2022, Nebbiolo Valmaggiore, Bruno Giacosa

A refined expression of Nebbiolo from the esteemed Valmaggiore vineyard, crafted by Bruno Giacosa.

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About the Winery: Bruno Giacosa is a legendary producer in the Piedmont region of Italy, known for his meticulous attention to detail and traditional winemaking techniques. The winery has a rich history of producing some of the finest Barolo and Barbaresco wines, earning numerous accolades and a reputation for excellence.

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About Nebbiolo: A late-ripening, thin-skinned grape native to Piedmont, Nebbiolo is renowned for high acidity, firm yet refined tannins, and complex aromas often described as roses, red cherry, tar, and spice. It excels in well-drained soils and cooler exposures, yielding wines with notable longevity and finesse.

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Vineyard & Terroir (Valmaggiore): Located in the Roero across the Tanaro River from Barolo/Barbaresco, Valmaggiore features steep, sandy slopes that enhance perfume and finesse while softening tannins. The sitea¢€š¬€ž¢s excellent drainage and exposure contribute to vibrant aromatics and a silky texture.

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Winemaking: Traditional approach emphasizing purity of fruit: hand selection of grapes, gentle extraction to preserve elegance, and maturation in large neutral oak to frame structure without overt wood influence.

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Appearance: Bright ruby red with garnet reflections.

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Aroma: Aromas of red cherries, rose petals, and hints of spice and earthiness.

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Palate: Elegant and complex with flavors of red fruit, licorice, and a touch of tobacco, supported by fine tannins.

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Body: Medium-bodied with a graceful structure.

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Acidity: High acidity that provides freshness and balance to the wine.

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Cellaring Potential: Best enjoyed from 2024 to 2032, with potential for further aging.

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Perfect Pairing: Pairs beautifully with truffle risotto, roasted lamb, or aged cheeses like Parmigiano-Reggiano.

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Serving Temperature: 16-18a€š°C

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The information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change.