Bruno Giacosa Roero Arneis DOCG 2022 (Piedmont, Italy) - [JS 94]
Bruno Giacosa Roero Arneis DOCG 2022 (Piedmont, Italy) - [JS 94]

Bruno Giacosa Roero Arneis DOCG 2022
(Piedmont, Italy) - [JS 94]


Regular price $50.00 Sale price $45.97 Save $4.03
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JS94
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About the Winery:
One of the legendary winemakers of the world, Bruno Giacosa joined the family business at the age of 15, representing the third generation of his Langhe winemaking family. Giacosa’s unfailing pursuit of perfection, his unrivaled palate and his intimate knowledge of vineyards in the Langhe quickly drew recognition and helped establish Piedmont as a leading wine region. His legacy rests with daughter Bruna, who continues to uphold her father’s winemaking philosophy to respect traditional techniques while using the best of modern technology. The goal is for each distinguished site to produce articulate, unique wines. Bruno Giacosa was one of two producers in Piedmont credited with saving Arneis by bottling the wine commercially in the late 1960s.

Age of Vines: 22-32 years
Refinement: 4 months in stainless steel vats + 1 month in bottle
Grapes: 100% Arneis
Alcohol: 14%


Food Pairing:
Tartare, fresh cold-cuts, warm and cold appetizers, first courses with strong flavours and white meat dishes. After a few years in the bottle, this wine is perfect with seasoned cheese.


Ratings & Reviews

94 Points - James Suckling:
Energetic and bright with sliced green apples, mangoes and citrus with some honeysuckle. It’s medium- to full-bodied with lovely fruit. Electric acidity. Salty at the end.

93 Points - Robert Parker's Wine Advocate (2021 vintage):
The Bruno Giacosa 2021 Roero Arneis is an especially luminous and fresh white wine that is packed with tropical fruits and floral notes. There is great freshness, and the wine reveals an elegant mineral signature. Production was reduced in this vintage (with some 150,000 bottles created) and even more so in 2022 due to the heat. Fruit for this wine is purchased in the neighboring Roero appellation. Harvest took place on September 17th, and the wine fermented in stainless steel at 16 degrees Celsius, lasting 15 to 20 days. It remained in contact with the fine lees for three months.