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Barbera d'Alba 2017 - Bruno Giacosa Maximize

Barbera d'Alba 2017 - Bruno Giacosa

Data sheet
  • Winery: Bruno Giacosa
  • Denomination: DOC Barbera d'Alba
  • Nation: Italy
  • Variety: Barbera
  • Production area: Neive
  • Region: Piedmont
  • Year: 2017
  • Gradation: 14,0%
  • Bottle: 75 cl
  • In Vineyard: Manure as a natural fertilizer, use only copper and sulfur as a pesticide
  • Vinification: Fermentation in cement tanks
  • Yeast: Indigenous
  • Aging: The wine is aged in large oak barrels for 16 months
  • Match with: Cheeses
  • Serving Temperature: Temperatura 16°C.
  • Typology: Red
  • Ideal consumption: From 2019 To 2027
  • Our judgment: 91/100

21,50 €

Last 2 bottles in stock

02874 - 9BASSO

Warning: Last items in stock!

Produced only from Barbera grapes purchased by historical winemakers and vinified in the cellars of Casa Giacicola Bruno Giacosa. The harvest is manual and takes place in October, in the cellar cement tanks are used for fermentation, the same happens with indigenous yeasts with a maceration period of two weeks. Once the fermentation is complete, the wine is aged in large oak barrels for 16 months.

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wine description

Produced only from Barbera grapes purchased by historical winemakers and vinified in the cellars of Casa Giacicola Bruno Giacosa. The harvest is manual and takes place in October, in the cellar cement tanks are used for fermentation, the same happens with indigenous yeasts with a maceration period of two weeks. Once the fermentation is complete, the wine is aged in large oak barrels for 16 months.

aging capacity

Wine with good evolutionary prospects.

small tips

Taste it at a temperature of 16 ° C combined with Toma Raschera from the mountain pasture.

  • Product Name:Barbera d'Alba 2017 - Bruno Giacosa
  • Product Reference: 02874 - 9BASSO
  • By Bruno Giacosa - Az. Ag. Falletto
  • Price: 21,50
  • Product Width: 0.00 cm
  • Product Height: 0.00 cm
  • Product Depth: 0.00 cm
  • Product Weight: 1.50 kg
  • Description: Produced only from Barbera grapes purchased by historical winemakers and vinified in the cellars of Casa Giacicola Bruno Giacosa. The harvest is manual and takes place in October, in the cellar cement tanks are used for fermentation, the same happens with indigenous yeasts with a maceration period of two weeks. Once the fermentation is complete, the wine is aged in large oak barrels for 16 months.
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