BRUNO GIACOSA

The traditionalist. This is how Bruno Giacosa was always reverently referred to because he rejected the vinification of Barbaresco and Barolo in barriques and always vinified his wines in large wooden barrels using traditional methods. However, even with this designation, Bruno Giacosa was, in fact, someone always open to new methods and maintained close contact with the "modernists" like Angelo Gaja and Elio Altare. This makes Bruno Giacosa more of a "modern traditionalist" than the label often associated with his winery.

Some aspects of Bruno Giacosa's "modern traditionalist" style include:

1. Wines are still aged, but typically for around a month compared to the previous practice of over 50 days.

2. Wines are aged in 5,000-liter barrels, with a preference for French oak over traditional Slavonian oak.

3. Bruno Giacosa consistently always let the wines mature longer than his colleagues, usually coming to market 2-3 years later.

Thanks to Bruno Giacosa's bold steps, the Piedmont wine region experienced a strong resurgence.

Those who are impatient and open Giacosa's wines too early usually find them closed and inaccessible. But if you are patient and allow the wines to mature in the cellar, you will enjoy elegant, complex, unique Barolo and Barbaresco. They are then truly an experience to be remembered for a long time. In the meantime, you can pass the time wonderfully with Nebbiolo and Roero Arneis.