Giacomo Vico
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Giacomo Vico

Giacomo Vico

Amidst the green of the hills sloping gently down towards Canale, just a few hundred metres from the old town centre, lies our winery.

In this setting – today as in the past – tradition and technology merge to create a unique, unmistakable wine. Together with you we will make a short tour of the cellars, seeking to understand the techniques and secrets of the processes that take place here, right through from the grape-harvest to ageing in the bottle.
 
These are the tanks in which, besides the working of the musts during the vintage, Arneis,Favorita and Birbet evolve and mature under the constant supervision of the wine-maker by means of a complex refrigeration system.
Unlike the reds, these wines do not undergo any refining in wood.
The great red wines – Barbera, Nebbiolo and Roero – are, on the other hand, matured in oak barrels and casks for a period of time varying between 6 and 18 months to bring out their colour, bouquet and flavours to the full.
 
Roero and Barbera Superiore are aged in wood for one or two years before they are bottled and left lying in special racks in the cellar at a constant temperature of 10°-12° C for one year prior to their release.