Lyricus Rosso Piceno D.O.C.
750 ml Montepulciano, Sangiovese Piceno, Italy non-vintage
Lyricus Rosso Piceno D.O.C. is a dry, light-bodied sparkling from Montepulciano, Sangiovese (Piceno, Italy), in the sparkling style. Acidity is fresh; oak influence is none. Good with aperitif, oysters, fish and chips, eggs.
Offers · cheapest first
North & South Wines
In stock according to the merchant's own listing
£13.33 per bottle × 6
£79.99
Affiliate link via /go/. Price from the merchant feed, seen Sun, 25 Oct 2026 05:18:04 GMT.
Taste profile
inferred · confidence 0.45
sweetness
1 / 5
dry
Montepulciano + Sangiovese prior
body
2 / 5
light
Montepulciano + Sangiovese prior
acidity
4 / 5
fresh
Montepulciano + Sangiovese prior
oak
1 / 5
none
Montepulciano + Sangiovese prior
Estimates by WineGenie, not the merchant's or a critic's words. Built from the grape's typical profile, the appellation, terms in the name and the merchant's description. How this works.
Facts
Style
Sparkling
rules-v1
Colour
Sparkling
merchant feed
Origin
Piceno · Italy
merchant feed
Grapes
Montepulciano, Sangiovese
merchant tags
ABV
not stated by merchant
—
Farming
not stated
—
Vegan
not stated
—
Critic score
none
merchant feed
Drinking window
not stated
—
Decant
not stated
—
Food
inferred from grape and style
Occasions
celebration · aperitif · wedding · gift
inferred
Merchant says
Dry, warm and quite soft yet fresh, sapid and sufficiently tannic – best served with pasta first courses, meat dishes or soups when young, and when slightly aged it goes well with more structured dishes and semi-mature sheep’s milk cheeses.
merchant description
About Montepulciano
Typical aromas: black cherry, plum, blackberry, dried herbs, black pepper. Serve at 15–17 °C. Grape page.
knowledge base
Typical for Montepulciano · knowledge base
Sweetness
bone dryluscious
Body
lightfull
Tannin
lowhigh
Acidity
lowhigh
Oak
noneheavy
Alcohol
lowhigh
Typical for the variety; not a measurement of this bottle.
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Merchant's description
Dry, warm and quite soft yet fresh, sapid and sufficiently tannic – best served with pasta first courses, meat dishes or soups when young, and when slightly aged it goes well with more structured dishes and semi-mature sheep’s milk cheeses.
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