At a glance

Producer

Bruno Giacosa

Region

Barbaresco, Piedmont, Italy

Grape variety

Nebbiolo

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$180 - $250 per bottle

Tasting profile

Notes of tar, rose petals, truffle, red cherry, and dried herbs; tannins still assertive; vibrant acid backbone.

Evolution: Will evolve toward more complex tertiary aromas like leather, forest floor, and earth over the next decade.

At peak: At peak, expect a silky texture with balanced acidity and integrated tannins; complex bouquet of red fruit, spice, and earthy components.

Structure

Acidity

High, vibrant acidity supporting long aging

Tannins

Firm and well-structured, ripe but still gripping

Alcohol

14.0%

Aging potential

30+ years given producer and vintage

Drinking window

Peak drinking

2028 to 2048

Optimal window

2024 to 2051

Current status

Approaching prime drinking but still developing

Current condition

The wine currently shows a tight structure with firm tannins and bright acidity; not fully open but showing signature elegance.

This wine is from a top Barbaresco vintage (2016) and one of Piedmont's most prestigious producers. Nebbiolo wines from Asili vineyard with Bruno Giacosa's precision typically show extended maturity and longevity. The drinking window extends 30+ years with peak complexity starting circa 12 years post vintage.

Food pairing

Pairs excellently with rich Italian dishes like braised beef, truffle risotto, aged cheeses, and game meats.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1-2 hours) — To soften firm tannins and allow complex aromas to open up.

Sustainability

Sustainability score: 7/10

Bruno Giacosa practices low-intervention winemaking with attention to soil health and limited chemical use; promotes biodiversity in vineyards; uses traditional natural yeasts.

While Bruno Giacosa is not certified organic or biodynamic, the estate is recognized for conscientious vineyard management focused on sustainability, minimizing chemical inputs, and preserving terroir integrity. The carbon footprint is moderate given international shipping, but the producer's traditional and small-scale practices contribute positively to environmental stewardship.