Pecchenino Dogliani San Luigi

Pecchenino Dogliani San Luigi

Wine Description

Pecchenino is located in Dogliani, which is an ideal growing location for the sometimes fickle Dolcetto grape and San Luigi is a perfect intro to the unique characteristics that the line of Pecchenino Dolcettos offer. The soils of San Luigi are calcareous, which lead to better maturation of the grape and therefore producing an elegant wine with soft, integrated tannins and a classic deep ruby to purple hue.

Due to the optimal growing location for the Dolcetto grape, around 3/4 of Pecchenino’s wines are of this varietal. The remaining plantings consist of Sauvignon Blanc, Chardonnay, Barbera and Nebbiolo. 

Attilio, Lisa e Orlando Pecchenino
Pecchenino
Pecchenino
Pecchenino
Pecchenino
Pecchenino
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Acclaim
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Vineyard & Production Info
Production area/appellation:
Dogliani DOCG
Vineyard name
GMA San Luigi
Vineyard size
15 ha acres
Soil composition
medium-textured calcareous soil
Elevation:
1279 - 1476 feet
Exposure:
southeastern, southern and southwestern
Harvest time:
mid of September
Bottles produced of this wine:
80,000
Average Vine Age:
15 - 30 years
Certified Eco-Friendly Practices:
Practices (not certified)
Sustainability Certification:
VALORITALIA
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Winemaking & Aging
Maceration length:
10 - 12 days
Varietal composition:
100% Dolcetto
Fermentation container:
stainless steel tank
Maceration technique:
pump over
Malolactic fermentation:
full
Type of aging container:
stainless steel tanks
Length of bottle aging:
6 months
Total SO2
60
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Analytical Data
pH level:
3.5
Acidity:
5.5 g/L
Alcohol:
13.5 %
Total SO2
60
Residual sugar:
2 g/L
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Wine Production

Dogliani San Luigi comes from vineyards surrounding the Dogliani winery. The territory is part of the San Luigi mention from where the name of the wine originates. The vines are cultivated with guyot and have a density of 5000 plants per Ha. The wine is the product of several vineyards with south-east, south and south-west exposures. The soil is calcareous-clayey. After pressing, the must ferments in steel tanks for 10-12 days at a temperature of 26°C. After a first racking the malolactic fermentation develops naturally.

Ageing: only in steel tanks.