Dolcetto Dogliani Siri d’Jermu PECCHENINO
The Pecchenino wine estate dates back to the end of the 1700’s and has always been a family-run operation, with the holding handed down from father to son for generations.
Records from the early 1900’s show that the farm, owned and run by Attilio, the current generation’s grandfather, originally consisted of just a little over 8 hectares. Since the beginning of the 1970’s, when it passed into the capable hands of his son Marino and then in 1987 to grandsons Orlando and Attilio, new land and vineyards have been acquired and it now number 32 hectares, of which 26 are located in the Commune of Dogliani and 3 in Monforte d’Alba.
The area of Dogliani is especially suited to the cultivation of the Dolcetto grape, whose presence here is documented in a manuscript from 1432, discovered in the municipal archives.
Records from the early 1900’s show that the farm, owned and run by Attilio, the current generation’s grandfather, originally consisted of just a little over 8 hectares. Since the beginning of the 1970’s, when it passed into the capable hands of his son Marino and then in 1987 to grandsons Orlando and Attilio, new land and vineyards have been acquired and it now number 32 hectares, of which 26 are located in the Commune of Dogliani and 3 in Monforte d’Alba.
The area of Dogliani is especially suited to the cultivation of the Dolcetto grape, whose presence here is documented in a manuscript from 1432, discovered in the municipal archives.
VINEYARDS
Grass is planted and left to grow between the rows in the vineyards to keeps the earth soft and spongy and avoid erosion. It is mowed or weeded periodically during the summer since no herbicides, chemical weed-killers, or insecticides are used on the land. Organic fertilizers are applied below ground and, in a lighter dose, to the topsoil when necessary, usually every two or three years.
Vines are also treated with copper sulphate, to protect against downy mildew, and mineral sulphur against powdery mildew.
The guyot vine training system is used throughout and all work in the vineyards is done manually.
Hand-picked grapes are transported in small crates to the cellar where de-stemming and mineral sulphur against powdery mildew.
Vines are also treated with copper sulphate, to protect against downy mildew, and mineral sulphur against powdery mildew.
The guyot vine training system is used throughout and all work in the vineyards is done manually.
Hand-picked grapes are transported in small crates to the cellar where de-stemming and mineral sulphur against powdery mildew.
Contiene solfiti
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