Giacomo Fenocchio Azienda Agricola
Barolo Bussia 2021
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 vats, followed by 30 months in large Slavonian oak casks (35-50 hl) and subsequent maturation in bottle |
| Other years | 2016 |
- Origin: Bussia vineyard in Monforte d’Alba, 300 metres; clay-limestone soils rich in iron
- Vinification: 40 days of maceration and spontaneous fermentation with indigenous yeasts
- Ageing: 6 months in steel, 30 months in Slavonian oak and bottle ageing
- Sensory profile: Garnet colour; notes of rose, blackberry, juniper and cloves
- Pairings: Meats, game, mature cheeses; serve at 18-20°C, decant for 1 hour
Description
What kind of wine it is
Barolo Bussia by Giacomo Fenocchio is a still red wine that expresses the pure essence of the Nebbiolo grape, produced in Monforte d’Alba in the Barolo area. It displays a clear garnet colour, introducing an enveloping and austere bouquet of juniper bark, rose, blackberry and cloves. On the palate, it is fresh and taut, supported by firm tannins and a ferrous mineral imprint that defines an elegant texture. The persistent finish offers floral notes, making it ideal for pairing with red meat dishes, game and mature cheeses.
Where it comes from
This wine originates from the renowned Bussia cru in Monforte d’Alba, Piedmont. The rows of vines benefit from a south-west exposure at around three hundred metres above sea level, favouring optimal ripening of the grapes. The vines grow on an Helvetian soil composed of clay and limestone, particularly rich in iron, which gives the wine tension and minerality. The vineyard management, overseen by the family since the mid-nineteenth century, adopts sustainable farming practices to respect the environment and the authenticity of the local area.
How it is produced
Harvesting takes place in mid-October with controlled yields. In the cellar, the long maceration technique is used, with natural fermentation by indigenous yeasts in steel tanks for about forty days. The wine initially rests for six months in steel before a slow ageing of thirty months in large Slavonian oak casks. This production process aims to preserve the freshness of the fruit and balance structure and aromatic profile, ensuring excellent longevity.
History and Curiosities
Produced in Monforte d’Alba, the Barolo Bussia 2021 by Giacomo Fenocchio celebrates a winemaking tradition that dates back to 1850. Under the careful guidance of Claudio Fenocchio, this Nebbiolo takes shape through sustainable practices and a natural fermentation lasting forty days with indigenous yeasts. Its harmony is defined by a slow maturation of thirty months in large Slavonian oak barrels, which impart a structured and elegant texture. A multi-award-winning masterpiece, ideal with game, red meats and international dishes.
Awards
-
2021
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
94/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2021
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2021
94/100
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.
-
2021
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2021
4Italian Sommelier Association (AIS) guide
-
2021
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 2021 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2021 |
| 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 Curiosities Produced in Monforte d’Alba, the Barolo Bussia 2021 by Giacomo Fenocchio celebrates a winemaking tradition that dates back to 1850. Under the careful guidance of Claudio Fenocchio, this Nebbiolo takes shape through sustainable practices and a natural fermentation lasting forty days with indigenous yeasts. Its harmony is defined by a slow maturation of thirty months in large Slavonian oak barrels, which impart a structured and elegant texture. A multi-award-winning masterpiece, ideal with game, red meats and international dishes. |
| Origin | Village of Bussia, municipality of Monforte d'Alba (Cuneo) |
| 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 long maceration method with natural fermentation without added yeast in stainless steel tanks |
| Wine making | Traditional long maceration method: natural fermentation without the addition of yeast for about 40 days in stainless steel tanks. |
| Aging | 6 months in stainless steel vats, followed by 30 months in large Slavonian oak casks (35-50 hl) and subsequent maturation in bottle |
| Total acidity | 5.6 gr/L |
| Allergens | Contains sulphites |