Bruno Giacosa Nebbiolo d'Alba 2019

Grandfather of single-vineyard Barbaresco

About The Winery

Bruno Giacosa is one of the most respected names in Piedmont and a defining reference for both Barolo and Barbaresco. The Giacosa family’s history in the Langhe dates back to the early 20th century, initially working as négociants before moving decisively into estate-quality winemaking. Bruno Giacosa, born in 1929 in Neive, took over the family business in the 1960s after studying oenology in Alba and quickly established a reputation for uncompromising quality, precision and integrity.

Giacosa played a pivotal role in the history of Barbaresco by producing the first-ever single-vineyard Barbaresco in 1964, sourced from Vigna Santo Stefano, a parcel later cultivated by Castello di Neive. This historic bottling marked a turning point in the recognition of individual crus in Barbaresco and preceded the later single-vineyard releases of Angelo Gaja, who is often credited with formalising the concept of Barbaresco crus. Giacosa’s early emphasis on vineyard specificity set a lasting benchmark for site-driven winemaking in the Langhe.

Vinification

Vinification at Bruno Giacosa follows a strictly traditional approach. Fermentations are carried out in stainless steel with extended macerations to build structure and aromatic complexity without excess. Ageing takes place exclusively in large-format oak botti, avoiding barrique, in order to preserve purity, balance and site expression. Each wine is vinified and aged separately according to vineyard and vintage conditions, with no compromise on timing or release.

The nose opens with aromas of red fruit, including blackcurrant, raspberry and strawberry, complemented by notes of violet, delicate spice and subtle earthy undertones. On the palate, the wine is well balanced, with vibrant freshness, fine tannins and a persistent, harmonious finish. Approachable yet refined, it pairs naturally with roasted meats and rich pasta dishes, while remaining elegant enough to enjoy on its own.

Best served at cellar temperature, Bruno Giacosa Nebbiolo d'Alba pairs wonderfully with roasted meats, mushroom dishes, truffle-based recipes, and aged cheeses. Its balance and complexity make it ideal for both special occasions and refined dining experiences.

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