• "San Luigi" Dogliani DOCG 2018

      “San Luigi” Dogliani DOCG 2018

      Fresh ruby red with violet reflections. Refined scent of rose petals, roasted herbs, elderberry and small red berries. In the taste fleshy-drinking after fruit compote, the tannin very fresh and smooth. Long aftertaste with great Italian personality. SUPERIORE.DE

      "Jammy mulberry, spice and old leather. Blackberry and mulberry flavour density balances the firm, chalky tannins. Medium-long, with a sweet sense to the finish." Jancis Robinson

      • Gambero Rosso:
      • Bibenda:
      • Jancis Robinson:15,5 points
      • Grape Variety: 100% Dolcetto
      • Cultivation: close to nature
      • Expansion: 6 months stainless steel
      • Development: Stainless steel tank
      • Filtration: yes
      • Alcohol Content: 13,50 % vol
      • Total Extract: 28,55 g/l
      • Total Acidity: 6,25 g/l
      • Residual Sugar: 2,85 g/l
      • Sulfite: 78 mg/l
      • ph-Value: 3,52
      • Closure: Natural cork
      • Serving Temperature: 16-18 °C
      • Storage Potential: 2023
      • Food Recommendations: Ragout of white meat with wild mushrooms
      • Allergen Note: contains sulphites
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      stored air-conditioned

      05282118 ·  0,75 l · 14,17 €/l · Price (DE) incl. VAT, excl. Shippingavailable immediately

      10,63 €
    • "Siri d'Jermu" Dogliani Superiore DOCG 2017

      “Siri d’Jermu” Dogliani Superiore DOCG 2017

      Elegant and complex Siri d'Jermu with a remarkable concentration, ripe strawberry aromas and light toasty notes on the nose. Fine-grained tannin, in the finish a fresh, clean fruit with hints of hazelnut. A big, muscular Dolcetto and archetype of its noble denomination! SUPERIORE.DE

      "Dusty, mulberry with some yoghurt tones. Juicy blackberry, damson and dried-herb palate, fine well-handled tannins. Medium-long to long. Very drinkable, which can be a challenge with Dolcetto." Jancis Robinson

      "Pretty flavors of ripe pomegranate, blackberry and violet are the hallmarks of this supple Dolcetto. Firm, yet stays balanced in the end." Wine Spectator

      "Lovely, grapey fruit with black-cherry and orange-zest character. Medium body. Firm tannins." James Suckling

      "Unctuous and rich, the 2017 Dogliani Superiore Sirì d'Jermu hits the palate with an exotic array of crème de cassis, lavender, mint and sweet spices. Even with all of its flamboyance, the 2017 remains a mid-weight wine with terrific energy and focus." Vinous

      • Gambero Rosso:
      • Bibenda:
      • Vinous:93 points
      • Wine Spectator :90 points
      • James Suckling:92 points
      • Jancis Robinson:16 points
      • Grape Variety: 100% Dolcetto
      • Cultivation: close to nature
      • Expansion: 12 months new oak barrel
      • Development: wooden barrel
      • Filtration: yes
      • Alcohol Content: 14,00 % vol
      • Total Extract: 29,65 g/l
      • Total Acidity: 5,85 g/l
      • Residual Sugar: 2,10 g/l
      • Sulfite: 72 mg/l
      • ph-Value: 3,40
      • Closure: Natural cork
      • Serving Temperature: 18-20 °C
      • Storage Potential: 2025+
      • Allergen Note: contains sulphites
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      stored air-conditioned

      05282217 · 0,75 l · 21,96 €/l · Price (DE) incl. VAT, excl. Shippingavailable immediately

      16,47 €
    • "Bricco Botti" Dogliani Superiore DOCG 2016

      “Bricco Botti” Dogliani Superiore DOCG 2016

      Dogliani Bricco Botti is dark and powerful. Wonderfully complex aromas of dark fruit, tobacco, leather, liquorice, tar, mint and flowers. Harmoniously round and perfect in taste. A Dolcetto of the extra class! SUPERIORE.DE

      "The 2016 Dogliani Superiore Bricco Botti represents one of the most profound and sophisticated expressions of this popular Piedmont grape variety. The Dogliani appellation is specifically recognized for the purity and authenticity of those dark berry flavors and the bright acidity that is associated with Dolcetto. This cool-vintage wine is sharp, focused and bright with loads of primary fruit. However, there is enough softness and meat here to soften the mouthfeel. This is textbook Dogliani, and worthy of a brasato al Barolo, although you'll be forgiven if you want to marinate the beef in a more economical red." Robert Parker

      "A linear and compressed red with lots of blue-fruit and slate undertones to the firm tannins. Full body. Tight and racy. From dolcetto and always excellent." James Suckling

      "The 2016 Dogliani Superiore Bricco Botti is a powerful, brooding wine. Smoke, leather, licorice, game, incense and wild black cherry add to an impression of gravitas and virile power in this potent Dogliani. The tannins could use a bit of time to soften, but there is no shortage of personality or character here - that much is certain. The 2016 takes Dolcetto into another level of expression and dimension." Vinous

      • Bibenda:
      • Robert Parker:91+ points
      • Vinous:93 points
      • James Suckling:93 points
      • Grape Variety: 100% Dolcetto
      • Cultivation: conventional
      • Expansion: 24 months new oak barrel
      • Development: wooden barrel
      • Filtration: yes
      • Alcohol Content: 14,50 % vol
      • Total Extract: 30,65 g/l
      • Total Acidity: 6,15 g/l
      • Residual Sugar: 3,25 g/l
      • Sulfite: 86 mg/l
      • ph-Value: 3,52
      • Closure: Natural cork
      • Serving Temperature: 18-20 °C
      • Storage Potential: 2027
      • Allergen Note: contains sulphites
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      stored air-conditioned

      05282816 · 0,75 l · 25,87 €/l · Price (DE) incl. VAT, excl. Shipping< 24 units available

      19,40 €
    • Barolo "San Giuseppe" DOCG 2016

      Barolo “San Giuseppe” DOCG 2016

      Dark garnet red with beautiful reflections. Aromas of cherry, strawberry, eucalyptus, tobacco and spices. A wonderfully balanced wine of fruit, fine acidity and polished tannin. For us one of the best representatives of its vintage! SUPERIORE.DE

      "This is a proprietary blend of Nebbiolo made by Pecchenino. The 2016 Barolo San Giuseppe is a blend of fruit from three crus. It breaks down as 35% from Le Coste di Monforte, 15% from Bussia and 50% from Ravera in Monforte. There is a sultry theme here (like we saw in the Barolo Bussia) with dark fruit, pressed blackberry, black licorice and spice. This winery tends to experiment with long skin maceration times at warm temperatures. These techniques result in the density and sheer fruit weight you get here." Robert Parker

      • Robert Parker:92 points
      • Grape Variety: 100% Nebbiolo
      • Cultivation: close to nature
      • Expansion: 24 months wooden barrel
      • Development: wooden barrel
      • Filtration: yes
      • Alcohol Content: 14,50 % vol
      • Total Extract: 30,45 g/l
      • Total Acidity: 6,15 g/l
      • Residual Sugar: 1,35 g/l
      • Sulfite: 88 mg/l
      • ph-Value: 3,52
      • Closure: natural cork
      • Serving Temperature: 18-20 °C
      • Storage Potential: 2032
      • Allergen Note: contains sulphites
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      stored air-conditioned

      05282716 · 0,75 l · 45,36 €/l · Price (DE) incl. VAT, excl. Shipping11 units available

      34,02 €
    • Barolo "Le Coste di Monforte" DOCG 2013

      Barolo “Le Coste di Monforte” DOCG 2013

      Warm garnet red. In the bouquet cherry, rosewood and some tar. Thoroughly powerful, masculine Barolo with a cornucopia of fruit, robust tannins and a very lively finish. Needs another 5-8 years until the beginning of optimal drinking maturity. SUPERIORE.DE

      "Aromas of dark truffles, dried strawberries and rose stems following through to a full body with round and chewy tannins. A rich finish. This is very structured and tannic." James Suckling

      • Bibenda:
      • James Suckling:94 points
      • Grape Variety: 100% Nebbiolo
      • Cultivation: close to nature
      • Expansion: 24 months wooden barrel
      • Development: wooden barrel
      • Filtration: yes
      • Alcohol Content: 14,50 % vol
      • Closure: natural corks
      • Serving Temperature: 18-20 °C
      • Storage Potential: 2028+
      • Allergen Note: contains sulphites
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      stored air-conditioned

      05282513 · 0,75 l · 62,25 €/l · Price (DE) incl. VAT, excl. Shipping< 24 units available

      46,69 €
    • Barolo Bussia DOCG 2013

      Barolo Bussia DOCG 2013

      Barolo Bussia of Pecchenino is a great, rich wine. Full bouquet of dark fruits, spices, tar, smoke and forest soil. Strong on the palate with lots of berry fruit, beautiful inner sweetness and considerable acidity, classic tannins and a rich finish. SUPERIORE.DE

      "Purity of fruit comes through with a plum, porcini and rose-petal character, which follow through to a medium to full body. A round and juicy finish. Delicious now, but will age nicely in the future." James Suckling

      • James Suckling:93 points
      • Grape Variety: 100% Nebbiolo
      • Cultivation: close to nature
      • Expansion: 24 months wooden barrel
      • Development: wooden barrel
      • Filtration: yes
      • Alcohol Content: 14,50 % vol
      • Closure: natural corks
      • Serving Temperature: 18-20 °C
      • Storage Potential: 2030+
      • Allergen Note: contains sulphites
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      stored air-conditioned

      05283013 · 0,75 l · 64,85 €/l · Price (DE) incl. VAT, excl. Shipping< 24 units available

      48,64 €
    • Barolo Bussia DOCG 2015

      Barolo Bussia DOCG 2015

      Full bouquet of dark fruits, spices, tar, smoke and wild mushrooms. Powerful on the palate with lots of berry fruit, beautiful inner sweetness and remarkable acid wire, classic tannins and a rich, long finish. SUPERIORE.DE

      "Very bright red-flower aromas with fresh notes of orange zest and chamomile. The palate has a succulent, bright and juicy core of bright red-cherry flavor, fine and succulent tannins and a pure, fresh finish." James Suckling

      "The 2015 Barolo Bussia offers a deeper level of identity, grit and structure compared to the estate's Barolo from San Giusepppe. This wine reveals a tight inner core of fruit with lovely contours of spice, leather, tar, licorice and dried violets. You get a clean sense of the grape without too many bells or whistles. The finish is elegant and fine. Pair it with an authentic tajarin and white truffle shavings." Robert Parker

      "A sleek red, displaying cherry, strawberry, floral, earth and tobacco flavors. Starts out with a fleshy feel, firming up as this winds down on the finish. Balanced and refreshing, lingering with earth, tobacco and spice notes in the end." Wine Spectator

      • Gambero Rosso:
      • Robert Parker:93 points
      • Wine Spectator :93 points
      • James Suckling:93 points
      • Grape Variety: 100% Nebbiolo
      • Cultivation: close to nature
      • Expansion: 24 months wooden barrel
      • Development: wooden barrel
      • Filtration: yes
      • Alcohol Content: 14,50 % vol
      • Total Extract: 31,25 g/l
      • Total Acidity: 5,85 g/l
      • Residual Sugar: 0,95 g/l
      • Sulfite: 69 mg/l
      • ph-Value: 3,42
      • Closure: Natural cork
      • Serving Temperature: 18-20 °C
      • Storage Potential: 2035+
      • Allergen Note: contains sulphites
      read more
      stored air-conditioned

      05283015 · 0,75 l · 64,85 €/l · Price (DE) incl. VAT, excl. Shippingavailable immediately

      48,64 €
    About the winemakers
    Pecchenino
    Piedmont
    Pecchenino

    Centuries in the same family. Since the 18th century, this building jewel, enthroned on a vineyard south of Barolo, has always been passed down from father to son in the family. Eight hectares gradually turned into over thirty. Most of it directly below the magnificent old estate, circling the mountain as if to form the stairs up to the house. It is most beautiful here at the beginning of autumn when the leaves of the Dolcetto grapes turn red.

    With Dolcetto, the brothers Orlando and Attilio Pecchenino, who have managed the winery since 1987, have also made an international name for themselves. The region north of Dogliani, with its vineyards reaching 450 metres above sea level, offers loose, calcareous soils that allow Dolcetto to mature particularly well. The Dolcetto grape was first documented here in 1432. The nearby mountains provide a constant cooling wind and allow the temperature to drop significantly at night. This brings a lot of fruit and a crisp acidity into the grapes. The brothers work a lot in the vineyard because they do without chemical sprays such as herbicides and herbicides, instead grow grass and herbs between the rows, incorporate organic fertilizers and compost into the soil and do almost all the work manually in their narrow Guyot wine rows.

    The Fratelli Pecchenino also cultivate their three hectares in Monforte d'Alba, where they cultivate their Nebbiolo grapes for Barolo in the top vineyards of Bussia and San Giuseppe. The single layer Barolo "Bussia-Corsini" and "Le Coste" were long insiders' tips, but in the meantime they are constantly earning high scores. In Italy as well as internationally, such as with the American Wine Spectator.

    Also in the cellar no chemical additives are used. The hand-picked grapes are placed in small boxes, selected again by hand and crushed. Only the own vineyard yeasts are used to maintain the typicality.

    Their Dolcetto specialities, such as "Siri d'Jermu", are also based on long mash contact, similar to Barolo. The wine is fermented for 10 to 12 days and then matured in large and small wooden barrels. Depending on the vintage, a separate decision is made on how the wine is to be matured. Most winegrowers in Piedmont do not put so much effort into the Dolcetto. If you enjoy Dolcetto from Pecchenino, you will immediately notice that silky elegance, more fruit and complexity play on the palate. Just more drinking pleasure is available.

    Almost three quarters of the vineyards are planted with Dolcetto. The rest is shared by Nebbiolo, Barbera, Chardonnay, Sauvignon blanc and some Pinot nero.

    In the Casa Pecchenino, by the way, it has also been possible to spend the night in a very formidable way for some years now. The old premises have been lovingly restored and tastefully furnished with suitable furniture. Perfect for a wine trip to Piedmont. SUPERIORE.DE

    Facts

    • Owner: Family Pecchenino
    • Oenologists: Orlando and Attilio Pecchenino
    • Annual production: approx. 110,000 bottles
    • Vineyard: approx. 32 hectares, of which 29 in yield
    • Natural cultivation