Nebbiolo d’Alba DOC 2024

    Bruno Giacosa | Piedmont
    Bruno Giacosa | Via XX Settembre 52 | IT 12057 Neive

    Nebbiolo d'Alba DOC 2024
    39,00 €

    05203824 · 0,75 l · 52,00 €/l · Price (DE) incl. VAT, excl. Shipping< 24 units available

    • Grape variety: 100% Nebbiolo
    • Cultivation: conventional
    • Maturation: 14 months in oak barrels
    • Filtration: yes
    • Alcohol content: 14,50 % vol
    • Serving temperature: 18‑20 °C
    • Storage potential: 2035+
    • Closure: natural cork
    • Food recommendations
      tagliatelle al ragù di cinghiale, risotto ai funghi porcini with parmigiano
    • Total extract: 29,85 g/l
    • Total acidity: 5,93 g/l
    • Residual sugar: 0,81 g/l
    • Sulfite: 43 mg/l
    • pH value: 3,52
    • Allergens
      contains sulphites
    Character
    • Strong/spicy/earthy
    • Tannin-containing and/or acid-stressed
    Fits to
    • Dark meat
    • Medium old cheese
    • Hearty late afternoon snack
    • Game birds
    • Grilled of any kind
    • Pizza/pasta/casseroles and others
    • Risotto
    • Mild game dishes
    stored air-conditioned

    Bruno Giacosa was not a man of long explanations. His credo could be summarised in one sentence: perfect grapes, minimal intervention, the terroir does the rest. Since his death in 2018, his daughter Bruna has continued to run the winery in Neive with winemaker Dante Scaglione – the same philosophy, the same meticulousness, the same conviction that Nebbiolo needs no help if it grows in the right place. The Nebbiolo d'Alba does not come from the Langhe, but from the Roero – the left bank of the Tanar, the often underestimated opposite bank to Barolo and Barbaresco. The vineyards in the municipalities of Monteu Roero, Santo Stefano Roero and Vezza d'Alba lie on sandy, calcareous soils that show a different side to Nebbiolo than the heavy limestone marl of the Langhe: more accessible, more floral, with a natural lightness in the tannin. Vines between 20 and 30 years old, various exposures, harvested at the beginning of October. Spontaneous fermentation, 25 days maceration in steel tanks, complete malolactic fermentation. Matured for 14 months in French oak. Bottled without filtration.

    Bright ruby red in the glass. The nose reveals violets, cherry, raspberry, a hint of tar and tobacco – precise, without volume. Fresh and clearly structured on the palate, with fine tannins, lively acidity and a spicy, lingering final. Giacosa in the Roero. Reliable like clockwork. SUPERIORE.DE

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    • Fully Air-Conditioned Storage
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