Tasting notes: The color is a deep ruby red with garnet reflections and an intense and fruity bouquet of plum and cherry. The flavor is dry with good body, well balanced tannins and harmonious with hints of liquorice, rose and gudron (tar, sounds crazy but it's one of the classic identifiers of Nebbiolo).
Pairing: pairs well with all types of food, from appetizers to cheeses with red and white meat. Go with the classics! Anything that includes mushroom, truffle, risotto, or earthy meat/portobello flavors.
The Fenocchio estate was founded in 1864. The 12-hectare estate has been handed down for over five generations. Giacomo Fenocchio was responsible for adding vineyard land and focusing on exports, and today the estate is run by his sons (Claudio, Albino & Alberto) with nearly 80 percent of the production exported.
The Fenocchio family has two of the most famous and prestigious vineyard areas in all of Barolo, Cannubi and Bussia. Their 1/2 hectare Cannubi vineyard in the Barolo commune was purchased by the family in the late 1800's & is considered to be among the finest. The vineyard is on a low-lying hill, planted on Tortonian soil (blue marl and sandstone mixed with sand), which gives perfume and velvet to the wine.
Fenocchio’s other vineyard in Bussia, in Monforte d’Alba, covers 3.5 hectares and has been in the family since 1867. The soil there is pure Helvetian (limestone and clayey blue marl). It is a zone noted for Barolos of great power and structure.
The family also bought a 1-hectare vineyard site on the prestigious Villero vineyard in Castiglione Falletto. The soil is Helvetian and rich in clay and iron. The vines are over 60-years-old and the yields per hectare are extremely limited.
Vinification
Traditional method of fermentation of the grapes in contact with the skins, without added yeasts, for around 10 days in stainless steel tanks
Ageing
Six months in stainless steel tanks - six months in large Slavonian oak casks, successive maturation in the bottle
