Barolo Cannubi DOCG 2018

Barolo Cannubi DOCG 2018 / Giacomo Fenocchio / Piedmont

Red wine from Italy

Since 1864, the Giacomo Fenocchio family winery in Monforte d'Alba, in the province of Cuneo, in the heart of the Barolo area, has been dedicated to the production of Italy's most famous wine. The estate is laid out over an area of about 14 hectares and includes some of the best vineyards in the region, including the famous Bussia, Villero and Cannubi sites. The vineyards are located on the hills surrounding the village of Barolo, where they benefit from calcareous soils and a mild climate. Today, the farm is run by the humble head of character Claudio Fenocchio, who likes to call himself a "craftsman" of viticulture.

The Nebbiolo grapes for Barolo Cannubi DOCG belong to the Michet subspecies and come exclusively from the world-famous Cannubi hill in the village of Barolo, southwest of the town of Alba and northwest of Turin. On its approximately 15 hectares, some of the best Nebbiolo grapes thrive here. The hillside vineyards stretch between 200 and 370 metres above sea level and offer an impressive view of the surrounding hills and valleys. That is why they are not only popular with wine connoisseurs, but also a sought-after destination for tourists who want to enjoy the picturesque landscape and the culinary specialities of the region. Compared to the annual growth cycle of other Piedmontese grape varieties, Nebbiolo is one of the first to sprout and the last to ripen. The harvest usually takes place at the end of October. Because an intense fog often settles over 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. This is followed by a long maceration for forty days, which is a conservative method of Barolo production and 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 ageing process begins for an initial six months in stainless steel tanks. Here the wine comes to rest and begins to develop its aromas. The Barolo Bussia by Giacomo Fenocchio finally gets its unique character from the long ageing for thirty months in large barrels made of Slovenian oak.

With its intense garnet red with ruby hues, the Barolo Cannubi by Giacomo Fenocchio sends intense, spicy, and warm notes to the nose, which also includes a rich scent of fruits and flowers. On the palate, this "king of wines" is dry, full, and well-balanced. The finish is incredibly long. Even though this Barolo is still young in years, Claudio nevertheless manages to make it eminently drinkable through his traditional method of vinification. And yet the Barolo is ideal for ageing and gets better and better with age.

At an optimal drinking temperature of around 17 to 18°C, the Barolo Cannubi with its structure and body goes well with meat dishes, game, and mature cheeses. For a vegetarian option, the Barolo can be combined very nicely 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 capable of delighting your taste buds..

General properties

• Vintage: 2018
• Ageing: Dry
• Country: Italy
• Region: Piedmont
• Volume: 0.75 litres

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 the historic "Cannubi" cru in the village of Barolo.
• Vineyards area: 0.5 hectare
• Exposition: Southeast
• Altimetry: Hilly area at around 280 meters a.s.l.
• Soil: Tortoniano, marl with tuff and a prominent presence of sand, making it always dry.
• Age of the vineyards: 40 years.
• Harvest: In the beginning of October.
• Vinification: Traditional method of long maceration: 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 rich with fruit and floral fragrances, and strong warm spiced scents. An elegant and velvety wine, it is characterized by its completeness, balance and well known longevity.
• Color: Deep garnet red with ruby reflections.
• 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 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.
• 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 litres

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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