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2011 Giacomo Fenocchio Barolo Bussia

Not Currently In Auction

Latest Sale Price

June 16, 2024 - $45



94Wine Enthusiast

Aromas of wild berry, underbrush and tobacco lead the nose on this classically crafted Barolo. The full-bodied palate delivers juicy Morello cherry, ripe black raspberry, baking spice and licorice alongside a network of ripe, assertive tannins and firm acidity.

92Wine Spectator

Aromatic, offering rose, peony, strawberry and cherry notes, picking up tobacco and licorice accents on the palate. Elegant and long, with licorice and spice details trailing on the finish.

92James Suckling

Walnut, berry and milk chocolate character on the nose and palate. Full and chewy with round and soft tannins and a savory finish.

16.5Jancis Robinson

Sweet and inviting red plums and perhaps the merest hint of coffee. Earthy, spicy and already lots going on. Deep, thick but smooth tannins. Very finely textured.


Italy, Piedmont, Barolo

Barolo is one of Italy’s greatest wine appellations. In fact many cognoscenti of Italian wines consider Barolo to be the apex of Italian winemaking. Barolo is sometimes referred to as “the king of wines, and the wine of kings” partly because until the mid-19th century Piedmont was owned by the noble House of Savoy, the historic rulers of northwestern Italy. And the Savoys had a taste for Nebbiolo. Nestled into the rolling hills of Langhe, the Barolo DOCG includes 11 communes, one of which is the town of Barolo. There are 4,200 vineyard acres in the appellation and since the late 19th century growers have tried to identify their best vineyards. By marketing some vineyards as better quality than others, Barolo producers have followed the Burgundian custom of making single vineyard, or “cru” vineyard bottlings. As in neighboring Barbaresco, the Barolo DOCG requires that wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. Barolo was made a DOC in 1966 and upgraded to DOCG status in 1980. Barolos must be aged at least three years, at least two of those years in wood. Barolos are tannic and robust and generally need at least five years to soften into complex, earthy wines.


Red Wine, Nebbiolo, D.O.C.G.

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.