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Giacomo Fenocchio, Barolo Villero, 2010

Red Wine from Piedmont, Italy
$109.99
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This is a single hectare of Villero, one of Castiglione Falletto's historic crus, bottled on its own by one of Barolo's quiet traditionalists. Claudio Fenocchio, who took over from his father Giacomo in 1989, still does things the old way: long macerations and ageing in large Slavonian oak casks rather than small new barrels. The family's Villero vines face south-west at about 300 metres, on Helvetian soil of clay and limestone sediments rich in iron. They're planted to three Nebbiolo biotypes, Michet, Lampia and Rosè. This is a small window onto a serious cru. If you've been working through Fenocchio's single-cru bottlings with us, this is the Castiglione Falletto chapter, and as a 2010 it has already had real time in bottle. The producer suggests serving it with the meat, game and aged cheeses of the Langhe.

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Antonio Galloni

93 points

"(includes 20% rose; these are Fenocchio's oldest vines but his Villero bottling is not typically an outsized wine): Good full medium red. Aromas of candied raspberry, violet and flinty minerality. Juicy and tightly wound but with insidious sweetness to its youthful red fruit flavors. Wonderfully fine-grained, perfumed wine with firm but harmonious tannic spine and excellent energy." —Stephen Tanzer

Jancis Robinson

19 points

"Castiglione Falletto. Riper and fruitier than their Cannubi. Still has the signature floral fragrance, but there is even more on the palate – perfume, chocolate, violets, and tar – the whole nine yards of Barolo. Fantastic." —Richard Hemming MW

Kerin O'Keefe

95 points

"Beautiful scents of woodland berries, violets, dried rose petals, baking spices and Mediterranean herbs emerge from this stunning wine. Crushed Morello cherry, graphite, red raspberry and white pepper all come seamlessly together on the palate alongside invigorating energy and intensity. It shows fantastic aging potential. Drink 2020-2040." —Kerin O'Keefe

More about Giacomo Fenocchio

Five generations of Fenocchios have been making wine from their Barolo holdings since 1894. Giacomo took over in 1964 and expanded the estate, then passed the torch to his son Claudio in 1989. They own four prized Cru plots—Bussia, Villero, Castellero, Cannubi—and make Barolo the traditional way: long maceration, no roto-fermentors, only indigenous methods that speak terroir.

Wine Details

  • Grape Variety

    Nebbiolo

  • Vintage

    2010

  • Size

    750ml

  • Farming Practice

    Sustainable

  • Style

    Elegant

  • Sweetness

    Dry

  • Body

    Medium Full

Flatiron's Take

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Tasting Notes & Food Pairings

Perfect Pairings

Brasato al Barolo, braised beef cheek, roast venison or hare in civet, tajarin with meat ragù, aged Castelmagno or Parmigiano-Reggiano.

Tasting Profile

Expect classic, traditionally made Barolo: red cherry, dried flowers, tar and a savoury, earthy note, with large Slavonian casks keeping the fruit up front rather than adding vanilla. Typically firm and structured, with grippy Nebbiolo tannins and lively acidity, finishing long and dry with hints of liquorice and spice. Built to age.