Giacomo Fenocchio

Giacomo Fenocchio

Piemonte

Monforte d'Alba

On a crisp morning in the hills of Monforte d’Alba with the fabled nebbia slowly surrendering to the spring sun, Claudio Fenocchio traces the borders of his prized vineyards in the air with his index finger, Cannubi in Barolo, Villero in Castiglione Falletto, and below where we stand, outside his cantina at the crest of the hill, Bussia. For over five generations, (the estate was founded in 1864), the Fenocchio family have farmed the Langhe hills and made wine according to traditional practices. And not much has changed today, a few more vineyards, a new winery, and a continued commitment to making classic and authentic expressions with an unwavering eye to purity.

The cantina is a fairly new building, ...READ MORE

Giacomo Fenocchio

Piemonte

Monforte d'Alba

On a crisp morning in the hills of Monforte d’Alba with the fabled nebbia slowly surrendering to the spring sun, Claudio Fenocchio traces the borders of his prized vineyards in the air with his index finger, Cannubi in Barolo, Villero in Castiglione Falletto, and below where we stand, outside his cantina at the crest of the hill, Bussia. For over five generations, (the estate was founded in 1864), the Fenocchio family have farmed the Langhe hills and made wine according to traditional practices. And not much has changed today, a few more vineyards, a new winery, and a continued commitment to making classic and authentic expressions with an unwavering eye to purity.

The cantina is a fairly new building, but the relative modernity of the winery is only skin-deep. Naturally, there are stainless steel tanks (as well as wooden fermenters) for fermentation and the production of Arneis and the pulpy, bright reds of their introductory range, but beyond this the traditions of Piedmont are writ large, with large Slavonian oak casks dominating the immaculate cantina. Claudio employs only ambient yeast for fermentation, and though current macerations are long, he has been experimenting with ones that last as long as 90 days – an exploration of past methods that is yielding very interesting results.

The Baroli of Giacomo Fenocchio are a masterful dialogue between purity and tradition, detailed and terroir-suffused with an almost effortless grandeur. 

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