Fenocchio DOCG Bussia Barolo is made from 100 percent Nebbiolo
The color is deep garnet red and the bouquet is fine and pleasing, with intense scents of spiced rose and licorice. The flavor is dry, warm, full bodied and balanced with pronounced tannins and a persistent aftertaste. A wine particularly adapted for aging.
Traditional method of long maceration: natural fermentation without added yeasts for 30 days in stainless steel tanks.
The Barolo Bussia, with its structure and body characteristics, pairs well with dishes of meat, game and aged cheeses, typical dishes of the local cuisine, as well as with many rich international dishes.
" Pleasant dried-cherry aromas, colored with nutty spice and dried leaves. Full-to medium-bodied with fine, firm and velvety tannins and a long finish of candied-cherry and chocolate. Give it a few years to meld together better. Best from 2025."
- James Suckling (January 2022), 93 pts
“1752” is the name of the Damilano Barolo Cannubi Riserva, in honor of the year in which the historic bottle was first marked “Cannubi”. It still exists today perfectly conserved by the Manzone family in Bra, close to Barolo. The bottle is clearly marked as being of “1752” vintage, indicating that Cannubi historically precedes Barolo.
About the Vineyard:
The Cannubi Cru is in found within one of the 6 core zones which comprise a UNESCO heritage site in Italy. A mixture of Tortonian and Helvetian calcareous marl gives the grapes intense aromas of cherry, plum and tobacco, rose and violet in sequence. Its low potassium and high calcium/magnesium content offer the wine a fine and polished touch. The vineyard is located at about 270 m. a.s.l. and has a south-east sun exposure. Barolo Riserva Cannubi 1752 It is a small plot of about 2 hectares of Nebbiolo vines, currently between 30 and 50 years of age.
Garnet ruby red in color, the bouquet is intense and balanced, with notes of violet, red fruit, cherry and plum, spices, liquorice, cocoa, leather and tobacco. Dry, robust, full-bodied, very persistent, rich and velvety
This wine is excellent with typical piedmontes pasta (tajarin, ravioli); perfect with red meat, braised and roast meat, game and absolutely ideal with all types of cheeses.
“Incredible, reserved ripeness and depth already evident on the nose after one whiff, offering plum, cedar, rose hip, sandalwood, and licorice. Full-bodied with superb depth of fruit and an abundance of polished tannins that give the wine poise and grace, even though it’s long and powerful. The quality of the tannins are exceptional. Sheer and refined. This comes from the center of Cannubi.”
-James Suckling 99 Points
Lodovico Barolo Cannubi is made from 100% Nebbiolo.
With a ruby-red color, the Barolo Cannubi has a rich bouquet which gradually recalls the scents of roses flowers, truffles and wood spice. The palate is at first elegant and refined, then is begins to gain in complexity with a little breathing or decanting.
Vine: Nebbiolo, sub-variety Lampia and Michet
Grapes provenance: Cannubi Boschis vineyard in the village of Barolo
Soil: composed mainly of large clayey limestone marls and sands
Vineyards: South-est facing with Guyot pruning (6-8 buds / vine)
N° Vines / hectare: 5000
Yield / hectare: 50-55 q / Ha
Plant year: 1970
Size of the vineyard: 1.3 hectare (3.21 acres) in the family since 1996 out of 40 hectares (98.8 acres) total for Cannubi.
Average height: 250-260 mt
Nebbiolo is a native black grape variety of Piedmont that gives birth also Barolo and Barbaresco. The name ‘Nebbiolo’ derives from the word ‘fog’ and there could be two reasons. The first hypothesis traces the name of Nebbiolo back to the obscured, almost clouded appearance of the grape, covered with abundant bloom. The second hypothesis, more suggestive, is linked to the very late ripening of the grapes: the Nebbiolo grape harvest often takes place in late October, when the vineyards are enveloped in morning mists.
Pairs with aged cheeses, red meat, rich/earthy dishes, truffle risotto, pasta with sausages and mushrooms. Braised or roasted meats.
Boroli Cerequio is made from 100 percent Nebbiolo.
The Boroli family is a family of entrepreneurs, with roots in Piedmont dating back to 1831. The family started their winemaking business in1997, when Silvano and Elena Boroli felt an ardent desire to step away from the pressures of their publishing business and reconnect to nature. Silvano and Elena grew the company until their son, Achille, stepped in to run the wine-growing and production business in 2012.
With the 2012 grape harvest Achille decided to radically change the methods used in vineyards and wineries, aiming for the highest quality in Barolo and its crus. He cut production levels, updated the winemaking technology, and focused on low intervention methods to raise the quality of the Boroli wines be on par with the finest Barolo wines.
About the Vineyard
The Cerequio cru lies just across the valley from the Boroli winery in the commune of La Morra and is considered one of the most prestigious sites in the Barolo DOCG zone. It is known to produce Nebbiolo wine of enormous elegance and finesse.
Cerequio is distinguished by a careful selection of grapes, precise destemming, and a long maceration with submerged cap.
A clear bright ruby color with very light garnet red reflections; intense and persistent aroma of red fruit with notes of plum and cherry. A pleasant aroma of wood is noticeable after the fruity aroma, anticipating the full taste of a great wine suitable for long lasting life. A succulent, rich, full-bodied and pleasant taste emerges after the woody one, with the presence of slightly ripe red fruit.
Thanks to its viscosity and body, Barolo is the ideal wine to pair with elaborate dishes and dishes like truffle dishes, meat dishes, pasta with porcini mushrooms, game, and aged cheeses. Cerequio is also perfect with dry pastries or chocolate.
Elegant bright ruby red. Fragrant and inviting nose of strawberries with whipped cream, icing sugar, elderflower and roses. Flattering palate with clear fruit and appealing acidity, unfolds into a complex style, punchy on the palate with a clear, slightly salty finish.
-Falstaff 95 Points
The color is garnet red with orange reflections. The bouquet is ample and embracing, with pronounced fruity notes of cherry and plum. On the nose there are notes of tobacco, licorice, and cocoa. The taste is harmonious, and pleasantly dry with soft tannins. This wine is broad and full-bodied, with a persistent finish.
Barolo Cannubi is a sumptuous wine, perfect with the full-flavored Piedmontese cuisine such as white truffle-based dishes and braised meat. Ideal with the refined dishes.
A tannic and structured red with dried-strawberry, stone and cedar character. Medium-to full-bodied, chewy and muscular — yet polished and well-formed. Drink or hold. Better in 2020 but so classy now.
-James Suckling 95 Points
La Spinona Sori Gepin Barolo is made from 100 percent Nebbiolo.
Color: Brilliant deep ruby red with garnet reflections.
Bouquet: Rich fruity bouquet with hints of violets , spice and mature berries.
Taste: Densely structured with full, complex flavors of ripened red fruits, wood and earth tones. A Huge wine of elegant proportions that become velvety and graceful with aging.
The Beruttis bought 4 hectares in 1994 in the then relatively unknown zone of Novello which lies on the confines of Monforte and Barolo. A Sorì is an entirely south-facing vineyard. This Sori lies at 230 meters. It is named for the great grandfather that started the Barbaresco vineyards. The vines are an average of 40 years old. The first vintage was the 1996.
The Spinona is a special breed of Piedmontese hunting Dog, which the Berutti’s raise. As the legend goes, this particular dog, Baica, received her place of honor on the label for an act of great heroism. She saved the Berutti’s only son from drowning in the irrigation lake when he was a baby. The son then became a veterinarian to save the dogs and later obtained a degree in agronomy to take care of the vineyards.
Brilliant deep ruby red with garnet reflections. Rich fruity bouquet with hints of violets, spice and mature berries. Densely structured with full, complex flavors of ripened red fruits, wood and earth tones. A huge wine of elegant proportions that becomes velvety and graceful with aging.
"The 2015 Barolo Sori' Gepin needs quite a bit of air to open, but it is so expressive as that starts to happen. Dried flowers, cedar, tobacco and autumn leaves are laced together in a mid-weight, savory Barolo loaded with character. The 2015 remains nervy and taut, but that is the house style. - Antonio Galloni"
- Antonio Galloni's Vinous (October 2020), 93 pts
Fenocchio DOCG Cannubi Barolo is made from 100 percent Nebbiolo.
Complex, harmonious and concentrated. Well balanced between noble tannins and ripe lush fruit. It is full bodied and mouth-filling with a finish that is long and lingering.It is a wine noted for its longevity.Intense, rich and inviting aromas of ripe raspberries, roses, violets and warm spice notes.
Traditional method of long maceration: natural fermentation without added yeasts for 30 days in stainless steel tanks.
The Barolo Cannubi pairs well with dishes of red meat, game and aged cheeses, which are typical of the local cuisine, as well as with many rich international dishes.
The Giacomo Fenocchio Estate
The Fenocchio estate was founded in 1864. For over five generations, with its twelve hectares (thirty acres) of vineyards in the heart of the Barolo production zone, it produces and ages important wines, following in the footsteps of traditions handed down from father to son. In the post-war period, new energy was given to the estate’s work by Giacomo Fenocchio, who began to acquire new vineyard land.
Before the Second World War, the wine was sold principally in local markets: either in bulk or in demijohns, Larger ambitions began only in the early 1960’s, with an eye to foreign markets as well.
Today the sons of Giacomo Fenocchio – Claudio, Albino, and Alberto – export close to eighty per cent of their production, thereby creating a name and reputation for the family and a territory as well as for their wines.
The Giacomo Fenocchio Vineyard
All of the Fenocchio wines are made from the grapes of the estate’s proprietary vineyards located in three different townships: the Bussia in Monforte d’Alba; Villero sub-zone of Castiglione Falletto; and Cannubi in Barolo. All are “grand cru” vineyards and have always been recognized as such for the special microclimates which give them the potential to produce wines of exceptional character and personality and an aristocratic structure. The different characteristics of the soil and, in particular, of the sub-soils of these three subzones give wines which are notably different from one another. The microclimates and the excellent exposures (southeast and southwest) create highly favorable conditions for the ripening of the grapes and create as well special bio-chemical characteristics which produce the outstanding aromas and flavors of the wines made from these grapes.
BUSSIA IN MONFORTE D’ALBA
The soils are of Helvetian origin: compact clay and limestone marls along with tuff in Bussia di Monforte.
CASTIGLIONE FALLETTO – THE VILLERO VINEYARD
Approximately twelve kilometers (seven miles) from Alba, the town of Castiglione Falletto dominates the hillside ridge which runs through the central part of the Barolo appellation. Soils are of Helvetian origin with clay and limestone deposits rich in iron.
THE CANNUBI SUB-ZONE OF BAROLO
Historically eminent among the vineyards and sub-zones with the highest potential for fine Barolo: the oldest bottle of the Langhe district is conserved in the city of Bra and bears the inscription “Cannubi 1752”: the Cannubi name has always been a seal of honor and a true, universally recognized guarantee. Soils are of Tortonian origin, marls and tuff together with a significant presence of sand in the Cannubi vineyard in the township of Barolo, which maintains a soft and dry texture in the soil.
In 2007, production was just less than 5000 kg per hectare. This wine is prepared with Tempranillo 100% grapes from our vineyards.
The grapes are initially subjected to a six-day pre-fermentation cold maceration below 14ºC. They then undergo 30 days of alcoholic fermentation at a controlled temperature of 28ºC, after which the wine is removed from the tanks without pressing the grape skins. The malolactic fermentation is slow and relaxed at a temperature of 20 ºC for 28 days without the addition of bacteria.
The wine is aged for18 months in new French oak barrels and is decanted into new barrels every six months. At the end of this period, the wine is blended and bottled without undergoing any type of filtration, clarification or cold treatment.
Prepared with Tempranillo grapes (100%), this wine has a ruby red colour with very pure, intense garnet tones.
Its bouquet has fine complexity with tones of ripened fruit, especially cherries, blue berries and black currants, which are in harmony with tones of good wood, spices (vanilla and coconut) and a liquorice undertone.
In the mouth, this wine displays great balance, proving pleasing to the taste, sweet due to the maturity of its tannins and exuberant on account of its pleasant level of acidity.
Pago de los Capellanes, Pedrosa de Duero.
Type of soil:
Clayey and chalky.
18 months in barrel and remainder on rack.
Type of oak:
100% French oak, medium toast.
Uncork and decant one hour before serving at a temperature of 16-18 ºC.