GIACOMO FENOCCHIO
Barolo DOCG, Langhe DOC, Barbera d'Alba DOC
Barolo Castellero
Barolo DOCG > Castellero MGA
Nebbiolo
An emphasis on red fruits and flowers on the nose. Secondary flavors of anise and mushroom establish themselves with age. Marked by less abrasive tannins, the palate leads to a harmonious finish that is relaxed and lingering. Vines are 30 years of age, 4,000 bottles.
POINTS OF INTEREST
Claudio owns just 0.8 hectares in the classic Castellero Cru. Claudio's Barolo maintains the Fenocchio style of concentration and complexity but this wine tends to be his most elegant. Practicing organic and fermented with native yeast, it spends 30 months in Slovenian Botti barrels, with about 4 years of total aging. Just a few hundred cases produced.
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Barolo
Barolo DOCG
Nebbiolo
An entry level Barolo with a strong sense of place from a single parcel. Dark ruby color with lively highlights. It has an intense, ethereal nose with dark cherry, licorice, withered rose, and a complex array of earth and spice aromas. The palate is firm and the finish is dry with noticeable tannin.
POINTS OF INTEREST
From a single, 1-hectare parcel facing east in Monforte d'Alba, these younger vines represent exceptional value from just outside the Bussia MGA. As with all of Claudio's Baroli, fermentation is spontaneous and he treats all the Barolo in the cellar the same; 40 days maceration, 6 months in tank, 30 months in large neutral barrel before bottling. Practicing organic.
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Barolo Villero
Barolo DOCG > Villero MGA
Nebbiolo
The color is a deep garnet red with ruby reflections. The scent is complex and rich with wild fruits, flowers, spice, and earth. The Villero expresses itself on the palate with power, intense flavor, and rich tannins. Accompanied by a dry and lengthy finish, this wine is considered one of the most age worthy bottlings in all of Barolo.
POINTS OF INTEREST
Old vines over 65 years old on soils rich in iron, calcareous sediments, and clay. Just 5,000 bottles are produced from a southwest facing plot, the historic “Villero” cru in the village of Castiglione Falletto is the most powerful of the Fenocchio wines and is considered by many experts to be one of the great wines of Barolo. Practicing organic.
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Barolo Bussia
Barolo DOCG > Bussia MGA
Nebbiolo
The color is deep garnet red and the bouquet is complex with intense savory scents of spiced rose, licorice, and earth. Complemented by strong cherry notes. The palate is denser and more full with good balance followed by a persistent finish and rounder tannins.
POINTS OF INTEREST
From five hectares in the northern part of Bussia, this is the largest of Fenocchio's production. From the area known as Bussia Sottana, associated with the village of Monforte d’Alba, vines are 35 years old, practicing organic, and fermented with native yeast. The wine spends 30 months in Slovenian Botti barrels, with about 4 years of total aging.
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Barolo Cannubi
Barolo DOCG > Cannubi MGA
Nebbiolo
The color is garnet with a bouquet rich with fruit, floral fragrance, and earthy spice. An elegant and textured wine, characterized by its completeness, balance, and length. Claudio owns just 0.5 hectares in the historic “Cannubi” cru, in the village of Barolo. If you are lucky enough to find one of these, Drink it with special people.
POINTS OF INTEREST
This is one of the most coveted vineyard sites in all of Italy. Vines are 30+ years old and only 3,000 bottles are produced. As with all of Claudio's Baroli, fermentation is spontaneous and he treats all the Barolo in the cellar the same; 40 days maceration, 6 months in stainless, followed by 30 months in large neutral barrel before bottling. Practicing organic.
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Barbera Superiore
Barolo DOCG > Cannubi MGA
Barbera
Exceeding the aging requirements for the Superiore DOC, Fenocchio's Barbera is notable for its long aging potential. It has a rather intense bouquet, with dark cherry skin and plum, pleasant woodland flowers, wild herbs, and forest floor. A textured mid-palate leads to a dry and complex finish that softens with age.
POINTS OF INTEREST
Produced from 2.5 hectares in his Bussia cru and aged for 6 months in botti. Fenocchio's traditional style and impeccable technique shines though year after year. Like all the wines, fermentation is with spontaneous yeast and without fining or filtering from his, non-certified organic vineyards.
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