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Manufactured by Barbera grapes exclusively from property vineyards by Azienda agricola Falletto. The harvest is manual and takes place in October, in the cellar cement tanks are used for fermentation with indigenous yeasts with a long maceration period of two weeks. Once fermentation is complete , the wine is aged in large oak barrels for 16 months.
Bruno Giacosa is one of the few characters to have really made history and to have actively participated in the revival of Langa wines. Now that his experience are being felt, "the Silent Master" has passed the baton to his daughter Bruna, who drew the historic winemaker of Giacosa: that Dante Scaglione who for 17 years had "shaped" magnificent wines and territorial from purchased grapes before and then from properties. Historically House Giacosa is the result of three generations of vinicultori summarized in passion, wisdom and foresight to Bruno Giacosa; about the origins see the company act as negociant and only later as also owner of 21 hectares of vineyard in the Langhe and Roero. The consequence was the creation of two different entities: the Farm Falletto with its twenty hectares of vineyards in Serralunga d'Alba districts (The Fortresses of Falletto), La Morra (Vigna Croera) and Barbaresco (Vineyard Asili and Rabajà) and Casa Vinicola Bruno Giacosa bottling grapes purchased from historical conferitori, owners of vineyards particularly suited. In the cellar the Master requires diligent work done by capable people, who know how to follow the rhythms of nature in the vineyard, without force. In the vineyard principles of rational cultivation are practiced with respect for tradition and the environment. You can sum up the working methods as "a harmonious fusion between past and present; the modern technology that supports the tradition, to get a better expression of identity between Vine and Wine". The resulting wines are traditional mold and perfectly consistent with the territory of origin, the real representatives of the Terroir. The range is very wide, ranging from wines "basic" to the Red Label, researched and precious.