Winemaker Notes
Intense ruby red. A subtle oak ageing enhances complexity while maintaining the fruity aromas of black currant and berries, notes of spices and tobacco which mingle well in this elegant red. Balanced and expressive, with characteristic Barbera acidity which will ensure enjoyment for several years.
Pair with a variety of dishes such as cold cuts, pasta, legume soups, roasted or braised meat, pork, stuffed poultry, and spicy cheeses.
Professional Ratings
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Robert Parker's Wine Advocate
The Giacosa Fratelli 2019 Barbera d'Alba Bussia Canavere opens to plump cherry and black currant. The wine is simple and focused mostly on primary fruit aromas, although some delicate spice, tar and tobacco-like tones do emerge at the back. These serve to flesh out and enrich the bouquet and give the wine more intensity in terms of mouthfeel.
Giacosa Fratelli is a fifth-generation, family-owned winery in Piedmont, Italy, where tradition, place, and sustainability come together in every bottle.
The story begins in 1895, when Giuseppe Giacosa—a local sharecropper—won the Italian lottery and used the prize to buy a small winery in Neive. More than a century later, the Giacosa family still farms these same hills, now led by brothers Maurizio and Paolo alongside the next generation, twins Alessandro and Mauro.
Today, Giacosa Fratelli owns organic vineyards across some of Piedmont's most celebrated appellations, including Monforte d'Alba and Castiglione Falletto in Barolo, and Neive in Barbaresco. Their vines grow in highly prized sites such as the Scarrone cru (Castiglione Falletto) — an elevated, south-facing hillside known for producing wines of depth, elegance, and remarkable aging potential. Additional vineyards, like Bussia (Monforte d'Alba) and Gianmate (Neive) allow the family to craft a diverse lineup that truly reflects Piedmont's terroir.
What truly sets Giacosa Fratelli apart is their deep commitment to sustainability. The winery is powered by solar energy, captures its own CO2 emissions, and uses rainwater recycling for irrigation. Organic viticulture and lightweight bottles further reduce their environmental footprint.
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.