The Other Wines of Bruno Giacosa

 

Wines made by Bruno Giacosa other than Barolo and Barbaresco.

If you have photos of any wines not listed here (or better ones than I have) please send them.

"EB" stands for Estate Bottled. After 1996, we know that a wine is EB if it says "Azienda Agricola Falletto di Bruno Giacosa" at the bottom of the label and we know that it is not if it says "Casa Vinicola Bruno Giacosa". Before 1996, they all say "Casa Vinicola Bruno Giacosa", so we only know it is EB if it comes from a vinyard that we know they owned at that time.


Wine Listed Here:

Roero Arneis

This wine is made from grapes purchased in the Roero area. (Roero is just north of Alba. The Tanaro River separates it from the Langhe.) Bruno Giacosa, along with Alfredo Currado of Vietti, pioneered the development of Arneis. When Alfredo Currado first started making an Arneis in 1967, there were only about 4,000 vines of Arneis left in the world. There are now 600-700 hectares of Arneis in the Roero. During the 1970's, only Vietti and Giacosa made Arneis as a single-variety wine. The 1974 below may well be the first Giacosa Arneis.

Barbera d'Alba


Dolcetto d'Alba


Grignolino d'Asti


Nebbiolo d'Alba

Giacosa makes two wines that qualify as Nebbiolo d'Alba DOC. The basic one is made from grapes purchased in the Roero area. (Roero is just north of Alba. The Tanaro River separates it from the Langhe.) The first vintage was 1979.

The second is made from grapes purchased from two specific growers plots in Valmaggiore. Valmaggiore is arguably the most highly regarded vineyard in the Roero area. It is in the commune of Vezza d'Alba. Sandrone, Brovia, and others also make Nebbiolo d'Alba from Valmaggiore. The first vintage of Giacosa Valmaggiore was 1971.

Note that as is Giacosa's custom with all his wines, the single-vineyard Valmaggiore label gives the bottle numbers, while the non-single-vineyard Nebbiolo d'Alba does not.

Rosé and White Sparkling

Both made from 100% Pinot Noir grown in the village of Casteggio, in the Oltrepo Pavese zone, in the Province of Pavia, in the Lombardia Region of Italy. Made by the traditional Champagne method in a blanc de noirs style. First bottled in 1983. The first fermentation is carried out in stainless steel. Secondary fermentation is in bottle and hand riddled. Aged on the lees for 24 to 36 months.


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All original content © Ken Vastola