- Giacomo Fenocchio
- 2019 - 2030
- Case size
- Available Now
Goedhuis, May 2016
This has a firmer tannic grip that the Bussia, and will need a little longer to resolve. The underlying power should carry it through well, however. It packs a real punch of brooding forest fruits, firm acidity and grippy tannins.
James Suckling, March 2016,
Wonderful Cannubi with depth, texture and style. Full and harmonized. Superb length and beauty. A joyous wine that shows the class of the vintage and the great vineyard. Drink or hold.
Jancis Robinson, March 2016,
Cannubi Boschis. Cask sample. Youthful ruby. At first a little balsamic and with hints of red fruit. Sweet, ripe fruit on the attack. Very elegant, fragrant palate with lively acidity and firm tannins that are a little astringent on the finish.
The family has been growing grapes in Barolo for five generations, and under the stewardship of Giacomo, really begun to make waves on the international market by catching the eye of critics and collectors alike. The estate's vineyards are located in three different areas, all 'grand cru' sites: Bussia in Monforte d'Alba, which has compact clay and limestone soils, Villero in Castiglione Falletto which has rich iron deposits, and Cannubi in Barolo proper, which has sandier lighter soils. Today the estate is run by two of Giacomo's sons, Claudio and Albino. Fermentation is carried out using wild yeast, and the wines are aged for five months in stainless steel tanks before two years' ageing in Slovenian oak casks. After bottling they rest in the family's cellars for an additional year before release.
With Brunello in Tuscany, Barolo is undoubtedly Italy's finest wine producing region. Located in Piedmont in the north west of Iataly Barolo is comprised of 5 major communes - Barolo, Monteforte d'Alba, La Morra, Castiglione Falletto and Serralunga d'Alba - though the latter three tend to represent the main styles of the region. The wines are compelling and polished - an exemplary expression of the Nebbiolo grape. DOCG law requires a minimum ageing of 2 years in cask or barrel yet can be longer depending on the producer. Barolos are generally released four or more years after the vintage.