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 25 hectares, of which 22 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.
The estate's philosophy is aimed at producing high quality wine and thanks to years of experience those vinification techniques that are most adapted to their wines have been adopted: from temperature-controlled maceration to ageing in wood or on the lees. Fermentation is induced using native natural grape yeasts to best preserve the typical characteristics and personality of the fruit.
The san Luigi Dogliani is medium weight with a nice berry aromas and a soft finish, and it is the perfect wine for pizza or charcuterie, as well as roasted chicken or grilled vegetables.