This traditionally-styled Barolo comes from the southwest-facing "Sottana" part of the Bussia area, known for its rustic tannic structure and dark-toned, earthy profile. While you can drink this young with several hours in the decanter, this is a wine that will really open up aromatically, and come a bit more together texturally, roughly 8-12 years from vintage.
DECANTER 96 POINTS - "Giacomo Fenocchio is one of the producers who admitted that the 2019 vintage is for him better than the incoming rounder 2020. His Bussia plot is within the ‘Sottana’ part of one of the biggest MGAs, towards the commune of Barolo. His traditional style with submerged cap, long maceration and ageing in botti is enhanced here by graceful aromas of milk and mint, dried cherry, rose, and chalky minerality. The attack is firm but the delicacy of its amazing freshness is well integrated and lets the wine flow with balance, despite significant extraction. There's a kind of glycerol layer running over the palate, with a very sweet tannic finish. Most likely the best Bussia of 2019."
KERIN O'KEEFE 96 POINTS - "The 2019 Bussia from Giacomo Fenocchio captures the soul and refinement of the historic heart of this vineyard site in Monforte. It opens with enticing scents of woodland berry, rose, cedar, star anise and camphor that on the full-bodied palate give way to ripe cherry, blood orange, licorice and menthol... balanced and loaded with energy. Still youthfully austere, give the time to fully develop... Abv: 14.5% Kerin O’Keefe April 2023 ©kerinokeefe.com"
Fermentation occurs spontaneously (no yeast additions), and the temperatures are kept in check via juice pump-overs. Macerated 40 days; after 6 months in stainless steel, it's aged in large Slavonian oak casks for around 30 months.
DECANTER 96 POINTS - "Giacomo Fenocchio is one of the producers who admitted that the 2019 vintage is for him better than the incoming rounder 2020. His Bussia plot is within the ‘Sottana’ part of one of the biggest MGAs, towards the commune of Barolo. His traditional style with submerged cap, long maceration and ageing in botti is enhanced here by graceful aromas of milk and mint, dried cherry, rose, and chalky minerality. The attack is firm but the delicacy of its amazing freshness is well integrated and lets the wine flow with balance, despite significant extraction. There's a kind of glycerol layer running over the palate, with a very sweet tannic finish. Most likely the best Bussia of 2019."
KERIN O'KEEFE 96 POINTS - "The 2019 Bussia from Giacomo Fenocchio captures the soul and refinement of the historic heart of this vineyard site in Monforte. It opens with enticing scents of woodland berry, rose, cedar, star anise and camphor that on the full-bodied palate give way to ripe cherry, blood orange, licorice and menthol... balanced and loaded with energy. Still youthfully austere, give the time to fully develop... Abv: 14.5% Kerin O’Keefe April 2023 ©kerinokeefe.com"
Fermentation occurs spontaneously (no yeast additions), and the temperatures are kept in check via juice pump-overs. Macerated 40 days; after 6 months in stainless steel, it's aged in large Slavonian oak casks for around 30 months.
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