Giacomo Fenocchio Azienda Agricola
Barolo Bussia 2022
Other years:
2016| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | Nebbiolo |
| Aging | 6 months in stainless steel tanks, followed by 30 months in large Slavonian oak casks (35-50 hl) and subsequent ageing in the bottle. |
| Other years | 2016 |
- Origin and grapes: Barolo DOCG, 100% Nebbiolo from the Bussia cru of Monforte d’Alba
- Aromatic characteristics: garnet colour; notes of rose, liquorice, spices, blackberry and juniper
- Flavour and structure: dry and warm, fresh and taut; pronounced tannins and ferrous minerality
- Vinification: 40-day maceration; 6 months in steel and 30 months in Slavonian oak
- Serving temperature and pairings: 17–18 °C, decant for 1 hour; ideal with meats and mature cheeses
Description
Style of wine
Barolo Bussia by Giacomo Fenocchio is a still red wine with a Denomination of Controlled and Guaranteed Origin (DOCG) that represents the purest expression of Nebbiolo grapes, grown in the Piedmontese municipality of Monforte d’Alba and vinified with natural fermentation in stainless steel. Within the prestigious Barolo region, it stands out for its deep aromatic profile, featuring distinct notes of rose and liquorice accompanied by spicy hints. On the palate, it is dry, warm and enveloping, supported by pronounced tannins that balance a striking freshness and a characteristic ferrous mineral imprint. The tasting concludes with a long and persistent finish, confirming a structure designed to evolve beautifully over time.
Origin
This wine originates from the Bussia cru, located in the heart of the Barolo area. The vineyards enjoy a south-west exposure at an altitude of approximately three hundred metres, ideal conditions for ensuring the consistent and optimal ripening of the grapes. The vines' roots delve into a soil of Helvetian matrix, composed of clay and limestone sediments rich in iron, which are responsible for the tasting's peculiar gustatory tension. The Giacomo Fenocchio family manages these hectares using sustainable agricultural practices, with full respect for the environment and the territory's identity.
Winemaking
Production begins in mid-October with a harvest of controlled yields, aimed at concentrating the fruit's structure. In the cellar, fermentation takes place in stainless steel thanks to the action of indigenous yeasts, using a method that involves a long maceration of approximately forty days. The wine initially rests for six months in stainless steel before undergoing a slow ageing process of thirty months in large Slavonian oak barrels. The process is completed with maturation in the bottle, a fundamental step to harmonise the aromatic profile and ensure remarkable longevity.
History and interesting facts
Since 1850, the Fenocchio family has been tending to the famous Bussia cru in Monforte d’Alba with dedication. Today, under the guidance of Claudio Fenocchio, this Barolo is born from vineyards with a south-westerly exposure on Helvetian soils rich in iron, which bestow an unmistakable mineral tension upon the wine. Its authentic character is forged through a natural fermentation lasting forty days, before reaching perfect balance with thirty months of ageing in Slavonian oak barrels. An award-winning wine that represents the most noble expression of the terroir.
Awards
-
2022
95/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2022
90/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2022
94/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1850
- Oenologist: Claudio Fenocchio
- Bottles produced: 90.000
The grapes are grown in the vineyard Bussia, 4 hectares of land exposed to the southwest on clayey and lime-rich, iron-rich land. Since 1972 the company also owns a vineyard in Cannubi, and since 1995 it is part of the property also a vineyard in Villero, another historic, highly vocated vineyard.
The cultivation in all the vineyards is based on the principles of sustainability aimed at reducing the environmental impact more and more. All of this has led Claudio to vinify with a safe hand, without consulting, in a traditional manner and minimizing the interventions in the cellar, obtaining as a result of sincere wines, respectful of terroir and vintage; Wine away from homologation, but incredibly fascinating for their intense aromas and perfumes: in one word, unique. Read more
| Name | Giacomo Fenocchio Barolo Bussia 2022 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Giacomo Fenocchio Azienda Agricola |
| Story | History and interesting facts Since 1850, the Fenocchio family has been tending to the famous Bussia cru in Monforte d’Alba with dedication. Today, under the guidance of Claudio Fenocchio, this Barolo is born from vineyards with a south-westerly exposure on Helvetian soils rich in iron, which bestow an unmistakable mineral tension upon the wine. Its authentic character is forged through a natural fermentation lasting forty days, before reaching perfect balance with thirty months of ageing in Slavonian oak barrels. An award-winning wine that represents the most noble expression of the terroir. |
| Origin | Village of Bussia, municipality of Monforte d'Alba (Cuneo), Piedmont, Italy |
| Soil composition | Helvetian with clayey and calcareous sediments, rich in iron |
| Yield per hectare | 7,000 kg/hectare |
| Harvest | Mid-October |
| Fermentation | Approximately 40 days |
| Production technique | Traditional method with long maceration and natural fermentation without added yeasts in stainless steel tanks |
| Wine making | Traditional long maceration method: natural fermentation without added yeasts for approximately 40 days in stainless steel tanks; followed by 6 months in steel and ageing for 30 months in large Slavonian oak casks. |
| Aging | 6 months in stainless steel tanks, followed by 30 months in large Slavonian oak casks (35-50 hl) and subsequent ageing in the bottle. |
| Total acidity | 5.6 gr/L |
| Year production | 25000 bottles |
| Allergens | Contains sulphites |