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Made from 100% Pinot Noir grown in Lombardia, Giacosa's Brut Spumante is made in the traditional Champagne method and a 'blanc des noirs style. Ripe fruit is complimented by a twist of minerality and an alluringly creamy texture. One of the greatest sparklers in all of Italy. Although Giacosa is one of Piemonte's foremost producers (of Barolo and Barbaresco), he elects to produce this 100% Pinot Nero spumante in Piemonte's neighboring region of Lombardia—formerly a part of Piemonte—specifically in the Oltrepo Pavese zone. While many styles of wine are permitted in this region, the DOC regulations specifically provide for a metodo classico spumante composed of 70% Pinot Nero. In recent years, this region has attracted the notice of Italian wine connoisseurs and its terroir—marked by slopes rich in limestone—supports the contention that the area is suited to the production of wines of substance. Oltrepo Pavese's local varieties include Riesling Renano, Riesling Italico, and Uva Rara. First bottled in 1983, the initial fermentation of this sparkler is carried out in stainless steel. Following secondary fermentation in bottle and hand riddling, the wine ages on the lees for a period of 24 to 30 months prior to release. Subtly delineated by scents of fruit and yeast, Giacosa's Brut is elegant and marked by a persistent perlage; it is dry and lively on the palate.
A profound passion for Piemontese wine handed down for three generations Bruno Giacosa, a man of few words but eloquent talent, practices an extremely simple philosophy based on the respect of traditions both in the vineyard and in the cellar. Giacosa brings out a richness of flavor and an intensity of character to produce wines of meditation. In addition to Bartolo Mascarello, Giacomo Conterno, and Aldo Conterno the Giacosa estate is the most respected producer of traditional style Barolo.
Giacosa is not an enologist, which surprises most people. He learned by working with his father and grandfather and became fascinated by what could be created from the grape. Bruno feels that wines were better in the past, when there was less sophistication and treatment made to both grapes and wine, less handling. The yields were smaller as well. In the old days, he points out, things were done more simply and with more care.
Until recently Giacosa owned no vineyards; he bought all the grapes he required, selecting, as he still does, from some of the area’s best sites. In 1982, he bought the Falletto vineyard in Serralunga. Giacosa firmly believes in the value of single-vineyard bottlings. Crus are only bottled in the better vintages, and if a wine does not attain a very high standard, he either declassifies it, selling the wine as a simple nebbiolo, or he does not bottle it at all. That said, the high hill country positioning—400 metres above sea level—the propitious south/southwest sun exposure, and the peculiar microclimate of the amphitheatre-like vineyards assure a remarkable location for vines. Given the combination of all of these elements, Bruno Giacosa understandably produces an extensive range of high-profile bottles.
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