Il Borro
Sangiovese Vigna Polissena 2020
| Denomination | DOC Valdarno di Sopra Sangiovese |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Maturation for 12 months in Allier oak barrels, followed by a brief period in stainless steel and a final ageing of 6 months (a total of at least 18 months in barriques, one-third of which are new, and in French oak barrels). |
- Type and grapes: Still organic red wine from 100% Sangiovese, DOC Valdarno di Sopra
- Tasting profile: Medium-bodied, lively acidity and delicate tannins; clean and refined finish
- Aroma: Wild cherry and peony with notes of black pepper, liquorice, juniper and sandalwood
- Vineyard and soil: Single vineyard at 350 metres on well-drained schist soil; low yields per hectare
- Ageing and awards: 12 months in Allier oak barrels; Tre Bicchieri and 95 James Suckling points
Description
What type of wine is it
Sangiovese Vigna Polissena from the Il Borro winery is an organic red wine of great elegance and structure. Produced entirely from Sangiovese grapes, this Tuscan wine falls within the prestigious Valdarno di Sopra appellation. It presents a medium-bodied and balanced profile, characterised by a lively acidity and very fine tannins. Vinification involves fermentation in steel, followed by maturation in Allier oak barrels which enriches the bouquet with spicy and fruity notes, preparing the palate for a clean and refined finish.
Where it comes from
This wine comes from Tuscany, specifically from the Valdarno di Sopra area, and originates from the estate's single vineyard (cru) of the same name. The vines are cultivated at an altitude of three hundred and fifty metres above sea level, rooted in schistose soil characterised by excellent water drainage. These specific territorial conditions favour regular and optimal ripening of the bunches, giving the wine its innate elegance and a precise tannic texture. The entire agronomic management follows the rigorous principles of organic farming, deeply respecting the environment and the local resources.
How it is produced
Production begins with a manual harvest, followed by destemming and the transfer of the grapes into vats by gravity. The must undergoes whole-cluster maceration for twenty-two days in steel at a controlled temperature, with an initial bleeding (saignée) to increase concentration, thus starting the alcoholic fermentation. The maturation phase takes place for twelve months in Allier oak barrels, during which the malolactic fermentation is completed. Finally, the wine rests briefly in steel before undergoing light filtration and a final ageing of six months.
History and Curiosities
Born on the prestigious estate of Ferruccio Ferragamo, this wine represents a splendid tribute to the complete Tuscan tradition. The name derives from the famous cru, an enchanting place where the art of viticulture blends perfectly with the ancient soul of a medieval village, which has been masterfully enhanced today. Produced following the strict dictates of organic farming since 2015, it testifies to an absolute respect for the environment. The early harvest of 2020 yielded grapes of excellent quality, which have received awards at a global level.
Awards
-
2020
3This 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.
-
2020
95/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2020
91/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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 2020 |
|---|---|
| Type | Red organic still |
| Denomination | Valdarno di Sopra DOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Il Borro |
| Story | History and Curiosities Born on the prestigious estate of Ferruccio Ferragamo, this wine represents a splendid tribute to the complete Tuscan tradition. The name derives from the famous cru, an enchanting place where the art of viticulture blends perfectly with the ancient soul of a medieval village, which has been masterfully enhanced today. Produced following the strict dictates of organic farming since 2015, it testifies to an absolute respect for the environment. The early harvest of 2020 yielded grapes of excellent quality, which have received awards at a global level. |
| Origin | Upper Valdarno, Tuscany |
| Soil composition | Schistose (well-draining) |
| Harvest | Beginning of September |
| Fermentation | 22 days |
| Production technique | Manual harvest; destemming and gravity transfer into vats; whole-cluster maceration for 22 days in temperature-controlled stainless steel in a carbon dioxide-rich environment with initial saignée; fermentation in stainless steel; maturation for 12 months in Allier oak barrels/barriques with completion of malolactic fermentation; brief period in stainless steel, light filtration and final ageing for 6 months. |
| Wine making | Hand-harvested; destemming and gravity-fed transfer into vats. Whole-bunch maceration for 22 days in temperature-controlled stainless steel in a carbon dioxide-rich environment; on the first day, bleeding (Saignée) is performed to increase the concentration of the must, and alcoholic fermentation begins. Maturation for 12 months in Allier oak barrels with the completion of malolactic fermentation; followed by a brief period in stainless steel, light filtration, and final ageing for 6 months. |
| Aging | Maturation for 12 months in Allier oak barrels, followed by a brief period in stainless steel and a final ageing of 6 months (a total of at least 18 months in barriques, one-third of which are new, and in French oak barrels). |
| Total acidity | 5.4 gr/L |
| Year production | 30000 bottles |
| Allergens | Contains sulphites |