• "San Luigi" Dolcetto di Dogliani DOCG 2017

      “San Luigi” Dolcetto di Dogliani DOCG 2017

      Refined rose and berry scent. Juicy-soft taste with long aftertaste and much Italian personality. SUPERIORE.DE

      "Roasted herbs, elderberry pie and spices. Full-bodied with plenty of fruit-compote flavors and a fruity finish." James Suckling

      • Gambero Rosso:
      • Bibenda:
      • James Suckling:90 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
      • Closure: natural corks
      • Serving Temperature: 16-18 °C
      • Storage Potential: 2020+
      • Allergen Note: contains sulphites
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      stored air-conditioned

      05282117 ·  0,75 l · 14,53 €/l · Price incl. VAT, excl. Excise Tax & Shippingavailable immediately

      10,90 €
    • 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 · 63,87 €/l · Price incl. VAT, excl. Excise Tax & Shippingavailable immediately

      47,90 €
    • 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
      read more
      stored air-conditioned

      05283013 · 0,75 l · 66,53 €/l · Price incl. VAT, excl. Excise Tax & Shipping< 24 units available

      49,90 €
    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