The winery Agricola Anselma Giacomo was founded at the beginning of the 20th century, when grandfather Felice made a choice — to follow tradition and produce exclusively red wines of the Langa.
Great attention is devoted to vineyard work, as great wines can only be made from grapes of the highest quality. To achieve this, beyond the land itself, hard work and immense passion are required. Since then, tradition has been preserved.
Located in the historic center of Serralunga d’Alba, the estate continues to produce only wines of the territory, in one of the most renowned areas for great Piedmont wines: Barolo, Barolo Collaretto, Barolo Riserva Vigna Rionda, Langhe Nebbiolo, Barbera d’Alba, and Dolcetto d’Alba.
Today, the winery is run by oenologist Franco Anselma (son of Giaculin, grandson of Felice), together with his wife Maria.
In the cellar, tourists and wine lovers are warmly welcomed, with the opportunity to discover and taste the estate’s wines in an environment rich in history and tradition.

Nebbiolo (Italian), or Nebieul (Piedmontese dialect) is a red Italian wine grape variety predominantly associated with the Piedmont region where, vinified mainly 100% pure, it makes the two important and well-known DOCG wiens Barolo e Barbaresco. Nebbiolo is thought to derive its name from the Italian word nebbia which means “fog”. During harvest, which generally takes place late in October, a deep, intense fog sets into this region where many Nebbiolo vineyards are located. Alternative explanations refers to the fog-like milky veil that forms over the berries as they reach maturity or that perhaps the name is derived instead from the Italian word nobile, meaning noble.

About the wine

Vineyard: Nebbiolo grapes from “Vigna Rionda” in Serralunga d’Alba. Altitude: 350 m above sea level. Harvest: manual, late October – early November. Average vine age: 30–60 years. Planting density: 2.20 × 0.80 m, about 4000 vines/ha. Exposure: south/southwest. Soil: A particular geological formation dating back to the Helvetian Miocene, rich in calcareous marl deposits, greyish-blue sandstones, lequio layers, and mineral residues. Vigna Rionda is well sheltered from the winds and enjoys an excellent microclimate for vine cultivation. Training system: Traditional Guyot: fruit cane with 8–10 buds bent into an arch, plus another with 1–2 buds for renewal in subsequent years.

Winemaking

Traditional vinification and ageing: floating cap fermentation lasting 18–22 days in cement tanks at 20–28 °C, with frequent pump-overs to optimize polyphenolic extraction.

Ageing

Barolo is a wine born with a polyphenolic profile characterized by important but rough tannins and delicate anthocyanins, requiring long ageing in large wooden barrels. Aged for 5 years in Slavonian oak casks of 30–42 hl.

Tasting notes

Color Intense ruby red with violet reflections, with a delicate bouquet of black berries. Medium-bodied, harmonious, and velvety. Aroma: Characteristic and delicate scent of black berries. Reminiscent of raspberry and violet, which become more refined and pronounced with ageing.Taste кich, full-bodied, with marked acidity, balanced and harmonious. An important red grape variety, widely cultivated, with very ancient origins.

Food pairing

A classic companion to Piedmontese mixed boiled meats, warm cured meats with lentils, cardoon pie, and the traditional bagna caòda. Serving temperature: 19 – 20 °C.

Quote: “With patience, one obtains a great wine that fears no rivals” (Giaculin Anselma)