Pecchenino Dolcetto Di Dogliani DOCG San Luigi (750ml)

  • Wine Type

    Red Wine

  • Size


  • Vintage


  • Country


  • Region


  • Sub-Region


  • Grape


  • Farming Method

    ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More

  • ABV


  • Food Pairing

    Pasta DishesPizzaWhite 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

Red-purple colour with violet nuances.  This is a fruit forward red with bright aromas of blackberries, raspberries, blueberries and red cherries.  The palate is giving with all those same juicy fruit flavours and is refreshingly dry with reveals light mineral notes. Medium body, soft tannins with moderate acidity and good balance.  Drink this Dolcetto with appetizers, pizza, pasta, grilled red and white meats, or fresh cheeses.


Dogliani D.O.C.G. is made from 100% Dolcetto grapes grown within the appellation of Dogliani.  Pecchenino first produced this wine in 1994 from grapes surrounding their Dogliani winery and it has been a flagship wine for them since that time.  The vineyards are planted at varying exposures and the soil is calcareous clay.  The grapes are harvested mid September and after pressing, the must ferments in steel tanks for 10-12 days at a temperature of 26°C. After a first racking the malolactic fermentation develops naturally.  This wine does not see any oak and ages in stainless steel tanks. 

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