It’s the third year this wine is produced using fruit from the Castellero cru (it previously went into the Barolo Classico). The vineyard is located between Bussia and Cannubi (next to Sandrones Cantina). Barolo Castellero offers all the attributes that make the Fenocchio Barolos so attractive. It’s bold and savoury, with exceptional balance and energy.

The fruit comes from Castellero. It grows on 10 to 45-year-old vines sitting at 280m above sea level on Tortonian soil, marl, and sand. It’s hand-harvested during the first fortnight of October, naturally fermented in stainless steel and macerated on skins for 40 days, then matured in stainless steel for 6 months and in large Slavonian oak for 30 months. The wine spends 12 months in bottle before release.