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Bruno Giacosa is renowned as one of the greatest winemakers in all of the Langhe. Born in Neive in1929, he began working in the family business at the age of 15, following his grandfather Carlo and his father Mario. ‘A man of few words but eloquent talent’, he follows a simple philosophy: believing that ‘wines were better in the past’, when yields were lower, farming simpler yet more fastidious, and winemaking was less about tools and techniques and more about simply preserving the intrinsic quality of a given vintage, he produces wines that combine richness of flavour and great character.

Historically Giacosa was ranked along with Gaja and the Produttori del Barbaresco as one of the greatest producers in Piemonte; since the 1960’s, quality has continuously improved. In 1967, Bruno began bottling single vineyard Barolos and Barbarescos with the cru name on the label; in 1982 he bought the spectacular Falleto vineyard in Barolo; in 1996 portions of Asili and Rabaja. Legendary oenologist Dante Scaglione joined Giacosa in 1990; although he left briefly in 2008, by 2011 he had returned. Increasingly the focus of Giacosa is single vineyard, estate bottled wines of the very highest quality. Grapes from the top sites - typically prime south-facing vineyards at high elevation (c 400 metres) - are farmed ‘simply but with more care’. Crus are only bottled in top vintages – otherwise the wine is declassified, sold in bulk as nebbiolo, or simply not bottled. Interestingly for a staunch traditionalist, winemaking involves 30 days of maceration on the skins (not the historic 50+) and ageing in 5,000L botti made of French, not Slavonian, oak.

Since he suffered a serious stroke in 2006 Bruno’s daughter Bruna has taken a leadership role in the winery. He has since made a full recovery, and his stringent perfectionism continues to define the wines of both Azienda Agricola Falleto di Bruno Giacosa (the estate wines) and Casa Vinicola Bruno Giacosa (wines from leased vineyards).

The wines of Bruno Giacosa are classic ‘vini da meditazione’; rich yet full of aromatic delicacy, elegant yet structured, powerful, and built to last.