Polissena Valdarno di Sopra DOC Magnum - 1.5 L bottle


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Polissena Valdarno di Sopra DOC
Magnum - 1.5 L bottle

Polissena has an intense ruby-red color. On the nose it reveals an intense bouquet with notes of the underbrush and with hints of red berry fruit. The taste is dry, good bodied with a pleasant perception of the tannins.
Il Polissena is an act of love for Tuscany and its most typical grape variety: the Sangiovese. It is a gift of intense sensations and surprises with its unexpected balance. This wine is the rebel son which provides unexpected but real emotions. It leaves a profound sign, it is totally engaging but never invasive, it fully respects those who drink it.”
89.00 €


1,5 lt


100% Sangiovese

Organoleptic card

Alcohol 14%
Total acidity: 5.5g/l
Dry extract: 30,1g/l
Ph: 3,45

Food pairing

All the Tuscan dishes cooked with meat, Tuscan croutons, aged cheeses, cured meats, first and main courses with games (wild boar, chianina meat and cinta senese meat/salami).

The product

“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.

Download the technical sheet