Bruno Giacosa, who passed away in January 2018, was an iconic Italian winemaker, notably in the Barolo and Barbaresco appellations. His career began very early at the age of 13, when he helped his parents in the family wine business. He also learned very young about grape selection during harvesting. This allowed him to establish a reputation as an excellent négociant. Before acquiring his own domaine (Azienda Agricola Falletto), he vinified grapes from prestigious crus. On the domaine, red wines are macerated in thermoregulated stainless steel vats. White wines are aged in stainless steel and Barberas and Nebbiolos are aged in large oak barrels. Ageing lasts between 1 and 3 years and the wines are then stored in bottles for a while prior to sale.

This Barbaresco is made from Nebbiolo grown by domain Bruno Giacosa. This is a domain that spans 2.5 hectares of terroir rich in clay, chalk and sand. Located in Asili, the vineyard is south- and south-east-facing and its vines are 25 years old on average. They are planted at a density of around 4,200 roots per hectare for a yield reaching around 45 l/hectare. This Barbaresco is fermented and macerated for 15 days in a stainless steel vat, including full malolactic fermentation. It is matured for 32 months in French oak casks. In the glass it has a garnet, red colour with flecks of orange. On the nose we get notes of red fruit (raspberry, forest fruit) and flowers (violet, rose). On the palate this is a silky wine, well-structured with beautiful freshness. You can drink this wine now though we recommend ageing it for a few years so it can refine. It has excellent cellaring potential. Serve it at an ambient temperature with lamb and herbs or beef bourguignon.