Giacomo Fenocchio Dolcetto d'Alba, Piedmont, Italy

Bright ruby with lively purple reflections, aromas of fresh red berries and subtle violet lift from the glass, immediately signaling classic Dolcetto character. 2023 Giacomo Fenocchio Dolcetto d'Alba is sourced from a single hectare in the revered Bussia area of Monforte, where Helvetian soils of clay, blue marl, and tuff shape a wine of freshness and quiet structure. Under the steady hand of Claudio Fenocchio, this Dolcetto reflects both tradition and terroir, offering an authentic expression from one of Piedmont’s most respected classicists.

Product Details:

• Winemaker & Owner: Claudio Fenocchio
• Variety: 100% Dolcetto
• Alcohol: 13.5% ABV
• Vineyard: 1 hectare in Bussia cru, Monforte d'Alba
• Vine Age: 30 years
• Elevation: 300 meters above sea level
• Exposure: West
• Soil: Helvetian soils with clay sediments, blue marl, and tuff
• Farming: Sustainable
• Fermentation: Native yeast fermentation with 10 days of skin maceration in stainless steel
• Aging: 6 months in stainless steel and 6 months in Slavonian oak casks
• Production: Approximately 9,000 bottles annually

Sensory Description:

The 2023 vintage opens with vibrant aromas of ripe cherry, red plum, and wild berries, accented by floral hints and a subtle earthy undertone. The palate is dry and classically Dolcetto in profile, with a pleasantly bitter almond nuance and balanced body. The Helvetian soils lend structure and mineral tension, while stainless steel preserves freshness and fruit purity. A brief period in large Slavonian oak casks rounds the texture without masking varietal clarity. Compared to Nebbiolo from the same hills, this Dolcetto is more immediate and fruit-forward, yet it retains the precision and balance emblematic of Fenocchio’s traditional approach. The finish is clean, lightly savory, and refreshing.

Winemaker’s Background:

The Fenocchio family has cultivated vineyards in Monforte d’Alba since 1864, with five generations shaping the estate’s legacy. Giacomo Fenocchio expanded the holdings in prime Barolo sites, particularly Bussia, before passing stewardship to his son Claudio in 1989. At a time when many embraced modernist techniques, Claudio remained firmly committed to tradition, emphasizing organic-minded farming, extended macerations, and aging in large Slavonian oak casks. Today, he is regarded as a master of classic Barolo craftsmanship, with wines that express remarkable terroir clarity and authenticity.

Serving Suggestions:

Serve at 16–17°C in a medium-sized red wine glass to highlight its fresh aromatics and balanced structure. Exceptionally versatile at the table, it pairs beautifully with pasta dishes, roasted poultry, charcuterie, mild to medium cheeses, and everyday seasonal fare. Its freshness makes it suitable year-round.