, by using careful, hands-off winemaking he’s allowed the wines to express themselves. The results are some of the most complex, purest and most memorable wines in the world.
Bruno Giacosa Barbera d’Alba
Bottle size: 750 ml,
In The Cellar
Fermentation and maceration: 15 days in stainless steel vats Malolactic fermentation: completely developed Refinement: 14 months in French oak barrels; 1 month in bottle
In The Vineyard
An historic village situated right in between the famous regions of Barolo and Barbaresco, Alba is also the name for the larger wine region surrounding the village. Barbera, planted alongside Nebbiolo in the surrounding hills, and referred to as Barbera d’Alba, takes on a more powerful and concentrated personality compared to its counterparts in Asti.
Bright red cherry and red plum fruits have attractive liquorice and clove spice layers that support the lively fruit profile. Tannins are powdery and mesh well with the palate's juicy core.