Giacomo Fenocchio – Barolo Villero – 2016

In the Giacomo Fenocchio cellar you can breathe the tradition and the territory of the Langa.
It was born in 1864 in the hamlet of Bussia in Monforte d’Alba, for generations of wine producers, but only since the 1970s, thanks to Giacomo, did people start promoting and focusing on fine and quality wines. Now the winery is managed by the sons Claudio and Albino, who have always been in love with their land, so much so that they take care of the vineyards in the cleanest way possible, despite not having organic certification.
Nowadays the winery owns 11 hectares of vineyards located between the different municipalities of 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 maceration on the skins and the exclusive use of only the large barrel for aging, in order to enhance the various aromas, structure and tannins.
Barolo Villero comes from the homonymous cru, located in Castiglione Falletto, in a south-west exposure, already considered by the elderly as one of the best vineyards, giving super elegant wines thanks to the richest sand soils, but above all with a great capacity for evolution in time. Theirs is a wine that fully represents the characteristics of this vineyard, carries out a 40-day maceration on the skins and an aging of more than 24 months in large oak barrels. A wine with very intense and sweet aromas, but with super silky tannins. Beautiful to drink even now as a young man, but absolutely to keep and preserve, especially thanks to this 2016 vintage, the best of the last 20 years.

• Producer: Giacomo Fenocchio
• Name: Barolo Villero
• Grape Variety: 100% Nebbiolo
• Vintage: 2016
• Alcohol Content: 14,5%
• Bottle Size: 750ml
• Production: 5000 bottles

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