GIACOMO FENOCCHIO
Barolo DOCG, Langhe DOC, Barbera d'Alba DOC
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 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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