POLISSENA Valdarno di Sopra Sangiovese DOC BIO IL BORRO

The grape variety used for the production of this sensational label is 100% pure Sangiovese. The origin is the classic one within which the Tuscan company operates. For the vinification the grapes are harvested and selected manually, destemmed, pressed and sent to the vats for vinification by natural fall. On the first day of fermentation the wine is subjected to a slight bleeding of 10-20%, so as to obtain half a liter of wine from each kilogram of grapes. Maceration on the skins takes place for 22 days at a controlled temperature in stainless steel vats at 28 ºC. Alcoholic fermentation lasts an average of 10 days. The wine is then poured into Alliers oak barriques in the second step, where it remains for 12 months and carries out malolactic fermentation. After this year the wine returns to the steel vats for about a month, to be then slightly filtered, bottled and subjected to a further aging of 6 months in bottle.

Characteristics of this red wine

The wine has an intense ruby red color. The nose has an intense aroma, notes of undergrowth and hints of red berries. The taste has a dry, full-bodied taste, with a pleasant perception of tannins.

Suggested food pairings while tasting this red wine

Tuscan specialities based on meat, Tuscan crostini, mature cheeses, cold cuts, first and second courses based on game. Particularly recommended with hare, wild boar, chianina (and breeds with habitus dolicomorfo) and cinta senese. The optimal serving temperature is 20 ºC.