• Pecchenino Barolo Bussia 2016
  • Pecchenino Barolo Bussia 2016
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Pecchenino Wines Barolo

Pecchenino

Pecchenino Barolo Bussia 2016

Red still

Most awarded
  • Pecchenino Barolo Bussia 2016
  • Pecchenino Barolo Bussia 2016
1 2
Show more
Pecchenino Wines Barolo
€50,00
€50,00
Sale Sold out
Lowest price: Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods

Other years:

2019

Multiple purchases: add more bottles to cart with one click

€600,00

12 bottles

€300,00

6 bottles

€150,00

3 bottles

Immediate availability
Denomination Barolo DOCG
Size 0,75 l
Alcohol content 14.5% by volume
Area Piedmont (Italy)
Grape varieties 100% Nebbiolo
Aging 24 months in large oak casks and 12 months in cement tanks.
Other years 2019
View full details

Awards

  • 2016

    95

    /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.

  • 2016

    92

    /100

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

  • 2016

    94

    /100

    Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.

  • 2016

    93

    /100

    Wine spectator is the most influential wine guide on the internet.

1 4

Details

Perfume

Perfume

The nose, initially austere, recalls complex floral and red fruit notes, liquorice, spice and tobacco.

Color

Color

Intense garnet red colour.

Taste

Taste

The palate is fine with sensations of ripe red fruits. The taut and compact tannin makes the wine very classic. Vibrant and vertical acidity. Extremely elegant and refined.

Serve at:

18 - 20 °C.

Longevity:

Over 25 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Pairings

Fresh pasta with meat sauce or truffle. Roasted or braised red meats. Game. Long-aged cheeses.

Pasta
Meat
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 Bussia 2016
Type Red still
Denomination Barolo DOCG
Vintage 2016
Size 0,75 l
Alcohol content 14.5% by volume
Grape varieties 100% Nebbiolo
Country Italy
Region Piedmont
Vendor Pecchenino
Origin Single vineyard in the Bussia MGA and in particular from the Corsini locality
Climate Exposure: South-West.
Soil composition The soil is calcareous-clayey with brownish marls.
Cultivation system Guyot
Plants per hectare 5000
Harvest Third week of October.
Fermentation temperature 27 °C
Fermentation About 3 weeks.
Wine making The grapes are only destemmed and then left to ferment in steel tanks for about 3 weeks at 27 °C. The wine remains in the tanks in contact with the skins for a further 4 weeks in post-fermentation maceration using the ancient submerged cap method. After racking, the wine remains in steel tanks for malolactic fermentation and is then transferred to barrels.
Aging 24 months in large oak casks and 12 months in cement tanks.
Allergens Contains sulphites