Bruno Giacosa

The late Bruno Giacosa, who started working in the family cellar aged sixteen, found fame crafting outstanding Nebbiolo from carefully selected purchased fruit from vineyards often made famous by the wines he bottled. It wasn’t until 1982 that Giacosa acquired the Falletto di Serralunga d’Alba vineyard after increases in estate bottlings made purchasing fruit more difficult. Made only a few times each decade, Giacosa’s ‘red label’ riserva Barolo and Barbaresco are among some of the most sought-after of all fine wine. In 2006, Giacosa suffered a stroke which left him unable to work at the winery despite purportedly later making a full recovery. Longtime oenologist, Dante Scaglione continued winemaking until leaving the estate in 2008 only to return three years later.

Little has been written, or shared for that matter, about Giacosa’s particular vinification methods. Nevertheless, one can be sure that, as is true for almost every imminent fine wine, there is no great secret. The more practical reason for Giacosa’s excellence, albeit less exciting, is a lifelong commitment to refining a ‘simple’ set of practices coupled with a clear vision. Giacosa knew exactly what he had to do to forge imposing, monumental wines with bewitching aromatics and baroque texture. Whilst contemporary releases haven’t met these same breathtaking standards—many consider 2005 the final great vintage—the estate remains of great significance and has in recent years produced increasingly compelling releases, defined by greater restraint, complexity and mouthfeel.