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Wine Bruno Giacosa, Nebbiolo d'Alba DOC, 2013

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Tasting Notes


Wine garnet-red color.


The taste of wine is dry, full, harmonious, with good structure, pleasant tannins and a long finish.


The wine has an intense, but at the same time delicate aroma with floral undertones.


The wine goes well with red meat and game, mature cheeses.

Interesting Facts

Bruno Giacosa, Nebbiolo d'Alba - dry red wine made ​​from the same grapes. Yields of the vines is 45 hl / ha. Fermentation of grapes under strictly controlled temperature takes place in steel tanks. Aged in large oak casks (Botti) lasts for 12 months, then the wine is aged 2 months in bottles. Wine storage potential is 5-6 years.

Bruno Giacosa - the third generation of the family a nice wine - a perfectionist who, having tremendous wealth of knowledge, experience and traditions, with picky and care refers to every detail of the process of wine production, from the vineyard to bottling choice. The winery is owned by Bruno, produces wines under two brands: "Bruno Giacosa" and "Azienda Agricola Falletto". For the first grapes purchased from local winegrowers - owners of prestigious vineyards, and Bruno himself controls the quality of the delivered grapes. Second brand of wine made from the harvest from its own vineyards, covers an area of ​​twenty hectares in Serralunga d'Alba, La Morra and Barbaresco. Cellars winery is located in Neive. They are furnished with the latest technology, which does not prevent, however, produce a wine that retains its individuality, with respect to the age-old traditions. In 1980, Bruno started the production of sparkling white wine by the method "Champenoise", which proved to be very successful and popular.


  • Color depth: saturated
  • Body/Saturation: full-bodied
  • Serving temperature: 16-18°C
  • Website:
  • Aging potential: 5-6 years
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In our store you can buy wine Bruno Giacosa, Nebbiolo d'Alba DOC, 2013, price Bruno Giacosa, Nebbiolo d'Alba DOC, 2013 — $ 38. Producer wine Bruno Giacosa. Delivery Bruno Giacosa, Nebbiolo d'Alba DOC, 2013.

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