Pecchenino Barolo Bussia DOCG (750ml)

  • Wine Type

    Red Wine

  • Size


  • Vintage


  • Country


  • Region


  • Sub-Region


  • Grape


  • Farming Method

    Conventional Learn More

  • ABV


  • Food Pairing

    TrufflesMushroom dishesRed Meat

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 where they grow a range of traditional Piemontese grapes. 

The vineyards are managed with the highest respect for nature, biodiversity and environment, by adopting a sustainable management in order to focus on the quality of grapes. 

Tasting Notes

Garnet red colour.  Give this wine to open up; the nose will reward you with complex floral and red fruit notes, liquorice, spice and tobacco. 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.  Drink this Barolo alongside fresh pasta with meat sauce or truffle, roasted or braised red meats, game or mature cheeses. 


Nebbiolo grapes from the single vineyard, Bussia, are harvested the third week of October.  The vines are guyot trained and have a density of 5000 plants per hectare. The age of the vineyard is 18 years. The soil is calcareous-clayey with brownish marls and is exposed to the south-west. 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 to age; 24 months in large oak casks and 12 months in cement tanks.

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