Our producers’ wines reflect the authenticity and excellence that comes from generations of experience in the vineyard and in the cellar, together with an unwavering focus on quality.
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Barolo

Wines

Since 1864, the Fenocchio family has farmed these hills above Monforte d’Alba, in the heart of the Barolo zone. Claudio Fenocchio continues that work today with the same conviction: minimal intervention, long fermentation on the skins, and aging exclusively in large Slavonian oak botti — never barrique. This is Barolo made the old way.  Sourced from estate parcels across Monforte d’Alba, Castiglione Falletto, and the commune of Barolo itself, the wine opens with Nebbiolo’s signature lift of rose and dried cherry, deepening into tar, leather, and a whisper of white truffle. The palate is structured but never hard — fine, cottony tannin carrying real length.  100% Nebbiolo. Aged a minimum of 38 months, including at least 18 in large oak, per DOCG requirement.

Appellation: Barolo DOCG

Type: Dry, red

Varietal: 100% Nebbiolo (Michet and Lampia)

Wine Details:

Tasting Notes:
Color: Deep rubine red with lively, bright highlights softened by slight traces of purple.
Bouquet: Intense, ethereal, cherry with notes of dried roses, licorice, tar, and warm spices.
Palate: The nose is completely confirmed on the palate with a beautiful, silky texture, and well balance acid and tannin.
Alcohol: 14-14.5%.
Total acidity: Approx. 5.2-5.6 g/L.
Serving Temperature: 17-18° C (62-65° F)
Pairing: Recommended with meat, game, stuffed pasta dishes, and mature cheeses typical of the Piemontese kitchen. It also goes very well with all rich dishes of international cuisine.  

Vinyard Notes:
Vineyard site: Monforte d’Alba.
Vineyard area: 1 hectare.
Exposure: East.
Altitude: Hilly zone at around 350 meters a.s.l.
Soil: Helvetian, with sand, clay and calcareous marl.
Vine Age: 20 years.
Yield: 80 Quintals/Ha.

Winemaking Notes:
Harvest: Beginning of October.
Vinification: Traditional method of long maceration: natural fermentation without added yeasts for 40 days in stainless steel tanks.
Aging: 6 months in stainless steel tanks, 30 months in large capacity Slavonian oak casks (25-35 hl) and a successive refinement in the bottle
Production: 7,000 bottles a year.