Pecchenino
Barolo San Giuseppe
Pecchenino
Barolo San Giuseppe
Crafted from Nebbiolo vines cultivated from vineyards in Monforte d'Alba, specifically the Bussia, Le Coste di Monforte and Ravera di Monforte MGAs, these vines undergo extreme care and attention leading to very low yields and, therefore, beautifully concentrated grapes. Diligent canopy management in July when the vines are thinned is followed by further thinning in August where the bottom half of the grape bunches are pruned. The final wine ages in large oak casks, integrating the rich Nebbiolo tannins while allowing the fresh fruit to show through.
Wine Production
This wine comes from vineyards located in the municipality of Monforte d’Alba, in particular from the Bussia, Le Coste di Monforte and Ravera di Monforte MGA. The Guyot-trained vines have a density of 5000 plants per hectare and are between 15 and 40 years old. The soil is of medium limestone-clay mixture. After harvesting, the grapes undergo soft destemming and the must obtained is left to ferment in steel tanks at 27°C. Alcoholic fermentation lasts about 3-4 weeks, with two daily pumpings over. The wine then remains in contact with the skins, in post-maceration, for a further 4 weeks. After racking, malolactic fermentation occurs naturally and then the wine is transferred into barrels.
Ageing: 24 months in 25 hl oak casks and 12 months in cement tanks.
Tasting Notes
On the nose there are hints of plum, raspberry, ripe red and black cherry, blackberry, and liquorice. The palate is classic: rich and powerful with silky, well-integrated tannins.
Food Pairing
Pair this wine with pasta with meat sauce, braised or roasted red meats, and aged cheeses.
Crafted from Nebbiolo vines cultivated from vineyards in Monforte d'Alba, specifically the Bussia, Le Coste di Monforte and Ravera di Monforte MGAs, these vines undergo extreme care and attention leading to very low yields and, therefore, beautifully concentrated grapes. Diligent canopy management in July when the vines are thinned is followed by further thinning in August where the bottom half of the grape bunches are pruned. The final wine ages in large oak casks, integrating the rich Nebbiolo tannins while allowing the fresh fruit to show through.
Wine Production
This wine comes from vineyards located in the municipality of Monforte d’Alba, in particular from the Bussia, Le Coste di Monforte and Ravera di Monforte MGA. The Guyot-trained vines have a density of 5000 plants per hectare and are between 15 and 40 years old. The soil is of medium limestone-clay mixture. After harvesting, the grapes undergo soft destemming and the must obtained is left to ferment in steel tanks at 27°C. Alcoholic fermentation lasts about 3-4 weeks, with two daily pumpings over. The wine then remains in contact with the skins, in post-maceration, for a further 4 weeks. After racking, malolactic fermentation occurs naturally and then the wine is transferred into barrels.
Ageing: 24 months in 25 hl oak casks and 12 months in cement tanks.
Tasting Notes
On the nose there are hints of plum, raspberry, ripe red and black cherry, blackberry, and liquorice. The palate is classic: rich and powerful with silky, well-integrated tannins.
Food Pairing
Pair this wine with pasta with meat sauce, braised or roasted red meats, and aged cheeses.
