Giacomo Fenocchio - Barolo Riserva Bussia 90 Dì produced in the vineyard of the same name located in Monforte, with a 90-day maceration.

Giacomo Fenocchio – Barolo Riserva Bussia 90 Dì – 2016

Barolo Bussia 90 Dì, comes from the plot of the same name with the oldest plants at least 30 years old. This is the winery’s flagship wine, the most traditional and the most austere, in fact it carries out a 90-day vinification in contact with the skins, and a 4-year aging in large wooden barrels.
A very complex Barolo, produced only in the best vintages given its great capacity for aging. Dry, vertical, earthy and spicy. To keep!

  • Producer: Giacomo Fenocchio
  • Name: Barolo Bussia Riserva 90 Dì
  • Grape Variety: 100% Nebbiolo
  • Vintage: 2016
  • Alcohol Content: 14,5%
  • Bottle Size: 750ml
  • Production: 4000 bottles

Productive Notes: maceration on the skins for 90 days,fermentation in temperature-controlled steel tanks with indigenous yeasts. Aging in large Slavonian oak barrels for 4 years.

Wine naturally contains solphites

114,00€

1 in 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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