100% Nebbiolo. The estate has 0.5ha of vines (average of 40 years old) in Cannubi, in Barolo, with a southwest aspect. The soils in the Fenocchio’s plot of Cannubi are characterised by marl and are lighter and sandier than those of Villero and Bussia, giving it distinctive elegance. The winemaking is traditional with long natural ferments (around 40 days) followed by 6 months in steel to cohere, and then ageing in 35–50hl Slavonian casks for 30 months. R&R
93 pts Kerin O’Keefe, Wine Enthusiast
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