Giacomo Vico : The Fruit Does Not Fall Far From the Tree

Giacomo began producing all the typical wines of the Langhe and Roero areas, which sold by the barrels with metallic label from the cellar. Then the wines were sold in demijohns (glass containers of 54 liters). To date, Giacomo Vito still has numerous old labels of Barolo, Barbaresco, Nebbiolo, Barbera, Freisa, Bonarda, Grignolino, and Brachetto.

In 1952, at the death of Giacomo, his son Dario ceased his father’s activity to devote himself full-time to the automobile field.

The premises and equipment were then rented at different times to two different companies that began to make wine under other brands.

In 1990, the grandchildren thought to restructure the old rooms used by the great-grandfather “Giacomo”. The most modern technologies are purchased for a correct vinification of the grapes, accompanied by wooden barrels for the aging of red wines. It became a family business once again.

In 1992, Corrado (grandson) and wife Anita with their son Alessandro, began to make wine under the name “Giacomo Vico”.

Animated by the same spirit of the founder, focusing exclusively on high-quality products and making grapes from the territory, the land of Roero, began a beautiful adventure made of great professional commitment but also of great satisfaction.

GIACOMO VICO BUSINESS NEWS JAPAN

Vineyards

They have several vineyards and are located in some of the most beautiful and productive areas of the Roero area, as well as on the hills of Valmaggiore or Patarrone, areas from which they obtain their finest wines.

To date, the vineyards reach an area of ​​17 hectares, 15 of which are in production and are distributed in four municipalities, Vezza d’Alba (Valmaggiore hill), Canale (Patarrone hill), Castellinaldo and Priocca.

Awarded Wines:
1. Roero DOCG Reserve “Giacomo Vico”

Grape variety : 100% Nebbiolo
Vinification: alcoholic fermentation in steel in contact with and skins at controlled temperature and malolactic in wood
Aging : 3 years in 300-liter oak barrels and further aging in the bottle
Longevity: 10/15 years in optimal conditions
Organoleptic characteristics: the nose is intense, fragrant with hints of strawberry, cherry, licorice, and chocolate. In the mouth, it is dry, persistent and lightly tannic. This important wine is our most personal interpretation of a vine and its territory: the Roero

2.Roero DOCG “Bricco Patarrone

Grape variety : 100% Nebbiolo
Vinification: alcoholic fermentation at a controlled temperature in steel contact with the skins, 2 délestage and malolactic fermentation in wood
Aging: 2 years in large oak barrels and 1 year in the bottle
Longevity: 10 years in optimal conditions
Organoleptic characteristics: of intense shade, it has a fragrant aroma with hints of strawberry and cherries; slightly spicy with liquorice and chocolate background. Dry and decisive taste, rightly tannic

3.Langhe Rosato DOC “Rosero

Grape variety : Nebbiolo
Vinification: maceration in contact with the skins for 2 days and alcoholic fermentation in stainless steel tanks
Aging: in steel 3 months on fine lees
Marketing: 8 months after harvest
Longevity: 2-3 years in optimal conditions
Organoleptic characteristics: bright rosé color, delicately tannic, fresh with aromas of red berry fruit with a prevalence of raspberry and wild strawberry

Among several of their awards were the recent Japan Awards 2019 where they gained several more medals to add.

Wine tastings and tours are available throughout the year. For more information about their wines, CLICK HERE