Bruno Giacosa Barbaresco Asili Docg

Bruno Giacosa is a myth. Working with his father, he became fascinated by the different terroirs of Nebbiolo, the great grape variety with which Barolo and Barbaresco are produced. The Giacosa philosophy includes limited treatments, handling of the grapes while on the vine and traditional vinification (very long maceration on skins, large wooden barrels…). Nowadays the Bruno Giacosa estate (run by the daughter Bruna) encompasses 20 hectares (49 acres) of vineyards. In infrequent vintages that are deemed exceptional, a Riserva is produced which is given a red label

Born in Neive in 1929, Bruno spent virtually his entire life in wine, beginning to work in the cellar with his father Mario and grandfather Carlo at the age of thirteen and becoming fully employed in the family business two years later. Bruno therefore learned how to make great Barolo and Barbaresco—and fine Barbera and Dolcetto as well—from his father and grandfather, rather than in enology school. He learned important lessons from them, not the least of which was how to select fruit. This particular talent was always of paramount importance to him, but never more so than in the early days, as he didn’t buy his first vineyard until 1982.