Giacomo Fenocchio’s estate is now in the hands of his son, Claudio, who has continued to uphold the exceptional reputation of his father. The grapes are all farmed organically in the sun baked region of Piedmont, northern Italy. The area is more well known for its Barolos, but Barbera is quietly nipping at Barolo’s heels.
Barberas tend to be broader and bigger than Barolo, with darker fruit. They are enjoyed a little younger, and need less time to open up, which makes this a perfect Friday night treat.
Pair with tomato based Italian foods such as pizza, proper ragu sauce or lasagne.
Grape varieties: Barbera
Winemaking method: Organic