The Pecchenino winery has always been at its core, a family business. Currently the winery is run by Orlando and Attilio Pecchenino, the grandchildren of the man who started this winery, Attilio Pecchenino.
Pecchenino currently has 86 acres of vineyards, divided between the municipalities of Dogliani, Monforte d'Alba and Bossolasco, and two cellars: a historic cellar in Dogliani and a more modern cellar in Monforte d'Alba.
Dogliani is part of the Dogliani DOCG production area, located in southern Piedmont, the southern part of the Langhe. Because of the region’s cooler mountain influence, elevation, calcareous-clay soils, along with varied hillside geology, Dolcetto takes on substantially more depth and structure here than in other regions. This is why the 64 acres surrounding the Pecchenino property are mainly planted with Dolcetto, followed by Nebbiolo and Barbera.
The vineyards are managed sustainably with the highest respect for nature, biodiversity and environment. Vineyards are usually kept grassed over to make the soil softer and prevent erosion. Every year organic fertilisation is carried out with light tilling to encourage the accumulation of water necessary for vegetative development. In the fight against vine diseases, treatments are planned with rainfall data, using copper sulphate against downy mildew and mineral sulphur against powdery mildew. All other work in the vineyard is carried out manually to exercise greater quality control.
In the winery, every action is in service of achieving the highest quality, terroir-driven wines. Pecchenino’s 2023 'San Luigi' Dogliani was fermented and aged strictly in stainless steel tanks to emphasize purity, bright fruit, and freshness without oak influence.
Tasting Note
Bright raspberry and cherry descend into darker blackberry and spiced plum, with hints of licorice and dried flowers. Medium-bodied and supple, with silky tannins and a fresh, polished finish.
Food Pairing
For Pecchenino’s 2023 'San Luigi' Dogliani, we recommend roasted beets and radicchio drizzled with a brown butter sauce. Radicchio’s bitterness will play nicely with Dolcetto’s characteristic bitter edge, while the beets will draw out the wine’s darker fruit and earthy notes. Brown butter adds a little indulgence, something we all crave come early fall.