Pecchenino Bricco Botti Dogliani Superiore Dolcetto 2015 Front Label
Pecchenino Bricco Botti Dogliani Superiore Dolcetto 2015 Front LabelPecchenino Bricco Botti Dogliani Superiore Dolcetto 2015 Front Bottle Shot

Pecchenino Bricco Botti Dogliani Superiore Dolcetto 2015

  • JS92
  • WS92
  • W&S92
750ML / 0% ABV
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3.9 7 Ratings
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3.9 7 Ratings
750ML / 0% ABV

Winemaker Notes

Deep ruby red. Bouquet of intense mature fruit with notes of currant, raspberry and blackberry with hints of violet. The flavor is rich but balanced with notable soft tannins and good acidity; great persistence.

Pairs well with red meats, braises and goat or sheep’s milk and cheeses.

Critical Acclaim

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JS 92
James Suckling

Tar, tobacco, blackberries and five-spice powder. Full-bodied with chewy and very structured tannins and an ash-coated finish, lifted through by refreshing acidity. 

WS 92
Wine Spectator
This is intense and saturated, offering violet, black currant, graphite, tobacco and orange peel aromas and flavors. Solidly built, with a backbone of tannins shoring up the finish. Drink now through 2022.
W&S 92
Wine & Spirits
Fruit for Bricco Botti comes from vines planted in 1996 on the southwest-facing slope just below the Pecchenino farmhouse. This is the family’s most dense and robust dolcetto, aged for two years in 25-hectoliter casks to soften the firm tannins. It’s more savory than Siri d’Jermu (also recommended here), unfolding with notes of baked plum and roasted fennel layered with licorice, tobacco and dark chocolate. Cellar it for at least five years before pouring with braised leg of lamb.
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Pecchenino

Pecchenino

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Pecchenino, Italy
Pecchenino Winery Video

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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Dogliani Wine

Piedmont, Italy

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The hills of Dogliani, just to the south of the Barolo zone, produce the very best Dolcetto wines in the world. Its rolling hills reach higher elevations than those of Barolo and the area maintains strong Dolcetto vineyards as well as groves of hazelnut trees, farmland, pastures, and forests. Dogliani became its own DOCG in 2005; in order for a Dolcetto to be classified as Dogliani DOCG, it must come from one of the following communes: Bastia Mondovì, Belvedere Langhe, Clavesana, Cigliè, Dogliani, Farigliano, Monchiero, Rocca Cigliè, Roddino and Somano. Dogliani DOCG must have a deep red color, elegance, intense fruit, and aromas of currants, raspberry, and blackberry.

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An easy drinking red with soft fruity flavors—but catchy tannins, Dolcetto is often enjoyed in its native Piedmont on a casual weekday night, or for apertivo (the canonical Piedmontese pre-dinner appetizer hour). Somm Secret—In most of Piedmont, easy-ripening Dolcetto is relegated to the secondary sites—the best of which are reserved for the king variety: Nebbiolo. However, in the Dogliani zone it is the star of the show, and makes a more serious style of Dolcetto, many of which can improve with cellar time.

VIYITPCDLBT7515_2015 Item# 387247

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