Giacomo Fenocchio Azienda Agricola
Barolo Villero 2021
| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | 6 months in stainless steel vats, 30 months in large Slavonian oak barrels (35–50 hl), followed by bottle ageing |
- Origin: Villero cru in Castiglione Falletto, 65-year-old vines, 300m altitude facing south-west
- Vinification: spontaneous fermentation with indigenous yeasts and maceration for up to 40 days
- Ageing: 6 months in steel followed by 30 months in Slavonian oak barrels, then in bottle
- Tasting notes: plum, flowers, spices and undergrowth; garnet colour with ruby highlights
- Serving: 14.5% vol, 17-18 °C, decant for 1 hour; ideal with meats and game
Description
What kind of wine it is
Barolo Villero by Giacomo Fenocchio is a still red wine that expresses the most authentic soul of Nebbiolo, presented in the sub-varieties Michet, Lampia and Rosé. To the eye, it displays a deep garnet red colour, enriched with elegant ruby highlights. The bouquet is complex and seductive, characterised by floral notes, hints of plum, spices and nuances of undergrowth. On the palate, it is dry, warm and harmonious, supported by sweet and enveloping tannins that lead to a remarkably persistent finish. Thanks to its refined structure, this wine pairs beautifully with meat dishes, game and mature cheeses.
Where it comes from
This wine originates from the prestigious Villero cru, located in the municipality of Castiglione Falletto, in the heart of the Barolo region. The vineyards are situated on hillsides at around three hundred metres above sea level, with an optimal south-west exposure. The old vines sink their roots into Elvezian soils, particularly rich in clay, limestone and ferrous sediments. This specific pedoclimatic context ensures consistent ripening and defines the aromatic profile of the grapes, giving Nebbiolo an extraordinary capacity for long ageing.
How it is produced
The harvest takes place in the first half of October. In the winery, the vinification process involves a natural fermentation with indigenous yeasts and a maceration of about forty days in stainless steel tanks. Subsequently, the wine rests for six months in steel before beginning a thirty-month maturation in Slavonian oak barrels. A further period of bottle ageing completes its gustatory balance, resulting in a sensory profile that is extremely faithful to its terroir of origin.
History and Curiosities
Originating from the prestigious cru of Castiglione Falletto, Barolo Villero 2021 by Giacomo Fenocchio is produced from historic 65-year-old vines. Its excellence is based on the traditional method: a long natural fermentation of 40 days without added yeasts, followed by a slow maturation of 30 months in large Slavonian oak barrels. The result is an intense and elegant masterpiece, celebrated by international critics with 97 points from James Suckling and 96 from Decanter.
Awards
-
2021
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
96/100
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
97/100
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
96/100
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 Villero 2021 |
|---|---|
| Type | Red green still |
| Denomination | Barolo DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Giacomo Fenocchio Azienda Agricola |
| Story | History and Curiosities Originating from the prestigious cru of Castiglione Falletto, Barolo Villero 2021 by Giacomo Fenocchio is produced from historic 65-year-old vines. Its excellence is based on the traditional method: a long natural fermentation of 40 days without added yeasts, followed by a slow maturation of 30 months in large Slavonian oak barrels. The result is an intense and elegant masterpiece, celebrated by international critics with 97 points from James Suckling and 96 from Decanter. |
| Origin | Castiglione Falletto (CN) |
| Soil composition | Helvetian with clayey and calcareous sediments, rich in iron. |
| Yield per hectare | 55 quintals |
| Harvest | First fifteen days of October |
| Fermentation | Approximately 40 days |
| Production technique | Traditional long maceration method with natural fermentation without the addition of yeast (indigenous yeasts) |
| Wine making | Traditional method with long maceration: natural fermentation without the addition of yeasts for about 40 days in stainless steel tanks. |
| Aging | 6 months in stainless steel vats, 30 months in large Slavonian oak barrels (35–50 hl), followed by bottle ageing |
| Allergens | Contains sulphites |