Bruno Giacosa is a myth. Working with his father, he became fascinated by the different terroirs of nebbiolo, the great grape variety with which Barolo and Barbaresco are produced. The Giacosa philosophy includes limited treatments, handling of the grapes while on the vine and traditional vinification (very long maceration on skins, large wooden barrels…). The winery is one of most respected of traditionally styled Barolo and Barbaresco, crafting long-aging wines, as well as Bartolo Mascarello, Giuseppe Rinaldi, Teobaldo Cappellano and Giacomo Conterno. Bruno may have passed away, but his heritage remains in the estate that bears his name and the winemaking that he taught his children. Nowadays the Bruno Giacosa estate encompasses 20 hectares (49 acres) of vineyards. In infrequent vintages that are deemed exceptional, a Riserva is produced which is given a red label
~ ANTONIO BOCO, Gambero Rosso ~
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