Bruno Giacosa

Dolcetto d'Alba DOC - Bruno Giacosa 2023

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Format: 75 cl

-17%

$32.42

Recommended price: $39.30

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Technical information

Producer	Bruno Giacosa
Name	Dolcetto d'Alba DOC
Variety	Dolcetto
Vintage	2023
Gradation	13.5%
Format	75 cl
Aromatic profile	Red fruits, almond, slightly spicy
Vinification method	Fermentation in steel at controlled temperature
Region	Piedmont
Production area	Alba
Country	Italy
Type	Red wine
Aging	Short, mainly in steel
Type of cask	Oak
Color	Ruby red
Serving temperature	16-18°C
Recommended consumption	Within 3-5 years
Pairing	White meats, cold cuts, fresh cheeses

Description

Il Dolcetto d'Alba DOC di Bruno Giacosa è un vino caratteristico che rappresenta al meglio l'essenza del Dolcetto, un vitigno tipico del Piemonte. Dal colore rosso rubino intenso con riflessi violacei, questo vino offre un bouquet olfattivo ricco e avvolgente. Al naso emergono note fruttate di ciliegia e mora, accompagnate da delicati sentori floreali di rosa e viola.

In bocca, il Dolcetto d'Alba di Bruno Giacosa si distingue per la sua freschezza e morbidezza. I tannini sono vellutati e ben integrati, conferendo una piacevole rotondità al palato. Il sapore fruttato si arricchisce di una leggera speziatura, con un finale lungo e persistente che lascia una sensazione di pulizia e armonia.

Questo vino è ideale per accompagnare piatti della cucina tradizionale piemontese, come agnolotti del plin, tajarin al ragù di carne, o carni rosse alla griglia. Grazie alla sua versatilità, si presta anche ad essere gustato con formaggi semi-stagionati e salumi.

Prodotto con metodi tradizionali e grande attenzione alla qualità, il Dolcetto d'Alba DOC di Bruno Giacosa è una scelta eccellente per chi cerca un vino autentico e rappresentativo del territorio piemontese. Ogni sorso racconta la passione e l'esperienza di un maestro del vino come Bruno Giacosa.

The winery

Bruno Giacosa – Winery in Piemonte

Discover the story and wines of Bruno Giacosa.

A historic Piedmontese winery based in Neive, renowned for its traditional expressions of Nebbiolo (Barbaresco and Barolo) and for wines such as Barbera, Dolcetto and Roero Arneis.

Region: Piemonte

Country: Italia

Founded: 1895

Grapes: Nebbiolo, Barbera, Dolcetto, Arneis, Grignolino, Chardonnay

Pioneer of single-cru bottlings in Barbaresco. A renowned Nebbiolo traditionalist using extended maceration and aging in large casks. Estate holdings and production are divided between Casa Vinicola Bruno Giacosa and Azienda Agricola Falletto. Historic headquarters in Neive. The company reports managing approximately 50 hectares of vineyards and a declared production capacity of around 600,000 bottles per year.

Shop all wines from Bruno Giacosa The winery Bruno Giacosa

Winery history

The Giacosa family has operated in the Langhe for generations: according to the company itself, the winery’s activity took shape as early as the late 19th century, with the purchase of a cellar in Neive in 1895. Bruno Giacosa built his reputation as a négociant by selecting exceptional grapes and was a pioneer of single-cru bottlings. In the following years the family expanded its vineyard holdings — among the most notable moves were the acquisition of the Falletto in Barolo and parcels in Barbaresco crus such as Asili and Rabajà — while continuing to produce wines also from grapes purchased from historic suppliers.

Production philosophy

Strong focus on the relationship with the land: rigorous grape selection, minimal intervention in the cellar and respect for traditional Nebbiolo winemaking techniques. The estate prioritizes quality over quantity and, according to historical sources, does not bottle vintages it deems insufficient.

Terroir and vineyards

Operates in the Langhe with roots in Neive; its wines come from key areas of Barbaresco and Barolo, including vineyards and plots in Serralunga d'Alba and historic Barbaresco crus such as Asili and Rabajà.

Awards and recognitions

Recognitions and honors: among the publicly reported honors, Bruno Giacosa was awarded an honorary degree by the University of Gastronomic Sciences in Bra.