Bruno Giacosa’s Barbera d’Alba comes from vineyards tended by long-standing, trusted growers between Neive and Alba: an old-school choice (in the noblest sense) that favors trust and stylistic continuity over parcel collecting.

We’re in the hills of Neive and the municipality of Alba, within the Barbaresco area: marine-origin calcareous marls alternate with sands (Lequio/Sant’Agata Fossili formations). These soils enhance aromatic finesse and a salty drive—perfect for a Barbera that’s vertical yet not lean.

100% Barbera from southwest-facing vineyards (vines 33–41 years old; yield 50 hl/ha). Fermentation and maceration in stainless steel for ~20 days, malolactic completed, then 14 months in oak (large casks, as per house practice) and bottling in May 2025. Alcohol 14.5%; about 22,000 bottles.

Ruby red. On the nose, cherry and small red berries with hints of violet; on the palate it’s brisk, juicy, and well balanced, with lively acidity and a clean finish marked by a saline-mineral edge. In two words: elegant energy. (Official winery/importer notes; floral/fruit descriptors also confirmed by independent 2023 tastings.)

While many Barberas lean on extraction and “talkative” oak, Giacosa insists on fruit precision, restraint, and large casks: less vanilla, more terroir. It’s the house’s classic path, delivering pleasure right away and the capacity to evolve for 10–15 years (recommended window 2025–2041).