Brezza Giacomo e Figli Az. Agr.

Lomondo 4, 12060 Barolo (CN) Piemonte
Italy

Telephone +39 0173 560921
Fax +39 0173 560026
brezza@brezza.it

Trade fair hall

  • Hall 15 / A41
 Interactive hall map

Hall map

ProWein 2017 hall map (Hall 15): stand A41

Fairground map

ProWein 2017 fairground map: Hall 15

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.13  Piemont

Our products

Product category: Piemont

Barolo Riserva DOCG Sarmassa Vigna Bricco

Location: town of Barolo
Soil structure: clay-silt
Composition of soil: silt 43.2%, clay 30.5%, sand 26.3%
Trellising: Vertical canopy
Vineyard expansion: 0.4 ha
Pruning system: traditional Guyot
Exposure: South

Planting with: 1 m X 2.7 m.
Altitude: 250 m
Plant density: 3,700 plants per hectare
Varietal: Nebbiolo
Sub varietal: Lampia, Michet
Production: about 6,000-7,000 KG / ha
Rootstock clone: 420 A, K5BB
Year planted: 2000

Soil characteristics
In the sheltered valley of Sarmassa vineyard the area Bircco occupies a privileged position halfway up the hill facing south; in fact, according to the country’s elderly (and not only) is the place where the snow melts more quickly. Having the same MEGA (Additional Mention of the Geographic) as the Sarmassa but is a decision of the winemaker weather the Vigna Bricco is to be produced.

Production process
The winemaking process for the Bricco is similar to that of the Sarmassa with a difference in the duration of refining in the bottle, which is prolonged another 2 years. This Barolo though not produced every year will always go through its vinification and aging separately. Throughout its life in barrel it will undergo many blind tastings alongside the other cru’s. We will decide before bottling if this wine is enough to hold the name Vigna Bricco. This wine once placed in commercial circulation is already enjoyable with its complex ability and roundness of a great Barolo while maintaining the ability to evolve slowly and positively for many years to come.

Serving recommendations
“The Barolo wine is a dream, an evocation, a gift of the land and air of the Langa. A quite thought that restores the spirit and body.. Once there was. Nor is it known what it was. Honor and respect to those who had the good taste to transcend.” There are no better words than these, written by Massimo Martinelli in his book “The Barolo as I do” to describe what is Sarmassa Riserva Vigna Bricco.

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Product category: Piemont

Barolo DOCG

Location: towns of Barolo, Monforte d’Alba, and Novello
Soil structure: clay-silt, sand, silt
Trellising: Vertical canopy
Vineyard expansion: 2.3 ha
Pruning system: traditional Guyot
Exposure: a mix of East and West

Planting with: 1 m X 2.7 m.
Altitude: 300 m
Plant density: 3,700 plants per hectare
Varietal: Nebbiolo
Sub varietal: Lampia
Production: about 7,000 KG / ha
Rootstock clone: 420 A, K5BB
Year planted: 1991

Soil characteristics
This wine comes from the vineyards located in the municipalities of Barolo, Monforte d’Alba, and Novello: which represents the southwestern part of the Barolo production area. This is a Barolo that the family has always produced, even in the seventies where separation of single vineyards began to take place. This wine expresses the soil characteristics and different microclimates that blend well in the this wine.

Production process
The wine-making process for this Barolo is like that of the cru’s but with a shorter maceration process. According to Giovanni Battista Croce (1606), Nebbiolo name derives from the transposition of the adjective “noble”; this is why we continue to age our Barolo in large Slavonian oak casts from 1500 to 3000 liters, (with the planks bent on fire but not toasted) and not new oak (since the new barrels are good for the Barbera). We believe that the noble Nebbiolo grape varietal develops its power gracefully. It is aged for two years in large barrels and one year in the bottle.

Serving recommendations
Among the different types of Barolo that the family produces this is the one that is immediately appreciated by the consumer and for the first time faces the varied landscape of this wine. Despite being a less complex Barolo it is better to consume this wine at a younger age given its expressive nose and excellent elegance even in its youth.

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Product category: Piemont

Langhe DOC Rosato

Location: Barolo
Trellising: Vertical canopy
Pruning system: traditional Guyot
Exposure: West
Planting with: 1 m X 2.7 m.

Altitude: 300 m
Plant density: 3,700 plants per hectare
Varietal: Nebbiolo
Sub varietal: Lampia
Rootstock clone: K5BB
Year planted: 1991

Production process
This Rosato wine has been produced since the end of the 70’s thanks to my father Oreste. This wine is the result of vinification of red grapes, where after one night in contact with the skins about 2% of the juice is taken off to finish its fermentation alone with a temperature of 20 °C / 68 °F. After the alcoholic fermentation is complete we will maintain the wine at a lower temperature because we do not want it to go through malolactic fermentation, helping to maintain the typical grape acidity. Unlike the French Rosé which are similar to a white wine, Italian Rosato are much closer to a red wine: they are in fact more colorful and fuller bodied.

Serving recommendations
This wine presents important primary aromas (floral, rose, and peach), it is less dense and less tannic on the palate than the Langhe Nebbiolo. Ready to dink, is great as an aperitif, with fish, or a nice summer menu.

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About us

Company details

The Brezza family has owned  and operated their winery and vineyards since 1885. The property has taken its name from Giacomo Brezza, who with his father Antonio had produced their first bottle in 1910.
Nestled in vineyards just steps outside the center of the village Barolo you will find the winery as well as the Restaurant and Hotel all of which is owned and operation by the Brezza family.

Proprietors of tradition for 4 generations, we believe today that the best way to represent the uniqueness of our terroir in our wines is to stay in constant harmony with the land and its fruits. Currently the family is working organically farmed vineyards. Our philosophy is to produce mono varietal wines and to take more care to better their health of the vineyard.

Appropriate pruning and thinning we practice green manure that enhances the vitality of the soil. In fact some of our vineyards are at the age of 70 years and still producing healthy grapes. We use light machinery (4 wheelers) that help to reduce the compaction of the soil and consume less fuel.

We harvest by hand carefully, and try to collect the grapes at the right degree of maturity. In fact, this can be found in all the harmony and balance of a great wine.  In the cellar we try to accompany this quality to the bottle by using a light hand.

Our wine goes through spontaneous fermentation from the natural yeasts (both alcoholic and malolactic) and are aged traditionally in large Slavonian oak casks of 3000 liter that are not toasted. All the wines that spend time in the oak are not filtered or refined.

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