Attilio Pecchenino immediately impressed us with his dedication to Dolcetto. In most of the Langhe Nebbiolo takes pride of place in the best sites (those facing south or east, those at the top of the hill, and those with the highest levels of limestone in the soil). Barbera comes next, and Dolcetto is relegated to the poorest sites with the least chance of ripening. As a result of such prejudice Dolcetto has long been considered a poor cousin. Tired with the high prices and attention reserved for Barolo and Barbaresco a few producers experimented with planting Dolcetto in those sites formerly reserved for Nebbiolo. Not surprisingly, results improved dramatically and in 2005 - largely through the efforts of this estate - Dogliani was awarded DOCG status.
The San Luigi is a joy to drink now with the fresh acidity and ripe black cherry fruit that makes it ideal with salami and osso bucco. It’s a superb introduction to the potential of the grape. The silky Siri d’Jermu remains my favourite; there’s no oak but with significantly more concentration. We've recently added the estate's Barolo, a modern and very enjoyable style.
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