Brezza Giacomo

The Brezza family has been cultivating vineyards and producing wines in Barolo since 1885. The winery is located near the historical centre of the ancient village of Barolo, a stone's throw from the estate vineyards and the family restaurant and hotel. It was founded in the early 1900s by Giacomo Brezza, who, with his father Antonio, started the bottling business back in 1910, as a true pioneer in the area. Today, the fourth generation is at the helm of the company, which continues in the name of tradition, continuing to produce a range of labels with a classic face, which interpret in an authentic and straightforward manner the best characteristics of the Langhe terroir.

At present, the estate covers an area of about 23 hectares, of which 20 are cultivated as vineyards, 16 within the Barolo appellation, and the rest as woods and hazelnut groves. The agronomic management follows the principles of certified organic farming, in full respect of the surrounding environment, with the aim of producing healthy grapes and making the most of the Langhe territory. Between the rows, the practice of green manure is used to increase biodiversity in the vineyard and the natural fertility of the soil. The soils are worked with light machinery to avoid soil compaction and pruning is carried out with great care, also to preserve a heritage of old vines, which in some cases reaches 75 years of age.

Harvests are carried out manually when the grapes have reached maximum ripeness, with selection of the best bunches in the vineyard. Vinification takes place at a controlled temperature and with minimal intervention, seeking to preserve the varietal characteristics of the vine and the peculiarities of each terroir. Ageing is also carried out with the utmost respect for the wine, using mainly large, untoasted Slavonian oak barrels to ensure slow maturation and evolution, without transferring boisé aromas. The production is oriented towards enhancing the typical vines of the area and in particular the indigenous Nebbiolo, Freisa, Barbera, Dolcetto, with the exception of Chardonnay, which has shown excellent adaptation to the terroir.