Picchioni, Croatina Buttafuoco Oltrepo Pavese "Solinghino", 2024
Buttafuoco translates roughly to "sparks like fire" — a swaggering name for one of Lombardy's most overlooked reds, made from Croatina in the hills of the Oltrepo Pavese. Andrea Picchioni is a small, organic-minded grower who has quietly become a benchmark for this off-the-radar zone, working steep, stony hillside plots that most producers wrote off long ago. "Solinghino" blends Croatina with Barbera and Vespolina, sees about a week on the skins, and rests roughly six months in concrete — no oak, nothing to distract from the fruit. The result is a fresh, medium-bodied red with a wild, brambly edge and a floral lift of violets. If you like your Italian reds honest, food-friendly, and a little obscure, this is a bottle worth chasing.
Picchioni, Croatina Buttafuoco Oltrepo Pavese "Solinghino", 2024
Buttafuoco translates roughly to "sparks like fire" — a swaggering name for one of Lombardy's most overlooked reds, made from Croatina in the hills of the Oltrepo Pavese. Andrea Picchioni is a small, organic-minded grower who has quietly become a benchmark for this off-the-radar zone, working steep, stony hillside plots that most producers wrote off long ago. "Solinghino" blends Croatina with Barbera and Vespolina, sees about a week on the skins, and rests roughly six months in concrete — no oak, nothing to distract from the fruit. The result is a fresh, medium-bodied red with a wild, brambly edge and a floral lift of violets. If you like your Italian reds honest, food-friendly, and a little obscure, this is a bottle worth chasing.
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Buttafuoco translates roughly to "sparks like fire" — a swaggering name for one of Lombardy's most overlooked reds, made from Croatina in the hills of the Oltrepo Pavese. Andrea Picchioni is a small, organic-minded grower who has quietly become a benchmark for this off-the-radar zone, working steep, stony hillside plots that most producers wrote off long ago. "Solinghino" blends Croatina with Barbera and Vespolina, sees about a week on the skins, and rests roughly six months in concrete — no oak, nothing to distract from the fruit. The result is a fresh, medium-bodied red with a wild, brambly edge and a floral lift of violets. If you like your Italian reds honest, food-friendly, and a little obscure, this is a bottle worth chasing.
