Five generations of Fenocchio family have been producing wine from their estate in Monforte d'Alba since 1894. Most of the production was sold locally until 1964, when the ambitious and energetic Giacomo Fenocchio took over the estate. In his quest to produce the finest wines in all of Barolo, he purchased prime plots in Cannubi and nearby Castellero.
The success of Fenocchio
In April 1989, Giacomo died, leaving all the farming and winemaking duties for the estate to his young son, Claudio. As Claudio explains, it was a challenging time for Barolo. Many producers tried to find a "new way" to make Barolo and enjoyed great commercial success; but Claudio never strayed from the path of tradition. He continued to produce his wines using the time-honored techniques of the classic style: organic farming, long fermentations on the skins, and aging only in large Slavonian oak barrels.
The vinification process of Giacomo Fenocchio Barolo Cannubi
The Nebbiolo grapes come from the historic Cannubi cru in the Barolo region. The vineyards are situated on a hilly terrain approximately 280 meters above sea level. The soil is rich in marl, tuff, and sand, ensuring a consistently dry environment. The vines average 30 years of age. The grapes are harvested by hand in early October. After rigorous selection, a traditional long maceration follows: natural fermentation without added yeasts for up to 40 days in stainless steel tanks. The wine is then aged for six months in stainless steel tanks and for 30 months in Slavonian oak barrels.
The color is deep garnet red with ruby reflections. The bouquet is rich in fruit and floral aromas, along with strong, warm spicy notes. An elegant and velvety wine, characterized by its fullness, balance, and renowned longevity. Gastronomy: The Barolo Cannubi pairs well with dishes featuring red meat, game, and aged cheeses.
2018
