2009 & 2015 Pianirossi Solus - Tuscany IGT - 4 Magnums (1.5L)

Solus Pianirossi Toscana IGT (4 Magnum, 1.5L – 2x 2009, 2x 2015)

Wine name: Solus
Classification: Tuscany Indicazione Geografica Tipica (IGT)
Producer: Società Agricola Pianirossi s.r.l.
Parker Points: Not directly rated by Robert Parker / Wine Advocate (vintage 2015 rated 93/100 by James Suckling)
Fill level: Neck
Label conditions: Excellent label
Cork/Capsule conditions: Excellent
Bottle size: 1.5 L (Magnum)
Bottler: Bottled in winery (Società Agricola Pianirossi s.r.l. - Cinigiano, GR)
Wine/cellar history: Tenuta Pianirossi was founded in the early 2000s in Cinigiano, in the heart of the Tuscan Maremma, from an idea by entrepreneur Stefano Sincini. The winery stands out for the blend of native grapes like Sangiovese with varieties such as Montepulciano and Alicante, creating wines that are enveloping with strong territorial character.
Should it be drunk now or cellared:
Vintage 2009: Drink now (at its expressive peak moment).
Vintage 2015: Drink now or cellar for until 2030+.
Shipping method: Shipped insured via express courier with shock-absorbing, temperature-protected packaging specifically for 4 Magnum bottles.
Wine description
An extraordinary lot that allows tasting and comparing two superb vintages in the perfect Magnum format:
Vintage 2009: Shows a mature and evolved profile, with notes of prune jam, leather, sweet tobacco, dark spices and balsamic tertiary nuances. On the palate it is soft, warm and velvety.
Vintage 2015: Rich, intense and still vibrant. Delivers pronounced aromas of black cherry, blackberries, Mediterranean scrub and cacao. On the palate it offers substantial structure, velvety tannins and great freshness.
Glass and serving temperature
Recommended glass: Large balloon or grand balloon to promote perfect aeration of the wines.
Serving temperature: 16°C – 18°C. It is suggested to open at least 1–2 hours before tasting (particularly for the 2009 vintage, considering decanting).
Food pairings
A perfect lot to accompany important dinners based on grilled red meats, Florentine steak, braised dishes, game birds (wild boar and deer stew) and selections of aged cheeses such as Pecorino Toscano DOP.