
Nebbiolo 'Botti' Pecchenino 2023
The 'Botti' by Pecchenino is a Nebbiolo aged for 12 months in barriques and large barrels, with an elegant, rich, and dry sip. It comes from south-facing vineyards located at over 400 meters in altitude and is left to macerate on the skins for 20 days.
The Nebbiolo "Botti" by Pecchenino is a wine of elegance and complexity, firmly anchored to the territorial expression of the place that gave it birth. The Pecchenino winery is located in the Langhe, more precisely in the area of Dogliani. The owned vineyards extend over an area of 25 hectares divided between Dogliani and Monforte d'Alba. The agronomic management is based on environmental respect and the abolition of insecticides or systemic products. Although the Pecchenino winery is primarily dedicated to the production of Dolcetto, to which 70% of the vineyard is dedicated, the experience and expertise acquired over the years are put to the service of a complete narrative of its beautiful homeland, vinifying in purity also local varieties such as Nebbiolo and Barbera
The grapes of Nebbiolo Pecchenino "Botti" come from vineyards rooted in a calcareous soil of medium texture. They are strictly hand-harvested using crates. The grape selection activity is previously carried out with great care during the summer thinning period. Once transported to the winery, the grapes are destemmed and transformed into must. The maceration and alcoholic fermentation with indigenous yeasts take place in steel containers. The aging period, on the other hand, occurs in French barriques of 2.25 hl and in oak barrels of 25 hl for a total duration of 12 months.
"Botti" is a Nebbiolo that presents a ruby red color of excellent transparency. On the nose, it reveals its refined complexity, which unfolds into notes of ripe red fruit, violet, spices, and aromatic herbs, set against a vaguely smoky background. On the palate, elegance manifests itself thanks to the dry and composed tannin, which chisels a full body. It finishes with good persistence, recalling the sapidity of the soils that generated it.

