Boutique Wines

Giacomo Fenocchio is located in the heart of the Bussia Sottana district, the winery now run by his son Claudio who is a master at crafting classic Barolos that beautifully express their pedigree. The Fenocchio family has prime vineyards in the heart of classic Bussia, Cannubi, Villero and Castellero and Claudio's noninterventionist approach in the cellars ensures that their individual terroirs shine through.

From the terrace of his house and cellars on top of the hill overlooking the Bussia Sottana vineyards, Claudio demonstrates how small the entire Barolo growing zone really is: two hills over to the left of his Bussia vineyards is Cannubi, while on the right, on the next hill over, is Villero. The alitudes are for all pretty much the same - 300 meters above sea level for Bussia and Villero and 280 meters for Cannubi.

Bussia & Villero both have Serravallian soil rich in limestone and iron, for some reason Bussia Barolo always demonstrates more minerality. Cannubi on the other hand has Tortonian marls with more sand.

Claudio keeps winemaking simple and traditional: fermentation occurs spontaneously with wild yeasts in steel tanks for Barolo, and in wooden vats for the Riserva. He then ages the wines in 35 and 70 hectolitre Slavonian casks.

Visit www.giacomofenocchio.com

Giacomo Fenocchio

2011 Barolo Bussia Riserva

The color is a deep garnet red with orange reflections. Intense scents tipical of nebbiolo, rose, truffles, leather. The palate shows hints of black cherry, truffles, spices and notes of aromatic herbs. Texture subtle and velvety tannins with a remarkable depth and complexity. Persistence is pleasantly long.

93 Points - Wine Enthusiast, Kerin O'Keefe

This full-bodied wine opens with aromas of crushed berry, tobacco, leather, clove and a balsamic note. The robust enveloping palate offers cherry marinated in spirits, licorice, peppercorn and dried herb framed in firm velvety tannins.

Technical Information
Vintage: 2011Region: Village of Monforte d'Alba - Bussia ZoneFermentation: Traditional method: natural fermentation without added yeasts in stainless steel tanks.Fermentation Method: Ancient technique of splinting or submerging the cap until 90 days. This process allows for an elegant transfer of the wine as it retains some of the noble elements found in the skinsVineyard: Elveziano with clayey and calcareous sediments, rich in ironStainless: Six months in stainless steel tanksOak: Four years in large capacity Slavonian oak casks (35-50 hl) and a successive refinement in the bottleAlcohol: 14.5%

2013 Barolo Bussia

The color is deep garnet red and the bouquet is fine and pleasing, with intense scents of spiced rose and licorice. The flavor is dry, warm, full bodied and balanced with pronounced tannins and a persistent aftertaste. A wine particularly adapted for aging

97 Points - Kerin O'Keefe, Wine Enthusiast

Rose, iris, wild berry and baking spice aromas merge with scents of new leather and a balsamic menthol note on this stunning and classically crafted Barolo. The structured, polished palate delivers juicy Marasca cherry, crushed raspberry, pipe tobacco and licorice framed in tightly knit noble tannins and bright acidity. It's going to just keep getting better and better over the next few decades.

Technical Information
Vintage: 2013Region: Village of Monforte d'Alba - Bussia ZoneFermentation: Traditional method of long maceration: natural fermentation without added yeasts for 40 days in stainless steel tanksOak: 6 months in stainless steel tanks, 30 months in large capacity Slavonian oak casks (35-50 hl) and a successive maturation in theAlcohol: 14.5

2013 Barolo Cannubi

The color is a deep garnet red with ruby reflections. The bouquet is rich with fruit and floral fragrances, and strong warm spiced scents. An elegant and velvety wine, it is characterized by its completeness, balance and well known longevity

97 Points - James Suckling

Wow. This is so perfumed and beautiful with scents of berry, walnut, dried herb and cherry. So subtle. Full body, super integrated tannins and a long finish. Gorgeous. Best Cannubi this year?

Technical Information
Vintage: 2013Region: The historic “Cannubi” cru in the village of BaroloFermentation: Traditional method of long maceration: natural fermentation without added yeasts until 40 days in stainless steel tanksOak: 6 months in stainless steel tanks, 30 months in large capacity Slavonian oak casks (20-25 hl) and a successive refinement in theAlcohol: 14.5

2013 Barolo Castellero

The color is classic intense garnet red clean and of good substance on the nose with floral and fruity notes with bints of liquorice and roots. Wine of character with marked tannins. Velvety and harmonious with notes of sweet spice and jam

95 Points - Kerin O'Keefe, Wine Enthusiast

Woodland berry, new leather, dark baking spice and rose aromas are front and center on this radiant red. It's well structured and loaded with finesse, delivering morello cherry, wild strawberry, clove and star anise framed in firm refined tannins and vibrant acidity. Young and balanced, it will be even better with more bottle age

Technical Information
Vintage: 2013Region: The historic “Cannubi” cru in the village of BaroloFermentation: Traditional method of long maceration: natural fermentation without added yeasts until 40 days in stainless steel tanksOak: 6 months in stainless steel tanks, 30 months in large capacity Slavonian oak casks (20-25 hl) and a successive refinement in theAppellation: BaroloAlcohol: 14.5

2015 Barbera d'Alba Superiore

The color is a deep ruby red with garnet reflections. It has a rather intense bouquet, with scents typical of the vine and a full bodied and dry flavor, with a distinct and pleasing acidity. It becomes mature with aging, acquiring a full and balanced flavor

90 Points - Kerin O'Keefe, Wine Enthusiast

Aromas of violet, black-skinned berry and a touch of fresh mint lead the nose on this juicy red. The savory palate delivers ripe blackberry, nutmeg and licorice while fresh acidity and silky tannins provide balance

Technical Information
Vintage: 2015Region: Monforte d’AlbaFermentation: Traditional method of fermentation of the grapes in contact with the skins, without added yeasts, for around 10 days in stainless steel tanksOak: Six months in stainless steel tanks - six months in large Slavonian oak casks, successive maturation in the bottleAlcohol: 13

2015 Langhe Nebbiolo

The color is a deep ruby red with garnet reflections and an intense and fruity bouquet of plum and cherry. The flavor is dry with good body, well balanced tannins and harmonious with hints of liquorice, rose and gudron

89 Points - Kerin O'Keefe, Wine Enthusiast

Aromas of red berry, dark spice, tilled earth and new leather pave the way. It's full-bodied and ripe, doling out juicy wild cherry, crushed raspberry and star anise flavors framed in tightly wound tannins. Drink through 2018 to capture the fruit and freshness.

Technical Information
Vintage: 2015Region: Monforte d’AlbaFermentation: Traditional method of fermentation of the grapes in contact with the skins, without added yeasts, for around 10 days in stainless steel tanksOak: Six months in stainless steel tanks - six months in large Slavonian oak casks, successive maturation in the bottleAlcohol: 14

2016 Roero Arneis

The light hay colouring is loaded with greenish reflections. The fragrance is soft and complex, especially inviting with aromas hinting broom, camomile and fresh fruit. The flavour is pleasantly tangy, full and very persistent.
Technical Information
Vintage: 2016Region: Monteu RoeroFermentation: The grapes are gently pressed and then the wine-must obtained is refrigerated in stainless steel vats to allow the lees to settle. After 24-36 hours the juice is separated from the lees and fermented at a controlled temperature. Bottling is done in sterilStainless: In stainless steel tanks and matured in the bottleAlcohol: 13