Charlie Taylor

Human Resourses at Piccini 1882 - Siena, Toscana, Italy

Charlie Taylor's Colleagues at Piccini 1882
Elisa Ciulli

Responsabile stabilimento Geografico Gaiole in Chianti

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Alessandro Nesi

Sommelier-Piccini Ambassador

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Charlie Taylor's Contact Details
HQ
Location
Siena,Toscana,53100,Italy
Company
Piccini 1882
Charlie Taylor's Company Details

Piccini 1882

Siena, Toscana, Italy • 48 Employees
Food Production

Piccini has a winemaking tradition since 1882.Mario Piccini is the IV generation of Piccini Family; under his guidance, Tenute Piccini is today one of the most distinctive, dynamic and innovative Italian estates. 100% family-owned and run, Piccini is distributed in 77 countries around the world with a total annual production of 16M bottles. The wines are grounded in tradition yet have an innovative, charming and fun personality, providing a bold and exciting choice for consumers. The family has five other stand-alone properties, a parallel project to the successful Piccini brand. The family's philosophy behind the boutique estates is very classical: produce wines that reflect the region, focusing on expressiveness of the grapes variety in relation to the area of origin. Valiano in Castelnuovo Berardenga is crafting premium Chianti Classico wines; Tenuta Moraia, in Maremma, has at its heart Bolgheri production; Villa al Cortile is all about hands-on production of Brunello di Montalcino wines. Two estates are dedicated to the production of volcanic wines: Regio Cantina, in Basilicata, is centered on Aglianico del Vulture wines and Torre Mora, located on the Etna Volcano - Sicily, is all about red Nerello Mascalese and white Carricante wines.

Details about Piccini 1882
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Charlie Taylor currently works for Piccini 1882.
Charlie Taylor's role at Piccini 1882 is Human Resourses.
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Charlie Taylor works in the Food Production industry.
Charlie Taylor's colleagues at Piccini 1882 are Elisa Ciulli, Alessandro Nesi, Marco Milani, Jenny Olsson, Lorenzo Beconi, Michelangelo Piccini, Fabio Montecchi and others.
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