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Legendary Barolo producer Bruno Giacosa died in Alba aged 88.

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 vineyard site, something which had never been done before.

It was only in 1982 that he began to acquire his own vineyards (his family had previously worked as négociants sourcing fruit from local growers), starting with one of the sites which became particularly associated with his domaine: Falletto di Serralunga.

Alongside Vietti he also cultivated the region’s native white grape, Arneis, and helped save it from extinction.

A shy man but also a meticulous perfectionist unafraid to declassify and sell off huge amounts of wine in what he considered poor vintages, his wines became a by-word for Barolo and Barbaresco to a new generation of Italian wine drinkers and collectors – especially his red label ‘riservas’.

He died at the weekend in Alba with his daughters Bruna and Marina by his side. Bruna has been at the helm of the winery since 2006 after her father suffered a stroke.



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 continues with pure, meticulous vinification, with ageing in grand oak barrels and with unforgettable Reserves. But it also includes, naturally enough, the choice not to bottle those mediocre vintages deemed unworthy of vinification. Bruno’s art encompasses passion and clear judgement but, above all, the utmost respect for his product, its admirers and for the beautiful countryside where he and his family were born and raised.

The Azienda Agricola Falletto Winery comprises twenty hectares of vineyards within the Serralunga d'Alba, La Morra and Barbaresco areas. The vine growing and wine making processes are followed through with care from beginning to end, culminating with vinification and ageing within our cellars in Neive. Some of our wine is produced with grapes grown by those farmers who have always worked our winery and whose prestigious vineyards truly deserve the ‘Bruno Giacosa’ label.

The Bruno Giacosa winery is located in the Barbaresco zone of Neive. It is now managed by Bruno’s daughter Bruna Giacosa and winemaker Dante Scaglione.



’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 exciting addition to the winery’s compendium, just waiting to be discovered.



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 technology but we also respect traditions to produce a wine that maintains its identity, from vine to bottle. Our wine making methods are therefore traditional in full respect of the grape’s typical characteristics.


Inside information

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 Bruno kept his winemaking techniques secretive in his early years, he later revealed that his methods weren’t different from other producers.


19 different wines with 105 vintages


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Wine Moments

Here you can see wine moments from tastingbook users.    or    to see wine moments from your world.

 James Suckling., Wine Writer (United States)  tasted  1 wines  from  Bruno Giacosa . In a tasting of  23 wines 

Giacomo Conterno Barolo Monfortino Riserva 2019/ The quality of the tannins is so impressive in this wine, even though it’s a tannic year. Medium to full body. Lovely complexity and length. Barrel sample. Bottled next year and released in 2025. 99-100p

1m 4d ago

 Bruno Giacosa  has updated producer and wine information

1y 7m ago

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  1 wines  from  Bruno Giacosa . In a tasting of  26 wines 

1961 Dom Perignon Wedding Cuvee (Magnum) - The magnum of 1961 DP, the 'Wedding Cuvee' for Charles and Diana, was as good as older Champagne gets.  Even though it was the 43rd wine I sampled on this day, it got my attention.  'So good!' was the initial impression.  Rich, vivacious and sparkling as much as anything possibly can; its wintry, white flavors balanced out with its sweet caramel and honeyed finish.  So much spritz out of magnum still, that always makes the difference!  Rocket fuel!

1y 7m ago

 Bruno Giacosa  has updated producer and wine information

2y 20d ago

 Romain Simone, Sommelier (Italy)  tasted  2 wines  from  Bruno Giacosa . In a tasting of  13 wines 

Gaia & Ray Chardonnay 2018 / Straw color. The aromas show white flowers and depth, with expressive notes of green apple, pear and stony minerality. This wine is complex with firm texture, full body, yet vibrant acidity. On entry, Gaia & Rey opens up slowly, flooding the palate with ripe fruit flavors and texture. This wine will show all its surprising potential over the years, rewarding those who have the patience. The oak is beautifully integrated, and the finish is long and persistent.

2y 22d ago

 Achim Becker / Wineterminator.com, Wine Writer (Germany)  tasted  1 wines  from  Bruno Giacosa . In a tasting of  15 wines 

The Rewards of Patience - from Cheval Blanc 1955 to Harlan Estate 2010.

2y 3m ago

 Christer Byklum , Wine Writer (Norway)  tasted  1 wines  from  Bruno Giacosa . In a tasting of  22 wines 

1964 Chateau Latour;Dark ruby, brick rim. B/C level fill, soaked cork. Liquorice, sweet tobacco, hay, some blackcurrants, gorgeous nose, some ripe tannins still, fresh acidity, quite intence, extremelly complex, almost at such a degree, that you can't decipher it all, perfect structure, truly impressive, and exceptionaly long finish. 96

2y 8m ago

 Ian D' Agata, Wine Writer (Italy)  tasted  2 wines  from  Bruno Giacosa . In a tasting of  26 wines 

Ceretto Barbaresco Bricco Asili 1978 / Dark red with an amber edge. Deep, concentrated aromas and flavors of red cherry, minerals, marzipan, mushroom and spices. Complex and tactile on the palate; in fact, this wine is still marvelously rich and dense—thicker and more concentrated than the 1982 but also less piercingly fresh. Smooth tannins caress the palate on the rising finish. A great wine and an example of how great traditionally made Barbarescos can be.

3y 7m ago

 Antonio Galloni, Wine Writer (United States)  tasted  1 wines  from  Bruno Giacosa . In a tasting of  9 wines 

The 2008 Dom Pérignon / 98+ points / is fabulous, but quite remarkably, it was even more open when I tasted it a year ago. Bright, focused and crystalline in its precision, the 2008 is going to need a number of years before it is at its best. Lemon peel, white flowers, mint and white pepper give the 2008 its chiseled, bright profile. Several recent bottles have all been magnificent. What I admire most about the 2008 is the way it shows all the focus, translucence and energy that is such a signature of the year, and yet it is also remarkably deep and vertical. In other words, the 2008 is a Champagne that plays in three dimensions. 

4y 9m ago

 Antonio Galloni, Wine Writer (United States)  tasted  1 wines  from  Bruno Giacosa . In a tasting of  6 wines 

From the moment it is first opened the 1982 Château Latour is magical. Deep and still vibrant in color, but showing the translucence of age, the 1982 opens with intense, soaring aromatics that hint at what is to come. One taste is all it takes to confirm that the first impression is spot-on. This bottle, from an original wood case purchased on release, is a poignant reminder of how importance provenance is. The 1982 is simply stunning in its beauty. Vivid, multi-faceted and totally sensual, the Latour captures all the best qualities of this famous vintage. In 1982 yields were high, there was essentially none of the sorting that has become de rigueur, and cellar practices were far less ideal on paper than they are today.  And yet, the 1982 is simply stunning. What else can I ask for in a wine? Absolutely nothing. Except for a hope to run into it again. Well-stored bottles will keep for another two decades, although my impression is that the 1982 is not going to improve much from here. Actually, it can’t improve. This is as good as wine gets. 100 points

4y 10m ago

 Laura Monari / Wine Importer, Pro (Italy)  tasted  2 wines  from  Bruno Giacosa . In a tasting of  19 wines 

Le Macchiole Paleo Rosso 2013 / 2013 is a benchmark vintage in Toscana, and this ’13 Paleo Rosso is a shining example of the vintage’s beauty. Sweet, pure red and blue fruits are framed with crushed lavender, fresh-cut herbs, warm loam, licorice and espresso in this expressive, sophisticated wine. At once crystalline and sensual, the ’13 Paleo Rosso glides across the palate with a silky mouth-feel, revealing a remarkable texture, polished tannins, and a beguiling oscillation between its sweet inner perfume and its savory, peppery elements. At one time a blend, in 2001 Le Macchiole made its Paleo Rosso a mono-varietal Cabernet Franc, and this wine sees twenty months of aging in barriques, 75% new. You could drink this wine more or less upon release, but if you’ve the patience, give it a few years in the cellar--your self-discipline will amply reward you. 95 Points

4y 10m ago

 Paul Swartz / Sommelier, Pro (Switzerland)  tasted  1 wines  from  Bruno Giacosa . In a tasting of  18 wines 

Unico 2002, from the legendary Vega Sicilia winery, is only produced in exceptional years. This wine, made from mostly Tempranillo and a little Cabernet Sauvignon, is barrel-aged for a minimum of 10 years before being released. Intense complexity and layer upon layer of co-mingling flavors makes this an unforgettable wine. This wine will continue to age for many decades to come

5y 4m ago

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