Bruna Giacosa persists with her father’s interest in producing a very small batch sparkling wine in most good vintages, a Blanc de Noirs made in methode Champenois and aged on lees for between 2-3 years. Though a curio even in the storied history of Giacosa, it is a wine steeped in historical significance for the winery.

An avid lover of the great house Champagnes, Giacosa sought to create his own ‘metodo classico’ that was distinctly Italian stylistically. In the early 1980s, the modern ‘Alta Langa’ wasn’t yet an established area for the production of Pinot Noir as it is today so the fruit was sourced from Oltrepo Pavese, Lombardy, where the winery still works with the same grower.

Characterised by its terra rossa soil and high altitude vineyards, Oltrepo Pavese has long been lauded as an ideal area for the production of fine Pinot Noir for both still wines and sparkling. The vines are situated in Casteggio, one of the most Southern parts of Lombardy and bordering Piemonte to the West.

This is unmistakable Blanc de Noirs, with strawberry fruits, red flowers and brioche. The Giacosa’s (both Bruno and now Bruna) had a penchant for full-bodied Champagnes, particularly those of Salon.