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

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).

“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 at the 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 wine undergoes a slight 10-20% bloodletting in order to obtain half a liter of wine for each kilo of grapes. Maceration on the skins lasts 22 days at a controlled temperature of 28°C. Alcoholic fermentation generally lasts 10 day. The wine is then siphoned into Alliers oak barriques where it stays for 12 months while undergoing malolactic fermentation.
After this 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.