Bruno Giacosa Barbera d'Alba 2003
Product Details
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Somm Note
Winemaker Notes
Made from 100% Barbera
The first vintage was bottled in 1960, and 40,000 bottles are produced annually.
Production area: varied - located 800-1,300 ft. above sea level, with
varied exposure and a clay,sand soil composition
Vineyard characteristics: varied acres planted in varied with a density of 1,821 vines per acre. The vines are planted in the Guyot method and yield 3.2 tons per acre.
The harvest was carried out in early October
Vinification & Aging
Type of Press: Pneumatic
Method of extraction: pumpovers and punchdowns
Length of Maceration: 14 days
Fermented in in stainless steel at a temperature of 84 degrees for days.
Malolactic fermentation is totally carried out
Filtered: Filtered
Fining: Fined
Aging Container:
Type: in large French oak barrels
The wine is aged for 11 months followed by an additional 3 months in bottle prior to release from the winery.
Total Acidity: 6.3 gram(s) per liter
pH: 3.50
Dry Extract: 26.3 gram(s) per liter
Alcohol Content: 13 % alc. by volume
Residual Sugars: 3 gram(s) per liter
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One of the legendary winemakers of the world, Bruno Giacosa crafted the most prestigious single-vineyard Barolo and Barbaresco wines during a career that spanned nearly eight decades. He joined the family business at the age of 15, representing the third generation of his Langhe winemaking family. Giacosa’s unfailing pursuit of perfection, his unrivalled palate and his intimate knowledge of vineyards in the Langhe quickly drew recognition and helped establish Piedmont as a leading wine region. In 1982, Giacosa began to acquire prime parcels in Serralunga d’Alba, La Morra and Barbaresco to produce wines that are rightly regarded as the finest expressions of Nebbiolo.
His legacy rests with daughter Bruna, who continues to uphold her father’s winemaking philosophy to respect traditional techniques while using the best of modern technology. The goal is for each distinguished site to produce articulate, unique wines.
The “Azienda Agricola Falletto – di Bruno Giacosa” label represents wines made from estate vineyards. The “Casa Vinicola Bruno Giacosa” label appears on wines made from purchased grapes that are made with the same care in the Nieve winery.
Friendly and approachable, Barbera produces wines in a wide range of styles, from youthful, fresh and fruity to serious, structured and age-worthy. Piedmont is the most famous source of Barbera; those from Asti and Alba garner the most praise. Barbera actually can adapt to many climates and enjoys success in some New World regions. Somm Secret—In the past it wasn’t common or even accepted to age Barbera in oak but today both styles—oaked and unoaked—abound and in fact most Piedmontese producers today produce both styles.
An historic village situated right in between the famous regions of Barolo and Barbaresco, Alba is also the name for the larger wine region surrounding the village.
In a sense, “Alba” is a catch-all phrase, and includes the declassified Nebbiolo wines made in Barolo and Barbaresco, as well as the Nebbiolo grown just outside of these regions’ borders. In fact, Nebbiolo d’Alba is a softer, less tannic and more fruit-forward wine ready to drink within just a couple years of bottling. It is a great place to start if you want to begin to understand the grape. Likewise, the even broader category of Langhe Nebbiolo offers approachable and value-driven options as well.
Barbera, planted alongside Nebbiolo in the surrounding hills, and referred to as Barbera d’Alba, takes on a more powerful and concentrated personality compared to its counterparts in Asti.
Dolcetto is ubiquitous here and, known as Dolcetto d'Alba, can be found casually served alongside antipasti on the tables of Alba’s cafes and wine bars.
Not surprisingly, given its location, Alba is recognized as one of Italy’s premiere culinary destinations and is the home of the fall truffle fair, which attracts visitors from worldwide every year.