Barolo Bussia DOCG 2018

Barolo Bussia DOCG 2018 / Giacomo Fenocchio / Piedmont

Red wine from Italy

The Giacomo Fenocchio family winery has existed in Monforte d'Alba in the province of Cuneo in the heart of the Barolo wine-growing region since 1864 and has dedicated itself entirely to the production of Italy's most famous wine. The winery is spread over approximately 14 hectares and includes some of the best vineyards in the region, including the famous Bussia, Villero and Cannubi vineyards. The vineyards are located on the hills surrounding the village of Barolo, where they benefit from calcareous soils and a mild climate. At present, the business is run by the humble character Claudio Fenocchio, who likes to call himself a "craftsman" of viticulture.

The Nebbiolo grapes for the Barolo Bussia DOCG come exclusively from the south-west-facing hillside Bussia in Monforte d'Alba, with the approximately 300-hectare Bussia hill being one of the most famous and best locations for the production of Barolo wine. In the hilly area of ​​so-called Elveziano soils with sediments of clay and limestone rich in iron, the vines find ideal conditions at an average altitude of 300m above sea level. The Nebbiolo grape has a long history in the Alba area. Compared to the annual growth cycle of other Piedmontese grape varieties, Nebbiolo is one of the first varieties to emerge and the last variety to mature. The harvest usually takes place at the end of October. Because an intense fog often covers the region during harvest, it is likely that the name Nebbiolo derives from the Italian word nebbia or the Piedmontese word nebia, meaning "fog".

The manual harvest of the grapes takes place in the first half of October. Then there is a long maceration for forty days, which is a conservative method of Barolo production and is a unique selling point of Claudio Fenocchio. The subsequent fermentation without the addition of yeasts in stainless steel tanks lasts thirty days. Now the long aging process begins for six months in stainless steel tanks. Here the wine comes to rest and begins to develop its aromas. Giacomo Fenocchio's Barolo Bussia gets its unique character from the long storage for thirty months in large Slovenian oak barrels.

The colour of Barolo Bussia is deep garnet red, and the bouquet is delicate and pleasant, with intense aromas of spicy rose and liquorice. The taste of this jewel of Italian viticulture is dry, warm, full-bodied, and balanced with pronounced tannins and a lingering aftertaste. A wine particularly well suited to aging.

With its structure and body, this Barolo Bussia goes well with meat dishes, game, and mature cheeses at an optimal drinking temperature of around 17 to 18°C. For a vegetarian option, the Barolo can be paired beautifully with a risotto with truffles or mushrooms. But also "just like that" - as a contemplation wine - and without eating anything, this first-class wine is able to delight your taste buds.

General properties

• Vintage: 2018
• Ageing: Trocken
• Country: Italy
• Region: Piedmont
• Volume: 0,75 liters

Detailed properties

• Producer and bottler: Giacomo Fenocchio - Loc. Bussia 72 - 12065 Monforte d'Alba (CN) - Italia - +39 0173 78675
• Quality Designation: Denominazione di Origine Controllata e Garantita (DOCG)
• Grape: 100% Nebbiolo (Varieties Michet and Lampia). Area of production is Monforte d'Alba - Sottozona Bussia.
• Vineyards area: 5 hectare
• Exposition: South - South/West
• Altimetry: Hilly area at 300m above the sea-level.
• Soil: Helvetian with clayey and calcareus sediments, rich in iron.
• Age of the vineyards: 30 years.
• Grape yield per hectare: 70 quintals.
• Harvest: First two weeks of October.
• Vinification: Traditional method of long maceration for 40 days: natural fermentation without added yeasts for 40 days in stainless steel tanks.
• Ageing: 6 months in stainless steel tanks, 30 months in large capacity Slavonian oak casks (35 - 50 hl) and a successive maturation in the bottle.
• Sensory characteristics: 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.
• Color: Deep garnet red.
• Alcohol content: 13,5 to 14 % Vol.
• Total acidity: From 5,2 to 5,6 g/l
• Stopper: Natural cork
• How to serve: 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.
• Recommended serving temperature: Between 17 und 18°C. The Barolo should definitely be decanted prior to consumption.
• Allergens: Contains sulfites
• Scope of supply: 1 bottle of wine 0.75 liters

Grape variety

NEBBIOLO

The NEBBIOLO is a red grape variety from northern Italy, which is mainly cultivated in Piedmont. It is known for its tannin structure and its ability to produce complex and aging wines. The grape has a thin skin and is therefore susceptible to diseases and weather conditions. The name is derived from "Nebbia" which means mist and refers to the white coating on the berries that forms when fully ripe. This grape variety has probably been cultivated in the Monferrato and Langhe hills since ancient times and is mentioned in writings as early as the 13th century. The Nebbiolo is one of the most demanding grape varieties in terms of soil and location. It practically only thrives on calcareous marl soil and absolutely requires steep south and south-west locations. The Nebbiolo grapes ripen late and are usually not harvested until October or November. The wines have a characteristic bouquet of cherries, roses, spices, and the occasional truffle. The tannins are often high and require long aging to integrate. The wines can mature for decades, often developing complex aromas and a velvety mouthfeel. Most grown in the Barolo, Barbaresco and Gattinara DOCG regions, Nebbiolo is also an important ingredient in other Italian wines such as Nebbiolo d'Alba and Langhe Nebbiolo. Outside of Italy, the grape variety is only cultivated to a small extent in Argentina, Australia, and the USA.

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