About this wine
Vineyard and terroir
The vines yield 45 hL/ha. Fruit for the Bruno Giacosa label is purchased from local growers, with Bruno Giacosa personally overseeing its quality.
Vinification
Fermentation takes place in temperature-controlled stainless-steel tanks.
Ageing
The wine matures for 12 months in large oak botti, followed by two months in bottle.
