The Other Wines of Bruno Giacosa


Wines made by Bruno Giacosa other than Barolo and Barbaresco.

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

Note that wines listed below without a link exist (according to the winery), but I don't have any photos. If you do, 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.

Wines Listed Here:






If you know of any other Giacosa bottlings of Freisa, please let me know.



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 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.


Giacosa makes rosé and white sparkling wine (called Supmante in Italy). Both are made from 100% Pinot Noir (Pinot Nero in Italian) grown in the village of Casteggio, in the Oltrepo Pavese zone. The Oltrepo Pavese zone is located 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