Meet the Winemaker – Orlando Pecchenino

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.


Grass is planted and left to grow between the rows in the vineyards to keeps the earth soft and spongy and avoid erosion. It is mowed or weeded periodically during the summer since no herbicides, chemical weed-killers, or insecticides are used on the land. Organic fertilizers are applied below ground and, in a lighter dose, to the topsoil when necessary, usually every two or three years. Vines are also treated with copper sulphate, to protect against downy mildew, and mineral sulphur against powdery mildew. The guyot vine training system is used throughout and all work in the vineyards is done manually. Hand-picked grapes are transported in small crates to the cellar where de-stemming and crushing takes place. Strict selection in the vineyards is normally not necessary as clusters are thinned twice during the summer (at the end of July and the end of August) so as to obtain perfect, uniformly mature and healthy fruit ready for harvest. The estate’s philosophy is aimed at producing high quality wine and thanks to years of experience those vinification techniques that are most adapted to their wines have been adopted: from temperature-controlled maceration to ageing in wood or on the lees. Average annual production is 100,000 bottles.


Pecchenino San Luigi Dolcetto 2016 ::  $24 Sale $20

Ruby red with violet highlights. Fruit-forward with notes of currants, raspberries, blackberries and prunes. Well-balanced with sweet tannins and good acidity. Pairs well with appetizers, pastas, white meats, red meats and roasts.


Pecchenino Siri d’ Jermu Dolcetto 2015 :: $28 Sale $24

Ruby red with violet highlights. Intense nose of ripe fruit with notes of currants, blackberries and black cherries. Balanced with smooth, sweet tannins and a persistent finish. Pairs well with pastas, white meats, red meats, braises, fresh cheeses and medium aged cheeses.


Pecchenino Langhe Nebbiolo 2015 :: $28 Sale $24

The bouquet on the nose is very elegant, with intense aromas of cherry, violet, raspberry and black currant, together with licorice and balsamic sensations. The sip confirms the elegance and aromas perceived on the nose, is characterized by a good freshness, medium body, and a long fruity finish. Pairings ideal with pasta and risotto recipes, white and red grilled meat, medium aged cheeses.


Pecchenino Le Coste Barolo 2013 :: $63 Sale $55

Ruby red with orange reflections. The bouquet on the nose is intense and complex with notes of ripe currants and raspberries accented by hints of truffle and violet. The flavor is elegant and balanced with a good body. Soft tannins and a long fruity finish. Pairs well with red meats, braises and medium to long-aged cheeses made with cow or sheep milk.


Saturday Tasting

Need we say more? We start sippin’ and tastin’ at 4pm. Hope you can make it! Tag your pics #pickitupatpearl and #Neverabadbottle so we can CHEERS! 




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