The producer
Bruno Giacosa was a visionary who helped place the Langhe on the world wine map. Originally a grape trader (negociant) sourcing grapes for other large producers, before starting to make his own wines, he gained great knowledge of the vineyards across Barolo and Barbaresco – which without doubt guided his purchase of top vineyards in the region – Barbaresco Asili, Barbaresco Santo Stefano, and Barolo Le Rocche del Falletto. In the mid 1960s, Bruno Giacosa was amongst the first producers (along with Angelo Gaja and Beppe Colla) to make single vineyard bottlings of Barolo and Barbaresco.
The wines are made in a traditional style with as little intervention as possible, from fermenting only with wild yeast to ageing of the wines in large untoasted casks, which impart no flavour onto the wines. The wine range is divided in wines labelled ‘Casa Vinicola Bruno Giacosa’ which are made from purchased fruit, and wines labelled ‘Azienda Agricola di Bruno Giacosa’ which are made exclusively with estate owned grapes. Riserva bottlings are distinguished with red labels, and are made only in the best years and age for longer before being released onto the market.
The wine
Giacosa’s Rabaja bottling comes from a 0.6-hectare plot in the eponymous vineyard. Soils are rich in calcareous clay and the vineyard has southwest exposure at an altitude of 400 metres. Fermentation and maceration take place in stainless steel tanks and is followed by around 20 months ageing in French oak barrels. A linear and delicate wine yet with immense fruit concentration, power, and a long chiselled length. This is Nebbiolo at its best.
