History
The historic property
The central building is an old U-shaped cascina whose earliest traces date to 1800. Around 1850, the Serafino family—ancestors of the present family—constructed the original building above an underground cellar extending along almost its entire perimeter. Successive generations enlarged the winery with additional production and storage rooms while leaving the historic central body substantially unchanged.
Giacomo Vico and the early wine trade
The wine business dates to the late 19th century. Giacomo produced the traditional wines of the Langhe and Roero. At first, these were sold chiefly in 300- and 500-litre barrels identified by metal cellar plates. Sales subsequently moved to 54-litre glass demijohns and eventually to bottles. Surviving historic labels include Barolo, Barbaresco, Nebiolo, Barbera, Freisa, Bonarda, Grignolino and Brachetto.
In a later generation, Dario worked in the motor trade. His son Corrado followed him in that activity until 1970, when Corrado and his wife Anita returned to Canale to begin a new enterprise. Their renewed contact with the countryside and its wine culture encouraged Anita to consider reviving the family winery.
Reconstruction and revival in the 1990s
In 1990, once the couple’s three children had reached adulthood, renovation began in the old premises formerly used by their great-grandfather Giacomo. The family installed modern grape-processing and winemaking technology and complemented it with wooden barrels for ageing red wines.
In 1992, Anita and her son Alessandro resumed vinification under the Giacomo Vico name. Their programme focused on high-quality wines made from grapes associated with the Roero territory.
The 2010 expansion
In 2010, a large hill on the property was cleared to make room for new winery premises. The expansion increased production, maturation and storage capacity. It included 41 stainless-steel tanks with a combined capacity of 1,717 hl, intended for white wines and certain reds.
The same project introduced 300 m² of solar panels. These now provide approximately 40% of the business’s energy requirements from renewable generation.
Terroir
The vineyards lie in Roero in southern Piedmont, principally on the Valmaggiore and Patarrone hills. The 17 ha holding—15 ha currently in production—is distributed among Vezza d’Alba, Canale, Castellinaldo and Priocca.
Roero occupies the left bank of the Tanaro, which separates it from the Langhe. Its defining landforms include the rocche, steep, rugged formations created through erosion. Their exposed walls, sandy spires and ochre-coloured pinnacles reveal the area’s geological structure.
At Valmaggiore in Vezza d’Alba, the Nebbiolo, Chardonnay and Favorita sites are at 250 m above sea level. Their marly-sandstone soils contain approximately 80% sand and are rich in mineral salts.
The Patarrone Nebbiolo sites in Vezza d’Alba and Castellinaldo are also at 250 m. Their marly-sandstone soils include silt, are moderately calcareous and contain potassium and magnesium.
Winemaking
The winery combines its historic underground spaces with a modern production and storage wing. The original cellar runs below almost the entire perimeter of the building constructed around 1850. Its naturally stable temperature and humidity provide conditions for maturation. Parts of this cellar contain large wooden barrels for red wines, while barriques are used for Chardonnay and selected superior wines. Other underground rooms hold an archive of leading vintages and storage for newer releases.
Wood and stainless steel are the principal cellar materials. Large French-oak barrels predominate for Roero and Nebbiolo d’Alba, while 300-litre French-oak vessels are used for Roero Riserva “Giacomo” and Barbera d’Alba Superiore.
The 2010 winery extension added space for production, maturation and storage. Its 41 stainless-steel tanks have a combined capacity of 1,717 hl and are used for white wines and some reds.
Philosophy
The family’s declared objective since the 1992 revival has been to concentrate on high-quality production rooted in Roero fruit and to carry forward the founder’s spirit.
The cellar reflects a balance between continuity and technical development: the historic U-shaped building and underground maturation rooms have been retained, while successive generations added production and storage facilities, modern vinification equipment, stainless-steel tanks and purpose-built ageing areas. Wood remains central to the maturation of the principal red wines.
Environmental responsibility is framed as a continuing transition toward renewable energy. The 2010 solar installation, which provides approximately 40% of energy requirements, represents the principal documented step in that programme.