# Barolo DOCG Bussia (2015)

- **Producer:** Giacomo Fenocchio
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €75
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 17–18 °C
- **Aromas & flavours:** cherry, rose, violet, liquorice, black pepper, herbaceous, resinous, smoke, leather, tobacco, dried apricot, tar, cedar, cinnamon, forest floor

## About this wine

Giacomo Fenocchio, a historic estate founded in 1864, is a bastion of traditional Barolo winemaking in Piedmont, Italy. Fifth-generation winemaker Claudio Fenocchio upholds a steadfast commitment to classic methods, eschewing modern trends for long macerations and aging in large, neutral Slavonian oak casks. This Barolo DOCG Bussia is sourced from the renowned Bussia MGA (subzone Bussia Sottana) in Monforte d'Alba, a prime location known for its clay and iron-rich Elveziano soils. The vineyard, situated at approximately 300 meters elevation, features vines averaging 35 years old and benefits from a southwest exposure. The 2015 vintage, characterized by a warm and favorable growing season, yielded grapes of exceptional ripeness and phenolic concentration, resulting in a wine of immediate structure and profound aging potential. The estate practices fully sustainable viticulture, adhering to SQNPI program guidelines and organic management principles.

## Interesting facts

- The Fenocchio estate has been in the family since 1864, with the current winemaker representing the fifth generation.
- This Barolo undergoes a traditional 40-day submerged-cap maceration, significantly longer than many modern Barolos.
- Aging exclusively in large, neutral Slavonian oak casks (botti grandi) ensures no new oak flavors interfere with the pure expression of Nebbiolo and terroir.
- The Bussia vineyard's soil is rich in clay and iron, contributing to the wine's distinctive 'iron fist in a velvet glove' character.

## Food pairing

This powerful Barolo, with its high tannins, pronounced acidity, and full body, demands robust and flavorful dishes that can stand up to its intensity. Traditional Piedmontese cuisine, rich in slow-cooked meats, game, and earthy flavors, provides the ideal counterpoint. The wine's savory notes of licorice, iron, and dried herbs complement the richness of braised meats and game. Its structure also harmonizes beautifully with aged hard cheeses, while the complexity of Nebbiolo can even stand up to the intense aroma of white truffles.

## Wine making process

The grapes for Giacomo Fenocchio Barolo DOCG Bussia are 100% Nebbiolo, hand-harvested in mid-October from the estate's 5-hectare plot in the Bussia Sottana vineyard. Vinification follows a traditionalist approach, beginning with spontaneous fermentation using only native yeasts in stainless steel tanks. The wine undergoes a traditional submerged-cap maceration lasting 40 days, a technique that emphasizes extraction of color, tannins, and complex aromatics. Following maceration, the wine is aged for six months in stainless steel tanks. It is then transferred to large, neutral Slavonian oak casks (35 to 50 hectoliters) for an extended period of 30 months. This aging process in neutral oak avoids imparting any new wood flavors, such as vanilla or toast, allowing the pure expression of the Nebbiolo grape and the Bussia terroir to dominate. The wine is bottled unfined and unfiltered, preserving its natural character and integrity.