About this wine
Vineyard and terroir
The wine draws on 58 ha of vineyards at 280–350 m a.s.l., encompassing various exposures. The soils are silty clay with stones, and planting density ranges from 5,000 to 6,000 vines per hectare. These vineyards are selected specifically to produce a youthful, fruity and full-bodied Rosso rather than relying simply on fruit declassified from Vino Nobile.
Harvesting is manual, followed by optical sorting. The grapes are generally collected about one week before those destined for Nobile di Montepulciano, targeting suitable phenolic maturity without excessive complexity.
Grapes
80% Sangiovese and 20% Merlot.
Vinification
Fermentation and maceration take place over 10–12 days in truncated-conical stainless-steel vats at controlled temperature, using pressing and pump-over techniques.
Ageing
Maturation lasts 8 months: 20% of the wine ages in French oak and 80% in concrete. More specifically, the Sangiovese component remains in concrete while the Merlot matures in barriques, contributing softness while retaining integrity on the palate.
Technical data
Rosso di Montepulciano DOC. First produced in 1989. The vineyard area is 58 ha, and average production is approximately 250,000 bottles. Ageing potential is 5–8 years.
Tasting profile
A youthful, fruity and full-bodied red. Separate maturation of Sangiovese in concrete and Merlot in barriques is intended to combine smoothness with definition on the palate.
Label / history
Rosso di Montepulciano obtained DOC status in 1989. Although the denomination permits production through declassification of grapes registered for Vino Nobile, Poliziano chose vineyards specifically suited to this wine and designed the production process around its fresher, less complex style.