2017 | Pecchenino | San Giuseppe

Balsamic aromas and flavors of menthol, mint, hay and tobacco wrap around the cherry core in this firm, linear red, which is ripe and focused, lingering with a mouthwatering finish.

Reviews:

• Wine Advocate: The 2017 Barolo San Giuseppe is a blend of fruit from Le Coste di Monforte, Bussia and Ravera in Monforte (in Monforte d'Alba). These results are a little timid at first, taking time to reveal wild cherry, dried blackberry, cola and balsam herb. Pine and rosemary tones are evident in this mid-weight, near-term Barolo.

• James Suckling: A rather soft and rich young Barolo with strawberry and floral character and hints of watermelon. It’s full-bodied and layered. Rich finish. So attractive now, but will age nicely.

Producer Information

The Company was founded at the end of the nineteenth century, in an area where Dolcetto vineyards have been a typical feature for centuries, as is documented by a writing that dates back to 1432, which is kept in the communal archives. The farm has always been family run, and the land has passed from father to son throughout its history. The first historical evidence of the farm is from the beginning of the twentieth century, when the farm was led by Attilio Pecchenino (the grandfather) and had little more than 8 hectares of land. In the 70s, the farm was given to Marino Pecchenino (Attilio's son), and in 1987 to Orlando and Attilio (Marino's two sons) who currently own it and manage it. At present, after having recently bought a new farm (Bricco Botti), the total land owned by Pecchenino is approx. 25 hectares, all in the area of Dogliani. For a couple of year now, Pecchenino has expended much energy on making his dolcettos more elegant and appetizing abroad as well as in Italy. The results clearly show in his two main house Dolcettos: the San Luigi and the Siri d'Jermu that recently was upgraded to Dogliani DOCG status. Pecchenino winery is managed in a sustainable fashion: Orlando is convinced that the quality of his wine is strictly related to the natural health of his vineyard. His main objective is that of growing the best possible grapes with the lowest possible impact on nature. In the vineyards, he opts for organic compost and avoids the use of any chemical products for weed or pest control; his treatments in the vineyards are all natural unless it becomes absolutely necessary.

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