• Pecchenino Barolo Le Coste di Monforte 2019
  • Pecchenino Barolo Le Coste di Monforte 2019
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Pecchenino Wines Barolo

Pecchenino

Pecchenino Barolo Le Coste di Monforte 2019

Red green still

Organic and sustainable Most awarded
  • Pecchenino Barolo Le Coste di Monforte 2019
  • Pecchenino Barolo Le Coste di Monforte 2019
1 2
Show more
Pecchenino Wines Barolo
HKD472.00
HKD472.00
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Multiple purchases: add more bottles to cart with one click

$1,416.00

3 bottles

Immediate availability Order now and receive it within 20 days Last 5 bottles remaining
Denomination Barolo DOCG
Size 0,75 l
Alcohol content 14.5% by volume
Area Piedmont (Italy)
Grape varieties 100% Nebbiolo
Aging About 24 months in 25 hl oak casks and 12 months in cement tanks.
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Awards

  • 2019

    4

    Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.

  • 2019

    93

    /100

    James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.

  • 2019

    93

    /100

    The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.

  • 2019

    3

    Italian Sommelier Association (AIS) guide

1 4

Details

Profumo

Perfume

The nose is rich and deep. You can perceive notes of hay, violet, tobacco, white pepper, wild mint and liquorice.

Colore

Color

Garnet red colour.

Gusto

Taste

Robust on the palate, with a taut, mineral finish. The tannins are dense but silky and well balanced.

Serve at:

18 - 20 °C.

Longevity:

Over 25 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Pairings

Fresh Piedmontese pasta with truffle or meat sauce, roasted red meats, braised meats, game. Long-aged cheeses.

Meat
Game
Cheese
Matured cheese
Pork

Producer
Pecchenino
From this winery
  • Start up year: 1986
  • Oenologist: Orlando Pecchenino
  • Bottles produced: 150.000
  • Hectares: 35
The Pecchenino winery has always been a family business. The first documents attesting the winemaking activity date back to the end of the 20th century, when the winery, managed by grandfather Attilio, had little more than 8 hectares. In the 1970s, the reins of the company passed into the hands of his son Marino and later, at the end of the 1980s in line with the generational changeover, his sons Orlando and Attilio took over the business.

It is to them that we owe the expansion of the vineyard area which today consists of 35 hectares, divided between the municipalities of Dogliani, Monforte d’Alba and Bossolasco. The area of Dogliani, where the "historical" winery is located, is typical for the cultivation of the Dolcetto vine, which is still the dominant variety, followed by Nebbiolo and Barbera. Over the years, the company has purchased lands in the municipality of Monforte d’Alba, where the second and more recently renovated winery is dedicated to the production of its Barolos and some others in the municipality of Bossolasco, dedicated to the production of white wines, with particular reference to Alta Langa, a classic method sparkling wine made from pinot noir and chardonnay grapes. Read more
Production area: Piedmont
Piedmont
Pecchenino

Name Pecchenino Barolo Le Coste di Monforte 2019
Type Red green still
Denomination Barolo DOCG
Vintage 2019
Size 0,75 l
Alcohol content 14.5% by volume
Grape varieties 100% Nebbiolo
Country Italy
Region Piedmont
Vendor Pecchenino
Origin Vineyard in the Le Coste di Monforte MGA
Climate Altitude: 440 m. a.s.l. Exposure: South-East.
Soil composition The soil is of medium texture with whitish marls.
Harvest Third week of October.
Fermentation temperature 27 °C
Fermentation About 3 weeks.
Wine making Fermentation lasts about 3 weeks and is carried out in steel tanks at a controlled temperature of 27 °C. The skins remain in contact with the wine during post-fermentation maceration, using the ancient submerged cap method, for a further 4 weeks. After racking, the wine remains in stainless steel for malolactic fermentation and is then racked into barrels.
Aging About 24 months in 25 hl oak casks and 12 months in cement tanks.
Allergens Contains sulphites