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Bruno Giacosa Barbaresco Rabajà is a red wine made from the Nebbiolo grape variety by Bruno Giacosa in the Barbaresco DOCG appellation, Piemonte.
Bruno Giacosa Barbaresco Rabajà is a red wine made from the Nebbiolo grape variety by Bruno Giacosa in the Barbaresco DOCG appellation, Piemonte.
In 1980, Giacosa began acquiring privileged plots in Serralunga d'Alba, La Morra and Barbaresco, with the aim of making wines that are rightly considered to be the best expressions of Nebbiolo. His legacy now falls to his daughter, Bruna, who continues to uphold her father's winemaking philosophy by respecting traditional techniques while incorporating the best of modern technology. The main objective is to allow each distinguished site to produce unique wines with great personality.
Rabajà is considered one of the most outstanding single vineyards in the Barbaresco region. Bruno Giacosa's vineyards cover 0.6 hectares and are planted on soils with a clay and limestone composition.
The fermentation and maceration process of this wine takes 25 days in oak vats. Malolactic fermentation has been fully developed, and then the wine undergoes a period of refinement of 20 months in oak barrels, followed by an additional 17 months in bottle.
The wine has a garnet red colour with subtle orange glints. On the nose, it has a complex bouquet with spicy notes, violets and fresh red fruits. On the palate, it is structured and full-bodied, with fine tannins. It also stands out for its excellent persistence on the palate.
Bruno Giacosa Barbaresco Rabajà is a red wine made from the Nebbiolo grape variety by Bruno Giacosa in the Barbaresco DOCG appellation, Piemonte.
Bruno Giacosa Barbaresco Rabajà is a red wine made from the Nebbiolo grape variety by Bruno Giacosa in the Barbaresco DOCG appellation, Piemonte.
In 1980, Giacosa began acquiring privileged plots in Serralunga d'Alba, La Morra and Barbaresco, with the aim of making wines that are rightly considered to be the best expressions of Nebbiolo. His legacy now falls to his daughter, Bruna, who continues to uphold her father's winemaking philosophy by respecting traditional techniques while incorporating the best of modern technology. The main objective is to allow each distinguished site to produce unique wines with great personality.
Rabajà is considered one of the most outstanding single vineyards in the Barbaresco region. Bruno Giacosa's vineyards cover 0.6 hectares and are planted on soils with a clay and limestone composition.
The fermentation and maceration process of this wine takes 25 days in oak vats. Malolactic fermentation has been fully developed, and then the wine undergoes a period of refinement of 20 months in oak barrels, followed by an additional 17 months in bottle.
The wine has a garnet red colour with subtle orange glints. On the nose, it has a complex bouquet with spicy notes, violets and fresh red fruits. On the palate, it is structured and full-bodied, with fine tannins. It also stands out for its excellent persistence on the palate.
