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Bruno Giacosa - Barbaresco Asili 2012
- Producer Bruno Giacosa
- Country Italy
- Region Piemonte
- Appellation Barbaresco
- UPC 0 15643 53199 6
Winery Technical Data
2012 ASILI BARBARESCO DOCG
Grape variety: Nebbiolo
Subarea: Asili (Village of Barbaresco)
Exposure: South, Southwest
Soil: Calcareous clay with a good percentage of sand
Age of vines: 18 years old
Harvest date: 23-24 September 2012
Fermentation and maceration: 13 days in stainless steel vats
Malolactic fermentation: developed
Refinement: 18 months in French oak + 6 months in bottle
Bottling: July 2014
Alcohol: 14.5% vol.
Total acidity: 5.60 g/L
pH: 3.58
Total extract: 29.2 g/L
Sensory analysis:
The nose offers red fruit characters and aromas of roses and dried flowers. The
palate presents good structure supported by excellent freshness. Tannins are
present, but they are sweet and silky.
Grape variety: Nebbiolo
Subarea: Asili (Village of Barbaresco)
Exposure: South, Southwest
Soil: Calcareous clay with a good percentage of sand
Age of vines: 18 years old
Harvest date: 23-24 September 2012
Fermentation and maceration: 13 days in stainless steel vats
Malolactic fermentation: developed
Refinement: 18 months in French oak + 6 months in bottle
Bottling: July 2014
Alcohol: 14.5% vol.
Total acidity: 5.60 g/L
pH: 3.58
Total extract: 29.2 g/L
Sensory analysis:
The nose offers red fruit characters and aromas of roses and dried flowers. The
palate presents good structure supported by excellent freshness. Tannins are
present, but they are sweet and silky.
Vinification
Bruno Giacosa’s winemaking philosophy combines a respect for tradition and conservative winemaking with the selected
use of modern technology to obtain the best expression of each vineyard’s terroir. He is convinced that great wines begin in
the vineyard with the production of grapes cultivated by experienced growers. This belief pushes him to improve quality
with every harvest. In the cellar, the goal is to produce a wine that maintains its identity from vine to bottle, so winemaking
methods are traditional and in full respect of the grape’s typical characteristics.
use of modern technology to obtain the best expression of each vineyard’s terroir. He is convinced that great wines begin in
the vineyard with the production of grapes cultivated by experienced growers. This belief pushes him to improve quality
with every harvest. In the cellar, the goal is to produce a wine that maintains its identity from vine to bottle, so winemaking
methods are traditional and in full respect of the grape’s typical characteristics.