GIACOMO FENOCCHIO
Barolo DOCG, Langhe DOC, Barbera d'Alba DOC
Barbera Superiore
Barbera d'Alba DOC > Monforte d'Alba
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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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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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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