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Il Borro Sangiovese Polissena 2011

Item #: 1993712-1
Il Borro Sangiovese Polissena 2011

Il Borro Sangiovese Polissena 2011

Item #: 1993712-1
Il Borro Sangiovese Polissena 2011
Bottle Size: 750ml

Regular price Price: $40.97 / bottle Instant Savings: $7.00 You Pay: $33.97 / bottle

Bottle(s) : 1

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Colour: “Polissena” is a deep ruby-red color. It has an intense bouquet, with notes of underbrush and hints of red fruit. It is dry, with good body and a pleasant hint of tannins.Red or white roasted or stewed meats.The vineyard from which this wine is produced, Politi, has a density of 4.500 plants per hectare. It is the highest vineyard in the “Il Borro” Estate, at approximately 350 metres above sea level. The soils are schistose and very well-drained. At the end of August the plants are pruned and around 1 kg of grapes remains on each. The yield per hectare is 4,500 kg, equivalent to around 3,000 l of wine.The grapes are hand-harvested, de-stemmed and sorted manually, and are then pressed and gravity-fed to the vinification tanks.On the first day of fermentation, the wine undergoes a slight draining of 10-20%, so as to obtain half a litre of wine from each kg of grapes.Maceration on the skins continues for 22 days in stainless-steel vats at a controlled temperature of 28°C.Alcoholic fermentation lasts 10 days on average.The wine is then poured into Allier oak barrels (second passage), where it remains for 12 months and during which the malolactic fermentation takes place.After this one-year period, the wine returns to the stainless-steel vats for approximately one month, and is then gently filtered, bottled and subjected to 6 months of further maturing in the bottle.

Polissena has an intense ruby red colour, a vinous and intense nose with underbrush fragrances. Dry and well structured with pleasant, velvety tannins.

Varietal: 100% Sangiovese
Color: Deep ruby-red color
Bouquet: Intense with notes of underbrush and hints of red fruit
Taste: Dry, with a good body and a pleasant hint of tannins
Food Pairing: All Tuscan dishes cooked with meat, aged cheeses, cured meats, first and main courses with wild game
Serving Temp: 68°(20°C)

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