While I am not an expert on Barolo by any means, I like to feel that I am pretty well briefed on a good selection of producers.  But when we ordered a bottle of Fenocchio Barolo Bussia 2003 recently at PT we were taking a gamble as I had no idea what we might be getting into.  I mean, 2003 was risky enough, but Bussia is a great vineyard and the price was not too bad so we sprung.  And we were rewarded with a great bottle of Barolo.  Not over the top for a 2003, no mark of oak, no over extraction, just great classic Barolo.  I was reassured upon returning home and perusing the Fenocchio website to find that fermentation (30 days) is done with native yeasts in stainless steel and then the wine is aged in botti (large oak barrels).  I don’t really need to know more, but I want to know more about this producer.  They have some other choice sites in Villero and Cannubi in addition to Bussia; not bad calling cards at all.  And they make a nice range of Langhe wines from Freisa to Arneis.  This is a classic Barolo producer worth exploring, thank you lord.

Fenocchio Barolo Bussia 2003

Classic Barolo.  Violets and liquorish.  Tart yet silky.  Native yeasts + 30 day fermentation + stainless steel + botti = classic Barolo.  Enough said.  HIGHLY RECOMMENDED