La Fenice, or the phoenix, was a mythical bird celebrated for its ability to rise alive from
the ashes after its death.
We decided to give this name to our selection of Barolo following the terrible fire that
destroyed our historic family winecellar in January 2007.
The new La Fenice winery is a collaborative venture with the Ghisolfi family, who have
been growing nebbiolo for hundreds of years on the property between the commune of
Barolo and that of Monforte. The western side of the hill is known as Pugnane and the
eastern side Bussia.

STYLE. Botte-aged red wine for lengthy ageing.

GRAPES. 100% Nebbiolo.

GENERAL DESCRIPTION. La Fenice is produced from a special selection of the best clusters of nebbiolo grown in the vineyards in Pugnane and Bussia, between the commune of Barolo and that of Monforte. The soils are morainal with a mixture of dark clays and whiteish, sandy marls that give to the nebbiolo grapes
their rich, distinctive aromas, vibrant ruby hue, and elegant structure.

SENSORY DESCRIPTION. La Fenice appears a lively garnet with ruby highlights, tending to shades of orange as it ages. It releases a dense bouquet of extraordinary complexity, elegance, balance and completeness.
First showing violets, rose petals, and fresh-picked fruits, typical of this Barolo in its early months, the nose then develops a broad spectrum of spices, with vanilla, cinnamon, and green pepper clearly emerging.
The palate exhibits superb volume, is lean and dry, with a firm structure and warm alcohol, yet smooth and well balanced, already showing appreciable characteristics of evolution. The finish is marked by subtle
tanned leather and black liquorice.

VINIFICATION AND MATURATION. The clusters are hand-picked in late October. The vinification process rigorously follows both Barolo-area traditions and the official Barolo production code. A 20-25-day fermentation at 27°C ensures that the wine will extract generous tannins and extracts necessary for a sturdily-structured wine that must have lengthy cellaring potential. In the spring, the wine goes to large oak botti, where it matures for at least two years, or in the case of certain vintages, three years. After bottling, La Fenice rests in glass a further six months before release.

SERVING SUGGESTIONS. Its particularly lengthy finish makes La Fenice the ideal accompaniment to the very finest Italian and international meat-based cuisine, wild game of any type, marinades and stews, dishes with truffles, risottos, and aged, rich cheeses. At times, the pleasure of uncorking a bottle of aged Barolo may have little to do with the enjoyment of a meal, but will find its motivation in the enjoyment of an excellent wine
in the company of friends and family, or in simply sipping it meditatively all by itself.