Il Borro
Sangiovese Vigna Polissena 2019
| Denomination | DOC Valdarno di Sopra Sangiovese |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Aged for 12 months in Allier oak barriques; then approximately one month in stainless steel tanks; further aged in bottle for 6 months. |
- Origin and grape variety: Tuscany Valdarno di Sopra, 100% organic Sangiovese, 2019 harvest
- Aromas: morello cherry and peony, with hints of black pepper, liquorice, juniper and sandalwood
- Taste: medium-full body, lively acidity, refined tannins, clean and persistent finish
- Vinification: 22 days maceration, aged 12 months in barrique and 6 months in bottle
- Pairings: serve at 16-18°C with game, Chianina beef and mature cheeses
Description
What kind of wine it is
Polissena is an organic red wine produced by Il Borro, an authentic expression of the Sangiovese grape variety. It stands out for its medium-bodied and balanced style, supported by lively acidity and elegant tannins. The aromatic profile opens with notes of morello cherry and floral hints of peony, then evolves towards spicy nuances of black pepper, liquorice, juniper and sandalwood. On the palate, it offers a refined and very clean finish. Thanks to its characteristics, this wine pairs ideally with game dishes, fine meats such as Chianina beef, and mature cheeses.
Where it comes from
This red originates in Tuscany, in the Valdarno di Sopra area, and comes from the Polissena vineyard, a single estate cru. The vines grow at three hundred and fifty metres above sea level on schist soils with optimal drainage, conditions that favour regular ripening and support a precise tannic structure. The entire agricultural cycle follows the principles of organic farming, applied to a controlled-density planting system that ensures low yields. This meticulous approach enhances the raw material while preserving the integrity of the land and its resources.
How it is produced
After manual harvesting, the grapes are destemmed and transferred by gravity into vats. A whole bunch maceration is carried out for twenty-two days in stainless steel at a controlled temperature, in an environment rich in carbon dioxide. On the first day, a saignée is performed to increase the concentration of the must, then alcoholic fermentation begins. The wine matures for twelve months in Allier oak barrels, during which malolactic fermentation is completed. After its time in wood, it spends a short period in stainless steel, undergoes light filtration, and a final ageing of six months.
History and Curiosities
Born on the Il Borro estate of Ferruccio Ferragamo, Polissena is a true tribute to Tuscan tradition. This pure Sangiovese comes to life from the cru of the same name, located at 350 metres above sea level, on schistose, well-drained soil that enhances its innate elegance. The result of organic farming since 2015, the wine reflects the soul of a medieval village that has been expertly restored. The 2019 vintage, awarded 92 points by Robert Parker, offers a tasting experience with a bold, harmonious and memorable character.
Awards
-
2019
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2019
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2019
92/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2019
2One of the most prestigious wine guides in Italy.
-
2019
4Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1993
- Oenologist: Stefano Chioccioli, Samuele Mammoli
- Bottles produced: 310.000
- Hectares: 87
Today, the entire Estate is managed by two of his six children: Salvatore, CEO and Vittoria who is responsible for Il Borro’s Garden and special projects. Authenticity, respect for the environment, culture and enhancement of the local expertise are the pillars of the Estate’s sustainable philosophy which dominate each and every decision. Read more
| Name | Il Borro Sangiovese Vigna Polissena 2019 |
|---|---|
| Type | Red organic still |
| Denomination | Valdarno di Sopra DOC |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Il Borro |
| Story | History and Curiosities Born on the Il Borro estate of Ferruccio Ferragamo, Polissena is a true tribute to Tuscan tradition. This pure Sangiovese comes to life from the cru of the same name, located at 350 metres above sea level, on schistose, well-drained soil that enhances its innate elegance. The result of organic farming since 2015, the wine reflects the soul of a medieval village that has been expertly restored. The 2019 vintage, awarded 92 points by Robert Parker, offers a tasting experience with a bold, harmonious and memorable character. |
| Origin | Valdarno di Sopra, Toscana |
| Soil composition | Schistose (well-draining) |
| Plants per hectare | 4,500 plants per hectare |
| Yield per hectare | 45 quintals per hectare (about 30 hectolitres per hectare) / 4,500 kg (about 3,000 litres of wine per hectare) |
| Fermentation temperature | 28 °C |
| Fermentation | Alcoholic fermentation of about 10 days |
| Production technique | Whole bunch maceration in a carbon dioxide-rich environment for about 22 days in stainless steel tanks at a controlled temperature (28 °C), with 10–20% saignée on the first day; alcoholic fermentation for about 10 days; ageing for 12 months in Allier oak barriques with malolactic fermentation during ageing; then about one month in stainless steel, light filtration and bottling; further ageing in bottle for 6 months. |
| Wine making | Grapes are hand-picked and selected; destemmed and crushed, then transferred by gravity into fermentation vats. Whole cluster maceration takes place in a carbon dioxide-rich environment for about 22 days in temperature-controlled stainless steel tanks (28°C), with a 10–20% saignée on the first day; alcoholic fermentation lasts around 10 days. The wine is aged for 12 months in Allier oak barriques, with malolactic fermentation occurring during maturation; it is then returned to stainless steel for about one month, lightly filtered and bottled, followed by a further 6 months of bottle ageing. |
| Aging | Aged for 12 months in Allier oak barriques; then approximately one month in stainless steel tanks; further aged in bottle for 6 months. |
| Total acidity | 5.4 gr/L |
| Year production | 310000 bottles |
| Allergens | Contains sulphites |