Il Borro Polissena

This Supertuscan is made from hand picked 100% Sangiovese grapes, ruby red and shows a dry countenance that is gracefully balanced and possesses a finish that is long and proud.

As though you stopped to pick a mushroom off the forest floor, the nose is a bold flourish of earth and moss, while the flavors caress the tongue with red fruits. The naturally high acidity of Sangiovese as well as the luscious tannins combine to create this beautiful example of a Supertuscan.

Winemaker's notes:

Polti is the highest vineyard at the Il Borro estate, approximately 350 meters above sea level. Planted at a density of 4,500 plants per hectare the soil is schistose and marly with exceptional drainage perfect for Sangiovese.

At the end of August, the vines are thinned to obtain 1Kg of grapes per plant, 45 quintals (4500 kg) of grapes per hectare with a yield of 30 hl of wine per hectare, producing nearly 1 bottle per plant. The grapes are selectively hand picked, destemmed, crushed and placed stainless steel vats by natural gravity. The first day of fermentation, approximately 10-20% of the juice is drained from the skins to increase the concentration of the wine. The alcoholic fermentation lasts for 10 days and the maceration on the skins continues for 22 days at a controlled temperature of 28°C.

The wine is racked into French oak barriques from Alliers where it undergoes malolactic fermentation around the end of November, it then is racked a second time before maturing 12 months in barriques. The wine is then placed stainless steel vats for 1 month to rest before undergoing a light filtration and bottling.
Polissena remains in the cellar to age in the bottle for 6 months before being released.

Tuscan winetasting and food pairing at Uvarara

Today at Uvarara Vineria E Ristoro I had the pleasure of experiencing wines paired with wonderful dishes inspired by cuisine from Tuscany, Italy. Every wine shared one ingredient, Sangiovese, the grape that played such a huge role in the re-emergence of Italian wines.

First up was a 100% Sangiovese... Giaconde Sangiovese Rubicone 2006 IGT. Dusty aromas of cherries prevailed with a hint of green olive, and paired with Fettunta di Cavolo Nero, a black kale ground with garlic on toast.

Second was Tomaiolo Chianti Classico Riserva 1999 DOCG, a clear purple ruby, medium to full bodied, with a smooth bouquet of cherry, oak, figs, and currants. This was paired with Tagliere Toscano, mortadella, stelvio cheese, artichoke hearts, and pear.

Third up was Argiano Rosso di Montalcino (also nicknamed baby Brunello) 2006 DOC. Made from 100% Brunello (Sangiovese), this wine is in wood for 1 year. On the nose I found mild aromas of chocolate and coffee while the flavors showed and earth and violets. This was beautifully paired with Testaroli, a pancake style pasta with a pesto sauce.

Next up was Villa diAngelo Vino Nobile (also a Sangiovese) di Montepulciano 2003 DOCG which is a Prugnolo Gentile varietal with aromas of cola, spices, and violet perfume. On the palate was a cherry but on the sweet side of dry.

Fifth up was the Supertuscan from Maremma... Tommasi Poggio Al Tufo Rompicollo 2004 IGT. This deep red is 60% Sangiovese and 40% Cabernet Sauvignon. This is an unfiltered red with spice and cherries on the nose while the palate is ripe cherries and some black pepper. Paired well with the Loin of Pork and White Beans.

We got to dunk our biscotti in Vinsanto made from a Trebbiano/Malvasia blend. It had amber coloring, and on the nose it was nutty and honey. High alcohol content 16%.

All in all, it was a really good night of pairing with my favorite being the Supertuscan with the Pork. Richard P. did a great job discussing the history of the wines while Angela ran the kitchen producing delicious dishes and Gordon was a blur at the bar.

San Felice Deja Vu

One of the most memorable parts of my cycling trip through Tuscany was a visit to Tenuta San Felice at Relais Borgo San Felice. I remember tasting their delicious Il Grigio Chianti Classico Reserva which I believe was a 1999 or even a 1997. So it was with extreme surprise and excitement that while attending the Vino 2009 Italian Wine Week at New York's Hilton Hotel, I found myself standing at a table with the wines from San Felice.

Pouring that day was the Diretorre Comerciale, Fabrizio Nencioni who smoothly guided me through an amazingly rich selection of reds from the regions in and around San Felice. Out of the five that I sampled three were from Tenuta San Felice in Chianti Classico, one was from Tenuta Campogiovanni in Montalcino and one from Tenuta Perolla in Maremma.

1st: 2006 San Felice Chianti Classico DOCG (Tenuta San Felice)

100% Sangiovese, 12 months in Slavonian oak casks, with ruby red coloring, aromas of cherries, raspberries and violets, smooth tannins and crisp acidity. $17

2nd: 2005 Il Grigio Chianti Classico Reserva DOCG (Tenuta San Felice)

24 months in oak, 12 months in bottle, this is one I remember best, on the label was a medeival knight painted by Titian. Deep ruby red colors, aromas of red berries and violets. $23.

3rd: 2003 Vigorelli - Toscana IGT (Tenuta San Felice)

This one is a fine Supertuscan blended with 45% Sangiovese, 45% Cabernet Sauvignon and 10% Merlot, 20 months in French oak, 10 months in bottle, garnet colors, aromas of red currant and earth, thick in texture with yummy silky tannins and hints of vanilla. $60.

4th: Brunello Di Montalcino DOCG (Tenuta Perolla)

3 years in Slavonian oak casks and 12 months in bottle, deep red colors, black fruits, blueberries, even some strawberries, smoke, leather and tobacco with a beautiful long finish.

5th: Poggibano Maremma Toscana IGT (Tenuta Perolla)

Mostly Merlot blended with Cabernet Sauvignon, 12 months in barriques followed by 6 months in bottles, deep garnet coloring, blackberries, blueberries and ripe cherries and a nice balance.

All photos by Dave Trieger © 2006

Gary Grunner from Grapes on the Go at Boston Wine Expo

This weekend at The Boston Wine Expo Gary Grunner, from Grapes On The Go, exhibited the following Italian wines from the Ferragamo family's Tuscan vineyards, Il Borro and Castiglion Del Bosco:

Il Borro Lamelle Chardonnay 2006 IGT



This Chardonnay has a pale yellow color, fruity rich aromas of apple and peach with notes of floral & lemon. Flavors of pear and vanilla balanced with nice acidity.

 Notes - The Chardonnay grapes for ‘Lamelle’ are carefully selected from vineyards within the Il Borro Estate in San Giustino Val d’Arno in Arezzo. The hand harvested grapes are immediately transferred to the winery and sorted manually. 50% of the wine is fermented in new French oak barriques & 50% in stainless steel for about 10 days.


Castiglion Del Bosco Dainero 2004 IGT



From the Tuscan region of Montalcino comes this mouthwatering blend of 90% Merlot and 10% Sangiovese grapes.

 Aged in barriques for 6 months, it puts on an aromatic show of violet, currant and chocolate all wrapped in a full bodied style. Deep purple and displaying a round, soft fruitiness, flavors emerge quickly of blackberries, cherries and a slightly smokey, vegetal quality at the finish.

Tenuta Il Borro Pian di Nova Toscana 2005 IGT


Another blend from Il Borro of 75% Syrah and 25% Sangiovese reflects a subtle nose of red cherries, currants and leather, with hints of vanilla and a finish of spices, namely cinnamon and cloves. 

The wines simplicity make it an attractive blend that utilizes the best of both grapes, Syrah for a rich spiciness and Sangiovese for an earthy freshness.


Tenuta Il Borro Toscana 2005 IGT



From Arezzo, Italy this blend is a balancing act of 50% Merlot, 35% Cabernet Sauvignon and 10% Syrah, and 5% Petit Verdot and aged in French barriques for 12 months. 

Nuances of violets, toast and roses on the nose and even a tinge of fresh baked pie... soft tannins preview the ripe flavors of blueberries, black cherries and a rich smokiness. The color is a cool ruby with medium weight, but the mouthfeel is a bit more substantial with rich textures and a satisfying finish that says SuperTuscan.



Castiglion del Bosco Brunello di Montalcino 2003



Castiglion del Bosco produces this Brunello di Montalcino which is aged in oak for 2 years, then in bottle for another 2. 

It is a traditional 100% Sangiovese from Tuscany, has ruby coloring and intense inviting aromas of vanilla with flavors of plum, orange peel and a sweet campfire smokiness. Opened to a very good balance of fruit and soft tannins, but still it's a powerful red with 13.5% alcohol content.

 A very velvety wine.



Podere San Luigi Super Tuscan 1998

On Monday evening, I attended a food and wine tasting organized by Grupo Ristoranti Italiani at Gotham Hall's Ballroom in NYC. There I met John L. Morace owner of Podere San Luigi vineyards located just south of San Gimignano in Tuscany. The wine I sampled was a 1998 SuperTuscan made from 85% Sangiovese and 15% Cabernet Sauvignon.

The aromas were earthy and on the palate were notes of ripe sour cherries and licorice. I found smooth tannins and nice acidity in this very good wine.

Terre di Fiori Acanto IGT Maremma Toscana 2008

Here is a SuperTuscan blend of 85% Sangiovese with 15% Cabernet Sauvignon that is fermented in steel tanks for 15 days then barrel aged for 6-8 months in French oak, and finally in bottle for 3-6 months.

Deep ruby colors with complex aromas of dark underbrush, earth, raisins and prunes, some vegetal hints, black and blue fruits, silky, round and noble, intense on the palate where dusty violets display an attractive elegance but with subtlety... cassis and smoke on the finish. This delicious bargain is $21 SRP.

Tommasi Poggio Al Tufo Vigneto Rompicollo 2005 IGT

This is the second time I've had this red wine from Maremma, Tuscany (actually the first time was a 2004). Called Tommasi Poggio Al Tufo Rompicollo, this Supertuscan is 60% Sangiovese and 40% Cabernet Sauvignon. This time it was a little sharper at first, but within an hour or so opened very nicely with extremely fruity aromas and flavors of ripe cherries, pepper, oak and licorice. Paired well with a tagliere of prosciutto, speck, gorgonzola and smoked gouda cheeses at Uvarara.

Rocca Delle Macie Roccato 1997 IGT Supertuscan

Italy •
Rocca Delle Macie was started by Italian film star Italo Zingarelli, and is now run by his son Sergio. Their attention to quality and detail put them at the forefront of Italian wines.

This dry red Super Tuscan Italian wine is made from 50% Cabernet Sauvignon and 50% Sangiovese Rosso. They're barriqued separately, the Cabernet for 15 months and the Sangiovese for 12 months. Then put into 3000 litre French oak barrels for three months and finally in bottle for 1 year. It is a full bodied deep garnet ink color, almost opaque after 11 years. There is an earthy elegance on the nose with oak, and toast from so much time in those barriques. On the palate are currants, minerals, even tannins and a nice long finish. This vintage was one of the best in 100 years in Italy. Wine Spectator gave this a 97. This wine really, really made my day.

©2008 photo by Dave Trieger

Casa Brancaia Tre Rosso Toscana 2007 IGT

This SuperTuscan blend of Sangiovese, Merlot and Cabernet Sauvignon is from three estates, Brancaia (Castellina), Poppi (Radda) and Brancaia in Maremma (Morellino di Scansano). Aged in oak 12 months plus 2 months in bottle. Inviting floral aromas of violets, the palate being tight at first, but with time expands with smooth, round flavors and a mix of herbs, black fruit, blackberry and glycerine finish.

Recommended by wine steward at Trattoria L'Incontro in Astoria.

Avignonesi Toscana Rosso 2006 IGT

From Montepulciano this ruby red SuperTuscan blend of 40% Prugnello Gentile (Sangiovese), 30% Cabernet Sauvignon and 30% Merlot brings bright red fruits, ripe plums, coca-cola, prunes, blueberry, spices, pepper, smooth and balanced.