LocationNeive, ITA



The Giacosa Fratelli winery is located in Neive, in the heart of Piedmont’s Langhe region, just a few miles from Alba. The winery has a very long family history and tradition: founded by Giuseppe Giacosa in 1895 in Borgonuovo, the winery was later expanded by Giuseppe’s son Leone and moved to its current location in nearby Neive. Leone devoted all his time to improving vinification and aging techniques of Alba’s typical wines: Nebbiolo, Barbera and Dolcetto. In 1960, after forty years of hard work and two World Wars, Leone turned the business over to his sons, Valerio and Renzo (the actual ‘Fratelli’ in the winery name) who further improved and expanded the winery, acquired and leased long-term vineyards in Monforte and Castiglione Falletto, among the best Barolo-producing areas, as well as in Rio Sordo and Basarin for their exclusive Barbaresco. The work in the cellar improved even more and the sale of wine increased from casks to demijohns, to finally being sold in bottles.


In 1990, Valerio’s son Maurizio and Renzo’s son Paolo took over the helm of the business and set their sights on increasing the vineyards owned in areas where the noblest wines of the Langhe are produced: in 1991, they purchased the vineyards of Cascina Canavere in Bussia and San Pietro in Monforte d’Alba, in 1994 they bought the Vigna del Mandrolo in Scarrone, Castiglione Falletto. Renzo and Maurizio currently manage a total of 50 hectares of vineyards with a production of approximately 800,000 bottle per year.


The focus is on a reliable representation of each varietal, obtained by ensuring healthy grapes in the vineyards. The secret in producing fine wines lies in the land and Giacosa has given a green focus to the winery and is fully devoted to reducing the impact on the environment by using solar panels for energy production, managing and channeling rain water, eliminating the use of herbicides and pesticides, fertilization using grape skins, compensating CO2 emissions by maintaining the woodlands around the vineyards.


In the wine cellar, turning grapes into wine is done carefully and with respect. Technology and innovation work alongside traditional, firmly-rooted techniques, allowing Giacosa to produce a distinct range of wines, offering great value and outstanding quality.