Pecchenino Bussia Barolo 2013
Ruby red in color with orange hues, this wine offers an intense and complex bouquet with notes of violet, red berries (like raspberry and currant), and more deep aromas of licorice, mint and spices. On the palate, the wine is rich and full bodied, showing great structure, firm and velvety tannins, and a persistent finish.
Critical AcclaimAll Vintages
Purity of fruit comes through with a plum, porcini and rose-petal character, which follow through to a medium to full body. A round and juicy finish. Delicious now, but will age nicely in the future.
This wine opens with appealing scents and flavors of red cherry, tobacco and cedar, though they are tamped down by rigid tannins and warm alcohol. This needs time for the fruit tones to flesh out and match the wine’s powerful structure.
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.