2023 - 2040
This is a proprietary blend of Nebbiolo made by Pecchenino. The 2016 Barolo San Giuseppe is a blend of fruit from three crus. It breaks down as 35% from Le Coste di Monforte, 15% from Bussia and 50% from Ravera in Monforte. There is a sultry theme here (like we saw in the Barolo Bussia) with dark fruit, pressed blackberry, black licorice and spice. This winery tends to experiment with long skin maceration times at warm temperatures. These techniques result in the density and sheer fruit weight you get here. Production is 7,800 bottles.
Orlando Pecchenino explains the current breakdown of his family's wine activities. In 2013, they bought an old farmhouse with one hectare of vines in the Ravera di Monforte cru of Monforte d'Alba. By 2017, they finished building a winery on the site, meaning that today Pecchenino has two facilities for processing fruit: one in Monforte d'Alba for the production of Barolo and one in Dogliani used to make Dogliani, Langhe Nebbiolo and Alta Langa wines. A further investment was made in the promising Alta Langa area, near the town of Bossolasco. Six hectares located high at 700 meters above sea level were purchased in 2010. One parcel measuring 1.5 hectares was planted to Chardonnay and Pinot Noir, and a second 1.5-hectare site is being planted this year. Pecchenino joins a chorus of Langa producers who are now active in the exciting Alta Langa region for the production of Metodo Classico sparkling wines.