Poliziano Rosso di Montepulciano DOC 2021

Poliziano Rosso di Montepulciano DOC 2021 is a vibrant and approachable red wine from Tuscany, crafted primarily from Sangiovese. It offers aromas of red cherries, plums, and violets, with hints of spice and earth. The palate is medium-bodied with smooth tannins and a bright, 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, Fruity
Grape Varietal: Sangiovese (Prugnolo Gentile), Merlot
Tastes Like: Ripe red cherries, plums, violets, spice
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Rolling hills with clay and limestone soils
Aging: Aged in oak barrels for added complexity
Serving Temperature: 16-18°C

Poliziano is a renowned winery in Montepulciano, Tuscany, known for producing wines that showcase the elegance and complexity of Sangiovese. Their Rosso di Montepulciano offers exceptional quality and value.

Seafood: Grilled tuna or swordfish with tomato sauce.
Poultry: Chicken marsala or duck breast with balsamic glaze.
Vegetarian: Wild mushroom risotto or roasted eggplant.
Meat: Beef ragù, lamb chops, or venison stew.

Pecorino Toscano: Nutty and savoury, complementing the wine's fruit profile.
Parmigiano Reggiano: Sharp and umami-rich, enhancing the wine's acidity.
Aged Asiago: Complex and nutty, balancing the wine's structure.
Fontina: Creamy and mild, softening the wine's tannins.

Pappardelle with Wild Boar Sauce

Ingredients:

• 500g pappardelle pasta
• 800g wild boar, cubed
• 1 small onion, finely diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dry red wine
• 400g canned diced tomatoes
• 2 tbsp tomato paste
• 1 sprig rosemary
• 2 bay leaves
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add wild boar and brown on all sides. Remove and set aside.
2. Sauté onion, carrots, celery, and garlic in the same pot until softened.
3. Deglaze with red wine, scraping up browned bits. Add canned tomatoes, tomato paste, rosemary, and bay leaves. Stir well.
4. Return the boar to the pot, season with salt and pepper, and simmer on low heat for 2–3 hours until tender.
5. Cook pappardelle in salted boiling water until al dente. Toss with the sauce before serving.
6. Top with grated Parmigiano Reggiano and serve hot.

Tip: Marinate the wild boar in red wine and herbs overnight for richer flavour.