The Solco di Piccini was produced from 50% Sangiovese, 40% Cabernet Sauvignon, and 10% Syrah grapes subjected to a light withering to obtain an increase in the sugar content of the berries. The winemaking process started with a delicate crushing and included a maceration phase of the must in contact with the skins at a controlled temperature. The refining took place in stainless steel tanks for several months and for a short period in the bottle.

SOLCO PICCINI: TASTING

The Solco di Piccini reveals itself with a ruby red color with purple reflections. On the nose, aromas of sour cherry and small red fruits in jam stand out, meeting hints of potpourri and slight notes of sweet spices. The taste is intense and juicy, supported by silky tannins and a pleasant fruity finish. At the table, it pairs well with aged cheeses as well as flavorful main dishes of land-based red meats or game.