Bruno Giacosa

The Giacosa family wine business has roots dating back to the late 19th century, starting with Carlo Giacosa, followed by his son Mario. Bruno Giacosa began working with his father in the 1940s as a grape broker, a role that allowed him to develop an extensive knowledge of the vineyards throughout the Langhe region. He launched his own label in 1960 and produced his first commercial bottlings of Barolo and Barbaresco from the 1961 vintage. Since the 1980s, his daughter Bruna Giacosa has been involved in the management of the estate and took full control after her father's death in 2018. The winery is based in Neive and remains a family-owned operation.

The winery operates under two separate entities: Casa Vinicola Bruno Giacosa, which sources grapes from long-term grower partners, and Azienda Agricola Falletto, which produces wine from estate-owned vineyards. The most prominent estate holding is the Falletto vineyard in Serralunga d'Alba, purchased in 1980, which is known for its steep slopes and limestone-rich soils. In the cellar, the winemaking adheres to traditional Piedmontese methods. Grapes undergo fermentation in stainless steel for up to three weeks at controlled temperatures. The wines are then aged for several years in large, neutral oak casks known as botti, rather than in small new oak barrels. This approach is intended to preserve the clarity of the fruit and the specific character of each vineyard site.

The producer is best known for its single-vineyard expressions of Barolo and Barbaresco, which helped establish the practice of labeling wines by their specific cru in the region. The highest quality wines are designated as Riserva and are recognizable by their distinctive red labels. These red labels are only produced in exceptional vintages when the quality meets the family's strict criteria. If a vintage does not meet these standards, the winery chooses not to bottle its top wines at all. Beyond the Nebbiolo-based reds, the estate is also recognized for its white Roero Arneis and its red wines made from Barbera and Dolcetto. The winery maintains a reputation for consistency and for producing wines with significant potential for long-term cellaring.