Dogliani: Tasting of 7 Wines in the Heart of the Langhe
Come and discover how the great wines of the Langhe are produced: in a family atmosphere, taste our seven wines and visit our cellar.
Profile
Structure
Drinking window
Best 8 to 28 years from vintage.
vintage8 yrs28 yrs30 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
What it pairs with
- Brasato al Barolo Braised beef matches the wine's firm structure.More wines for beef stew →
- Tajarin with white truffle Truffle resonates with the savoury core.More wines for pasta with ragù →
- Aged Castelmagno Salt sharpens the red-fruit lift.More wines for cheese →
With cheese
Castelmagno
Our pick Qualigeo pairs Castelmagno with full-bodied reds. The crumbly, piquant paste of an aged wheel, with its blue-green veins, meets Barolo's firm tannin and high acidity, which clear the palate between pieces.
Ossolano
Local tradition Qualigeo lists Barolo first among the structured reds it calls the classic match for Ossolano. The elastic, savoury paste with its herbal pasture notes gives Nebbiolo's tannin something to grip, and an older, more intense wheel holds its own.
Gorgonzola
Our pick Qualigeo says Gorgonzola Piccante prefers well-structured, aged reds. A very piquant, longer-aged Piccante can overwhelm a delicate wine, so it wants a Barolo with enough tannin and age to stand up to it.
How to serve Pecchenino Barolo Le Coste di Monforte
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Brasato al Barolo, Tajarin with white truffle, Aged Castelmagno. Match the wine's structure to the dish's fat and salt.
History
Pecchenino expanded from Dogliani into Barolo with a parcel at Le Coste in Monforte d'Alba in the mid-2000s.
- 2005Pecchenino bottles its first Barolo from Le Coste di Monforte
Facts
- Producer
- Pecchenino · visiting guide
- Grapes
- Nebbiolo (100%)
- Classification
- Barolo DOCG
- ABV
- 14.5%
- Price
- EUR 45 to 80 at retail
- Drinking window
- 8 to 28 from vintage
- First vintage
- 2005
Frequently asked about Pecchenino Barolo Le Coste di Monforte
What does Pecchenino Barolo Le Coste di Monforte taste like?
Structurally full-bodied, firm tannins, high acidity with a long finish. Pecchenino's Barolo from a Monforte d'Alba parcel, a structured, traditional Nebbiolo that extends the Dogliani house into the Barolo zone.
When should I drink Pecchenino Barolo Le Coste di Monforte?
Drink 8 to 28 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Pecchenino Barolo Le Coste di Monforte?
Brasato al Barolo is the canonical pairing. Other strong matches include Tajarin with white truffle and Aged Castelmagno. Braised beef matches the wine's firm structure.
What grapes are in Pecchenino Barolo Le Coste di Monforte?
The blend is Nebbiolo (100%). The wine is classified as Barolo DOCG.
Tags
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