Dried roses and fragrant spices, anise and fennel seed in particular, leading to blood orange and pomegranate. The palate has a very sleek core of fine but ripe tannins that carry red-berry flavors in smooth repose. Drink or hold.

Cedar, rose, botanical herb and forest floor aromas swirl around the glass. It's youthfully austere, offering pomegranate, sour cherry, orange zest and baking spice notes alongside tight, close-grained tannins and fresh acidity. Give it a few more years to unwind and fully develop. Drink 2023–2030.

Bussia is the largest-volume Barolo from this resolutely traditional estate, where the wines are now made by Claudio Fenocchio. The cherry-scented nose is sumptuous and rich, an opulence that's mirrored on the bold, plum palate. The mighty tannins are rather overbearing now, giving a solid wine with a sobering structure. Long, but needs time. Read more at https://www.decanter.com/wine-reviews/italy/piedmont/giacomo-fenocchio-bussia-barolo-monforte-d-alba-2015-28241#T4UAVIQgoxBZAwGC.99