# Villero Barolo (2015)

- **Producer:** Giacomo Fenocchio
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €65
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, rose, violet, black pepper, liquorice, smoke, cedar, leather, tobacco, forest floor, tar, dried cranberry

## About this wine

Giacomo Fenocchio is a historic estate located in Monforte d'Alba, Piedmont, renowned for its unwavering commitment to traditional winemaking. Established in 1864, the estate is currently managed by Claudio Fenocchio, who continues his family's legacy of crafting terroir-driven Barolos. The Villero vineyard, situated in Castiglione Falletto, is one of the region's most prestigious crus. Characterized by clay-loam soils with a high content of limestone and iron, this south/south-west facing vineyard yields wines of exceptional structure, complexity, and longevity. The 2015 vintage was warm and balanced, offering excellent ripeness and structural harmony.

## Interesting facts

- The Fenocchio family has been producing wine in the Langhe hills for over five generations, since 1864.
- Winemaker Claudio Fenocchio rejects modern trends, opting for a 40-day skin maceration using the traditional submerged cap method.
- The Villero cru is famous for its clay-heavy soils, which give the wine a more muscular and robust structure compared to other Barolos.

## Food pairing

The high acidity and formidable tannins of this classic Barolo require rich, protein-heavy, and savory dishes to soften its structure. Fat and protein in meats like beef and lamb bind with the tannins, making the wine feel smoother, while the wine's high acidity cuts through rich sauces and earthy truffles beautifully.

## Wine making process

Claudio Fenocchio employs strictly traditional methods to allow the Villero terroir to express itself fully. The grapes are hand-harvested and undergo spontaneous fermentation with indigenous yeasts in stainless steel tanks. This is followed by an extended maceration on the skins for approximately 40 days using the traditional 'cappello sommerso' (submerged cap) method. The wine is then aged for 30 months in large, neutral Slavonian oak casks (botti), followed by refinement in the bottle before release. No artificial yeasts, temperature control during fermentation, or aggressive fining/filtration are used.