Giacomo Fenocchio Azienda Agricola
Barolo Bussia 2016
Other years:
2021| Denomination | DOCG Barolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | Nebbiolo |
| Aging | 6 months in stainless steel vats; 30 months in large Slavonian oak barrels (35-50 hl); followed by further ageing in bottle. |
| Other years | 2021 |
- Name and alcohol content: Barolo DOCG Bussia 2016 from Monforte d’Alba, 14.5% vol
- Traditional vinification: Prolonged maceration and spontaneous fermentation for 40 days in steel
- Ageing: 6 months in steel, 30 months in Slavonian oak barrels, followed by bottle ageing
- Aromatic profile: Notes of blackberry, rose infusion, cloves and juniper bark
- Tasting and scores: Full-bodied structure, pronounced tannins, floral finish; ratings up to 94 points
Description
What kind of wine it is
Barolo Bussia by Giacomo Fenocchio is a red wine with Denomination of Controlled and Guaranteed Origin from Piedmont, produced using the traditional long maceration method. Visually, it displays a vibrant, transparent garnet colour, heralding an austere bouquet with notes of blackberry, rose infusion, cloves and juniper bark. On the palate, it is fresh and taut, characterised by a full body and an elegant texture. The tasting progression is harmonious, supported by firm tannins and ferrous mineral hints, culminating in a long finish with persistent floral echoes.
Where it comes from
The grapes are grown in Monforte d’Alba, in the renowned Bussia subzone. The vines, with an average age of thirty-five years, grow at around three hundred metres above sea level, enjoying an optimal south-west exposure that ensures perfect ripening. The soil is of Helvetian origin, composed of clay and limestone deposits. The natural richness in iron of these soils imparts a pronounced mineral character and a clear flavour definition to the wine, enhancing its overall structure.
How it is produced
In the cellar, a traditional long maceration method is followed. After harvesting in mid-October, spontaneous fermentation takes place in steel for about forty days, thanks to the exclusive action of indigenous yeasts. Afterwards, the wine rests for six months in steel tanks before slowly maturing for thirty months in Slavonian oak barrels. The process concludes with bottle ageing, which is essential to integrate the tannic texture and sculpt the austerity of the aromatic profile.
Awards
-
2016
92/100
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.
-
2016
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2016
94/100
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.
-
2016
91/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2016
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2016
93/100
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 Bussia 2016 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Giacomo Fenocchio Azienda Agricola |
| Origin | Monforte d'Alba - sottozona Bussia (CN) |
| Climate | Altitude: approx. 300 m a.s.l. Exposure: South-West. |
| Soil composition | Helvetian with clayey and calcareous sediments, rich in iron. |
| Yield per hectare | 70 quintals |
| Harvest | Mid-October |
| Fermentation | Approximately 40 days |
| Production technique | Traditional long maceration method; natural fermentation without the addition of yeast for approximately 40 days in stainless steel tanks |
| Wine making | Traditional long maceration method: 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 further ageing in bottle. |
| Total acidity | 5.6 gr/L |
| Allergens | Contains sulphites |