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 Serralunga d’Alba. Altitude: 320 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: southwest. Soil: clay–calcareous marl interspersed with grey-blue sandstones. Training system: traditional Guyot, fruit cane with 8–10 buds bent into an arch, plus 1–2 buds for renewal.

Winemaking

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

Ageing

At least 12–16 months in large Slavonian oak barrels (30–40 hl), followed by 2–3 months in bottle.

Tasting notes

Color: intense ruby red with orange reflections, tending towards brick with ageing. Aroma: subtle and delicate, with a well-expressed bouquet of violet, raspberry, and sometimes licorice, which becomes more pronounced with ageing. Taste: dry, well-bodied, with spicy notes. Rightly tannic when young, velvety and harmonious. Notes: Of the same family as Barolo, since it derives from the same grape variety. Differs from its elder brother as it is ready to drink the year after harvest. A fresh and lively wine, distinguished by a joyful yet elegant bouquet, intense fruitiness, enlivened by wild strawberry and blackberry notes. The finish recalls grapes dried on the vine.

Best enjoyed in its early years.

Serveerimistemperatuur: 19 – 20 °C