Bruno Giacometto and his oenologist Gianpiero Gerbi produce fascinating wines with grapes grown mainly round the small town of Caluso. The winery was established by his father Giuseppe Giacometto, one of the seven producers who were permitted use the DOC Caluso Passito denomination in 1967. In 2001, when his father died, Bruno began to dedicate himself to the business full-time, investing all his savings from working at Olivetti for 20 years. In 2019 the winery received organic certification.
The produce range features a standard Erbaluce and a selection called Autoctono, plus two rosés, one still and the other a Metodo Classico spumante made from Canavese barbera, neretto and freisa grapes, both harmonious with delicate bouquets. Also excellent are the Metodo Classico Brut and Passito, both made with erbaluce grapes; the Passito is aged in steel and wood barrels and only a few bottles are produced. The cellar also produces two reds, a Nebbiolo and a Canavese, an assemblage of barbera, neretto, freisa and nebbiolo grapes.
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