About Winery and Wines
“For over five generations – explains Claudio Finocchio, estate owner along with his brothers and house winemaker – our estate produces, ferments, and ages great wines from the grapes of our proprietary vineyards in the heart of the classic zone for Barolo. My great-great grandfather Giovanni Fenocchio, the head of the family dynasty, was accustomed to say: ‘everyone makes wine in the same way because this is how it should b e made, it is not up to us to change an entire method and culture’”. The Barolo of the Finocchio estate is made with a lengthy period of skin contact during fermentation, never less than ten days, and without the use of rotary fermentation tanks. Shortcuts are never used. “Fermentation is completely natural” – continues Claudio Fenocchio – “and is entirely carried out by the local micro-flora, with no use of selected yeasts. Temperature is kept under control by means of daily pumping over of the cap of skins”. Barolo is a noble and demanding wine, one to be made without any attempt to force or to speed up the results, with respect for the time it needs and the rules which this imposes. It is a wine which was born to evolve over time, a wine to wait for. “Our Barolo” – declares Claudio Fenocchio – “is aged for five months in stainless steel tanks and two years in Slavonian oak casks, some as large as fifty hectolitres, and is then given an additional year of bottle aging. No use whatsoever is made of small oak barrels, too aromatic for this wine, which would risk modifying its unique personality. Complex and intriguing aromas and flavors emerge over time for palates ready to perceive new and different sensations, and truly fascinating ones”.