Pecchenino
Pecchenino Barolo Bussia 2016
| Denomination | Barolo DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% 按体积 |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | 24 months in large oak casks and 12 months in cement tanks. |
| 其他年份： | 2015 , 2019 |
奖项
-
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.
香水
颜色
味道
服务于：
18 - 20 °C.
长寿：
Over 25 years
醒酒时间：
1 hour
- 创办年份: 1986
- 酿酒师: Orlando Pecchenino, Beppe Caviola
- 生产的瓶子: 150.000
- 公顷: 33
The documentationgoes back to the the early 900 when the farm is run by his grandfather Attilio had just over 8 hectares . Since the '70s, when the company passed to his son Marino and then run in 87 children and Attilio Orlando, we acquired new land and vineyards hours counting an area of 25 hectares of which 22 are located in the Municipality of Dogliani and 3 in the town of Monforte d'Alba. The area of Dogliani is typical for the Dolcetto grape is found in the presence already in 1432 in a manuscript found in the municipal archives. The farm is planted to 70% Dolcetto and the rest by Barbera, Nebbiolo,
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| Name | Pecchenino Barolo Bussia 2016 |
|---|---|
| Type | Red still |
| Denomination | Barolo DOCG |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 14.5% 按体积 |
| 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 |
