The Barbera d’Alba by Giacosa is a full and juicy wine, capable of enlivening the daily table thanks to its pulp and freshness. Bruno Giacosa was arguably the most crystalline talent of Barolo, creating bottles that can be defined as immortal without fear of contradiction.

A staunch traditionalist, he was always a supporter of enhancing native Piedmontese grape varieties as well as their classic interpretation, with aging entrusted to large barrels. A loss that has left a great void among enthusiasts, even though his winery continues to produce liquids of extreme quality.

The Barbera d’Alba red comes from 100% Barbera grapes from the municipality of Barbaresco. All stages, from vinification to the vineyard approach, follow the logic of respecting the vine and territory; therefore, the use of any chemical or synthetic products is banned. In the cellar, spontaneous fermentations continue at a controlled temperature during which the must macerates for 12 days in contact with the skins, followed by aging for approximately 14 months in large oak barrels. Further rest in the bottle before being released to the market.

Bruno Giacosa Barbera d’Alba 2024. The Barbera d’Alba wine reveals itself in the glass with a typical, almost impenetrable ruby color. The nose is territorial and juicy, with ripe cherry, dog rose, and the typical vinous character of Barbera.

Drinking a place, as well as a grape variety. The tasting offers a wine in which freshness and pulp merge in a refreshing embrace, where everything is perfectly measured. Long persistence, carried by a refined saline substance. A gastronomic wine par excellence, it enhances territorial pairings such as typical ravioli del plin, or even medium-aged cheeses.

At the table: intense ruby color, typical Barbera nose of cherry, plum, small forest fruits, ripe red fruit, vinous hints, and light spice. Medium body on the palate, lively acidity. Serve at 16-18°C with tajarin with sausage ragù, agnolotti del plin with roast sauce, risotto with toma cheese and sausage, lasagna, vitello tonnato, bollito misto, or rabbit cacciatore, pork ribs.