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Pecchenino Dogliani San Luigi 750ML 2014
Sku: IT-0028288
Product Rating
Critics Ratings:       (3)
Product Information
Country: Italy
Region: Piedmont
Sub-Region: Dolcetto di Dogliani
Grape Varietal: Dolcetto
Type: Still wine
Classification: DOCG
Inventory Location
Santa Clara/San Jose
 
Reg. $14.98

Qty:
 
Wine Enthusiast 89 points - Fresh and delicious, this easygoing red opens offers aromas and flavors of black cherry, blackberry, white pepper, clove and tilled soil. Polished tannins give it a silky texture.  (Nov 2015)

James Suckling 89 points - Another fresh, crisp dolcetto with strawberry and cherry aromas and flavors. Medium body, good fruit and a clean finish. Delicate style. Drink now.  (Oct 2015)

Wine Spectator 88 points - Fleshy cherry flavors cover the vibrant acidity and fine-grained tannins in this version, making for a balanced, persistent red. Drink now through 2018. -BS  (Jun 15 2015)

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Producer
The Pecchenino wine estate dates back to the end of the 1700’s and has always been a family-run operation, with the holding handed down from father to son for generations. Records from the early 1900’s show that the farm, owned and run by Attilio, the current generation’s grandfather, originally consisted of just a little over 8 hectares. Since the beginning of the 1970’s, when it passed into the capable hands of his son Marino and then in 1987 to grandsons Orlando and Attilio, new land and vineyards have been acquired and it now number 25 hectares, of which 22 are located in the Commune of Dogliani and 3 in Monforte d’Alba. The area of Dogliani is especially suited to the cultivation of the Dolcetto grape, whose presence here is documented in a manuscript from 1432, discovered in the municipal archives. 70% of the estate’s vineyards are dedicated to Dolcetto, with the remaining planted with Barbera, Nebbiolo, Chardonnay and Sauvignon Blanc. The estate also has land in the municipality of Monforte d’Alba, one of the prime areas for the production of Barolo, at San Giuseppe, where the ”Le Coste” cru is produced, and in Bussia, where the ”Bussia Corsini” cru will be produced.


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