Giacometto Bruno

Giacometto Bruno

www.giacometto.com

This cellar is run by Bruno Giaocmetto, who inherited it from his father in 2001. He is helped by his family and an oenologist, the only outsider involved in the business. 80% of the vineyards are to be found in the Caluso area, the rest in Romano Canavese. A total of six hectares are planted to vine and some 27,000 bottles are produced every year. The grapes are mostly erbaluce, but a small quantity of Nebbiolo is also grown to make Canavese Rosso. The cellar, which recently received the certification required to produce organic wine, bottles Erbaluce Autocton, international and style with cultured yeasts, spontaneous fermentation and grape selection, and the excellent spumante Erbaluce Metodo Classico. It also produces a Passito, with grapes raisined in crates in the attic for five months and will soon be releasing a Spumante Bio Rosato, too.
The chief characteristics of the wine are freshness, softness and length thanks to cold skin contact, adopted to limit the use of sulphites. The overseas market accounts for 20% of production, while the rest is sold in Italy.