Based in Neive near Alba, the late and legendary Bruno Giacosa was the third generation to make wine at the family estate in the Piemonte region of north-west Italy, earning a reputation both for Barolo and Barbaresco, as well as making fine barbera and dolcetto, and for being a traditionalist when it comes to winemaking, preferring to make wine more simply and with more care. Bruno, who made wine from the 1940s, was also renowned for being a perfectionist, only bottling his finest labels in the very best years. The estate is now run to the same exacting standards by his daughter Bruna, who has played an increasingly central role in the business over recent years.
Although the estate doesn't have many vineyards of its own (grapes are sourced mostly from carefully selected, trusted growers, some of whom they have worked with for decades) production is single-vineyard wines where possible. The 20 hectares of vines they do have are split between Barbaresco and Barolo: the latter are at Serralunga and La Morra, and the Barbaresco vineyards are at two of the appellation's most prestigious crus, Asili and Rabajà. The vines are up to 500 metres above sea level, and most have excellent south-western exposure to the sun.
The wines are fermented in stainless-steel vats, before undergoing ageing in large French oak botti (barrels), which for the finest Barolos and Barbarescos lasts for up to four years.