Giacomo Fenocchio - Barolo Bussia produced in the vineyard of the same name located in Monforte, vinified for 30 months in large oak.
Out of stock

Giacomo Fenocchio – Barolo Bussia – 2018

Barolo Bussia comes from the vineyard of the same name, the winery’s oldest. The soils in the Monforte area are rich in clay, giving the wines spicier, dustier sensations in the aromas and slightly rounder, fuller tannins but with long persistence.
Their Bussia is a super old school wine! Vinified for 40 days in contact with the skins and aged for 2 years in large oak barrels. Great wine! A true representative barolo, complex and earthy with notes of licorice and pepper and underbrush.

  • Producer: Giacomo Fenocchio
  • Name: Barolo Bussia
  • Grape Variety: 100% Nebbiolo
  • Vintage: 2018
  • Alcohol Content: 14,%
  • Bottle Size: 750ml
  • Production: 4000 bottles

Productive Notes: maceration on the skins for 40 days, fermentation in temperature-controlled steel tanks with indigenous yeasts. Aging in large Slavonian oak barrels for 30 months.

Wine naturally contains solphites

50,00€

Out of stock

Description

At the Giacomo Fenocchio winery you can breathe in the tradition and territory of the Langa.
Founded in 1864 in the hamlet of Bussia in Monforte d’Alba, they have been wine producers for generations, but only since the 1970s, thanks to Giacomo, did they begin to promote and focus on fine, quality wines. Now the winery is run by his sons Claudio and Albino, who have always been in love with their land, so much so that they take care of the vineyards as cleanly as possible, despite not having organic certification.
Nowadays the winery owns 11 hectares of vineyards located among different communes in the Barolo area, but each with its own soil. The winery is mainly famous for producing Barolo from individual vineyards, such as Bussia, the legendary Cannubi and Villero and Castellero. All first-class vineyards!!!
The winery’s philosophy is to produce clean, territorial wines with long macerations on the skins and the exclusive use of only the large barrel for aging, so as to enhance the various aromas, structure and tannins.

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