96 Points, James Suckling
James Suckling: "This is a fantastic Polissena. So transparent and perfectly ripened with plum, cherry and orange peel. Full-bodied with fresh acidity and a complement of tannins that spread across the palate and provide a weightless feel. Pure, single-vineyard sangiovese. Top Brunello level."
Winery: "Polissena has an intense ruby color, with purplish reflections. The bouquet is full and intense, concentrated, with notes of underbrush and with spicy scents. The taste is dry, with a good body and soft tannins, good consistency, well integrated and persistent."
“Polissena” Valdarno di Sopra DOC obtained by pressing 100% Sangiovese grapes. Its color is an intense ruby red color. On the nose it has notes of the underbrush and hints of red berry fruits. The taste is dry, good bodied with a pleasant perception of the tannins."
"The vineyard where Polissena originates has a density of 4,500 plants per hectare. It is the highest altitude of Il Borro Estate and is located approximately 350 meters above sea level. The soil is Schistose with optimal drainage capacity. The plants used for this wine are thinned out at the end of August. The yield per hectare is 45 quintals, equal to approximately 30hl of wine.
The grapes are harvested and selected manually, destemmed and pressed and fed to the vinification tanks for the natural grape fall. On the first day of fermentation the wine undergoes a slight 10-20% bloodletting in order to obtain half a liter of wine for each kilo of grapes. Maceration of the skins lasts 22 days at a controlled temperature of 28°C. Alcoholic fermentation generally lasts 10 days. The wine is then siphoned into second passage Alliers oak barriques where it stays for 12 months while undergoing malolactic fermentation.
After one year, the wine is returned to steel vats for approximately one month, then lightly filtered, bottled and subject to further refinement in the bottle for six months."
"Ideal with all the Tuscan meat dishes, Tuscan croutons, aged cheeses, cured meats, first and main courses with game (wild boar, Chianina meat and cinta senese meat/salami)."
**Fun Fact**: "The Ferragamo family owns the beautiful Il Borro property and has converted the vineyards over to certified organic farming. They have also added a few relatively new products to their portfolio including Sangiovese-based Rosato and an amphorae-aged red."
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