# Barolo San Giuseppe (2017)

- **Producer:** Pecchenino
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piedmont, Italy
- **Style:** Classic
- **Alcohol:** 14.3%
- **Average price:** €43
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** currant, black plum, black cherry, strawberry, raspberry, pomegranate, liquorice, mint, violet, wild cherry, cloves, balsam, fennel, menthol, rosemary, toasted nuts, pine, balsamic herbs, hay, watermelon, tobacco, dried fruit, mushroom, loamy earth, dried blackberry, cola

## About this wine

The Pecchenino Barolo San Giuseppe 2017 is a 100% Nebbiolo wine from the Barolo DOCG appellation in Piedmont, Italy. Produced by Azienda Agricola Pecchenino, a family-run winery with roots dating back to the late 18th century, this wine originates from vineyards in Monforte d'Alba, specifically from crus such as Le Coste di Monforte, Bussia, and Ravera. The winery emphasizes its role as a guardian of the territory, reflecting generations of family history and tradition in their winemaking.

## Interesting facts

- Vineyards are located in Monforte d'Alba's esteemed crus: Le Coste di Monforte, Bussia, and Ravera.
- The Pecchenino family has been making wine since the late 1700s.
- Vineyards are managed with a focus on grass cover and organic fertilization.
- Fermentation uses indigenous yeasts, reflecting the vineyard's natural microflora.

## Food pairing

The wine's firm tannins and medium-plus body are well-suited to complement the richness of red meats and game. The savory notes and potential for earthy undertones in the wine find harmony with ingredients like mushrooms, herbs, and aged cheeses.

## Wine making process

The Pecchenino Barolo San Giuseppe 2017 is produced from 100% Nebbiolo grapes. Following manual harvest, fermentation takes place in stainless steel tanks at 28°C for about 20 days, using indigenous yeasts. Malolactic fermentation is conducted in concrete tanks. The wine then undergoes 24 months of aging in large French oak botti, followed by a minimum of one year of bottle aging before release. The winery practices sustainable vineyard management, including keeping vineyards grassed over and using organic fertilization.