COLOUR
Red
TYPE
Still
VINTAGE
2015
GRAPE
Nebbiolo
PRODUCER
Giacomo Fenocchio
REGION
Piemonte
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Giacomo Fenocchio, a historic estate founded in 1864, is a bastion of traditional Barolo winemaking in Piedmont, Italy. Fifth-generation winemaker Claudio Fenocchio upholds a steadfast commitment to classic methods, eschewing modern trends for long macerations and aging in large, neutral Slavonian oak casks. This Barolo DOCG Bussia is sourced from the renowned Bussia MGA (subzone Bussia Sottana) in Monforte d'Alba, a prime location known for its clay and iron-rich Elveziano soils. The vineyard, situated at approximately 300 meters elevation, features vines averaging 35 years old and benefits from a southwest exposure. The 2015 vintage, characterized by a warm and favorable growing season, yielded grapes of exceptional ripeness and phenolic concentration, resulting in a wine of immediate structure and profound aging potential. The estate practices fully sustainable viticulture, adhering to SQNPI program guidelines and organic management principles.
ALCOHOL
14.5%
AVG. PRICE
€75
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
17-18°C
INTERESTING FACTS
Fact 01
The Fenocchio estate has been in the family since 1864, with the current winemaker representing the fifth generation.
Fact 02
This Barolo undergoes a traditional 40-day submerged-cap maceration, significantly longer than many modern Barolos.
Fact 03
Aging exclusively in large, neutral Slavonian oak casks (botti grandi) ensures no new oak flavors interfere with the pure expression of Nebbiolo and terroir.
Fact 04
The Bussia vineyard's soil is rich in clay and iron, contributing to the wine's distinctive 'iron fist in a velvet glove' character.
FOOD PAIRING
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WINE MAKING PROCESS
The grapes for Giacomo Fenocchio Barolo DOCG Bussia are 100% Nebbiolo, hand-harvested in mid-October from the estate's 5-hectare plot in the Bussia Sottana vineyard. Vinification follows a traditionalist approach, beginning with spontaneous fermentation using only native yeasts in stainless steel tanks. The wine undergoes a traditional submerged-cap maceration lasting 40 days, a technique that emphasizes extraction of color, tannins, and complex aromatics. Following maceration, the wine is aged for six months in stainless steel tanks. It is then transferred to large, neutral Slavonian oak casks (35 to 50 hectoliters) for an extended period of 30 months. This aging process in neutral oak avoids imparting any new wood flavors, such as vanilla or toast, allowing the pure expression of the Nebbiolo grape and the Bussia terroir to dominate. The wine is bottled unfined and unfiltered, preserving its natural character and integrity.
