Poliziano Chianti Colli Senesi DOCG 2022

Poliziano Chianti Colli Senesi DOCG is a fresh and vibrant red wine from Tuscany, crafted predominantly from Sangiovese. It offers aromas of red cherries, raspberries, and wildflowers, with subtle hints of spice and earth. The palate is lively and medium-bodied, with bright acidity and soft tannins, leading to a clean, fruity finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Fresh
Grape Varietal: Sangiovese
Tastes Like: Comparable to a Pinot Noir, with notes of red cherry, plum, and subtle spice.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Clay and sandy soils with limestone
Aging: Stainless steel and a short time in oak
Serving Temperature: 16-18°C

Poliziano is a celebrated winery in Tuscany, producing high-quality wines that reflect the region's history and terroir. Known for their dedication to Sangiovese, they consistently create elegant and approachable wines.

Seafood: Grilled tuna steak or tomato-based fish stew.
Poultry: Herb-roasted chicken or duck breast with cherry sauce.
Vegetarian: Tomato and basil pasta or eggplant parmesan.
Meat: Beef ragu or lamb cutlets with rosemary.

Pecorino Toscano: Nutty and salty, complementing the wine's acidity.
Ricotta Salata: Firm and savoury, enhancing the fresh fruit notes.
Fontina: Creamy and mild, balancing the wine's bright flavours.
Grana Padano: Aged and umami-rich, pairing beautifully with the wine's structure.

Ragu di Manzo con Spaghetti (Beef Ragu with Spaghetti)

Ingredients:

• 1 kg beef chuck or brisket, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 can (400 g) crushed tomatoes
• 1 cup red wine
• 2 cups beef stock
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper, to taste
• 500 g spaghetti
• Fresh parsley, chopped (for garnish)
• Freshly grated Parmesan (for serving)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef chunks and brown on all sides, about 6–8 minutes. Remove the beef and set aside.
2. Add the onion, carrots, and celery to the pot and cook for 5–6 minutes until softened. Add the garlic and cook for another 1–2 minutes until fragrant.
3. Pour in the red wine and bring to a simmer, scraping the bottom of the pot to loosen any browned bits. Cook for about 3 minutes to let the alcohol cook off.
4. Add the crushed tomatoes, beef stock, oregano, basil, bay leaf, salt, and pepper. Return the beef to the pot and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2–3 hours, or until the beef is tender and can be easily shredded with a fork. Stir occasionally, and add more stock if needed to prevent the sauce from drying out.
6. Once the beef is cooked, remove the chunks and shred the meat with a fork. Return the shredded beef to the pot and stir to combine with the sauce. Taste and adjust seasoning if necessary.
7. Meanwhile, cook the spaghetti in a large pot of salted boiling water according to package instructions. Drain and reserve some pasta cooking water.
8. To serve, toss the cooked spaghetti with the beef ragu sauce, adding a bit of pasta water if needed to help coat the spaghetti. Serve with freshly grated Parmesan and chopped parsley on top.