When many Barolos are still designed to be laid down for 20 years before opening, Fenocchio has managed to craft an exceptionally integrated, ready-to-drink Barolo whilst still retaining complexity, tension and future ageing potential.
The winemaking remains traditional - maceration with skins for around 15 days, only native yeasts are used and aged in large old oak barrels. The grapes are sourced from winemaker Claudio Fenocchio's own vineyards in Bussia (for freshness and a floral character) and Villero (for structure and dark fruit flavours).
A wine like this, at this price, reminds one why Fenocchio is such a well respected Barolo producer.
Grape varieties: Nebbiolo
Winemaking method: Sustainable / uncertified organic
Alcohol level: 14.5%