COLOUR
Red
TYPE
Still
VINTAGE
2015
GRAPE
Nebbiolo
PRODUCER
Giacomo Fenocchio
REGION
Piemonte
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Mid - Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Giacomo Fenocchio is a historic estate located in Monforte d'Alba, Piedmont, renowned for its unwavering commitment to traditional winemaking. Established in 1864, the estate is currently managed by Claudio Fenocchio, who continues his family's legacy of crafting terroir-driven Barolos. The Villero vineyard, situated in Castiglione Falletto, is one of the region's most prestigious crus. Characterized by clay-loam soils with a high content of limestone and iron, this south/south-west facing vineyard yields wines of exceptional structure, complexity, and longevity. The 2015 vintage was warm and balanced, offering excellent ripeness and structural harmony.
ALCOHOL
14.5%
AVG. PRICE
€65
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
The Fenocchio family has been producing wine in the Langhe hills for over five generations, since 1864.
Fact 02
Winemaker Claudio Fenocchio rejects modern trends, opting for a 40-day skin maceration using the traditional submerged cap method.
Fact 03
The Villero cru is famous for its clay-heavy soils, which give the wine a more muscular and robust structure compared to other Barolos.
FOOD PAIRING
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WINE MAKING PROCESS
Claudio Fenocchio employs strictly traditional methods to allow the Villero terroir to express itself fully. The grapes are hand-harvested and undergo spontaneous fermentation with indigenous yeasts in stainless steel tanks. This is followed by an extended maceration on the skins for approximately 40 days using the traditional 'cappello sommerso' (submerged cap) method. The wine is then aged for 30 months in large, neutral Slavonian oak casks (botti), followed by refinement in the bottle before release. No artificial yeasts, temperature control during fermentation, or aggressive fining/filtration are used.
