The renowned Barolo and Barbaresco producer was one of the new wave of Piedmontese producers who in the 1960s shook up viticulture in the region.
Having worked from the age of 13 with his father and grandfather in the family cellar, Bruno took the reins of the family business in 1960.
His great innovation (in the late 1960s) was the bottling of Barolos and Barbarescos by vi...
Piemonte’s Langhe region is famed for the great winemakers it has produced over the past century. Yet, few can rival Bruno Giacosa, not only for the stature of his work, but for the dizzying number of famous wines he made in a career that began in 1961 and ended with his death on January 21, 2018.
The story starts in a simple way, with the native varietals of the Langa and Roero regions and vineyards cultivated with loving care. It continue...
’Asili’ and ‘Rabajà’ are two of Barbaresco’s most presitigious crus and, in part, share a common border. They both produce wines with well-definable characteristics, owing to differences in soil type: the former giving elegance and delicacy and the latter body and character. Vineyards of Nebbiolo and Dolcetto in the La Morra district, right at its top, west-facing and at 500 metres above sea-level. These are a recent acquisition and an excitin...
Here, trained personnel works in time to the rhythms of nature, vinifying grapes cultivated according to local traditions with full respect to the environment. We are convinced that great wines begin in the vineyard with the production of grapes cultivated by experienced growers. This gives us the impetus to improve quality with every harvest.
Our cellars combine the past and present in a harmonious way. We possess the latest in modern ...
Today, Bruno Giacosa has over 20 hectares of vineyards. They’re Asili and Rabaja in the Barbaresco zone, and La Morra and Serralunga in Barolo.
The Bruno Giacosa estate produces around 400,000 bottles of wine per year. Only the exceptional vintages which pass Giacosa’s standards are released, and the Giacosa Riserva is given a red label.
The philosophy behind Giacosa’s vinification has been described as “updated traditional.”
Although...
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