Rescagnano | Tenute Polini

Rescagnano | Tenute Polini

Sale price€15,00
Rosso
Marche (IT)
Rosso Piceno DOC
Sangiovese, Montepulciano
Enjoy it within 4 years
14% vol.
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Production and refinement

From the prized grapes of the estate, cultivated in vineyards of various origins and exposures. A blend of Montepulciano and Sangiovese.

Fermentation in steel at 26°C, 8 days on the skins, pumpovers 3-4 times a day with one delestage on the third day. Aged for 24 months in 50-hectolitre oak barrels.

Organoleptic analysis

Visual exam

It has a beautiful lively ruby red color.

Olfactory examination

On the nose, it expresses scents of red and black berries, with spices.

Tasting

A full-bodied wine, with a harmonious tannic structure, whose sip is enriched by the spicy returns perceived on the nose.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Rescagnano | Tenute Polini ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Marche, Ascoli Piceno

Hectares of vineyards: 10

Tenute Polini

The Polini family has ancient origins: their coat of arms has been present in Carassai since the 18th century, and they still produce their wines in the renovated old farmhouse.

We are in Val Menocchia, in the province of Ascoli Piceno, between the Adriatic Sea and the Sibillini Mountains.

Tenute Polini

The grapes of Tenuta Polini are cultivated with great care, and the wines are refined with a natural approach to create bottles with character, reflecting the strong passion of this small artisanal winery.

Region and territory

Here vineyards dance to the rhythm of the wind, embraced by enchanting hills, yielding wines of great depth.

Marche

Here vineyards dance to the rhythm of the wind, embraced by enchanting hills, yielding wines of great depth.

Marche

Here vineyards dance to the rhythm of the wind, embraced by enchanting hills, yielding wines of great depth.

Marche

Viticulture in the Marche has ancient roots dating back to Etruscan times, and over the centuries, it has become an important activity for the local economy, with medieval expansion of cultivation thanks to the Benedictine monks.
The fame of Marche wines spread throughout Europe in the 19th century, only to suffer a crisis due to competition from wines of other Italian regions. It regained prominence only in recent decades, thanks to the rediscovery of native varieties and the introduction of new cultivation and winemaking techniques.

Thanks to its pedoclimatic characteristics, the Marche is particularly suited to viticulture, although the climate varies greatly depending on the arrangement and altitude of the relief. In coastal and southern areas, the climate is Mediterranean, warmer and drier, while in the inland and northern areas, it is continental, with greater temperature variations and the risk of frost.
Soils also vary depending on the subzone: three types of soils can be identified – calcareous soils in the hilly areas, clayey soils in the flat valleys, and sandy soils in the coastal strip.

Piceno

These are still sparsely urbanized lands of rare beauty, where the vine has found a fertile abode and speaks a plural language: indigenous white grape varieties such as Trebbiano, Passerina, and the rediscovered Pecorino coexist with the delicate rusticity of Sangiovese red and the vigorous strength of Montepulciano black.

From the blend of the former arises the Falerio and from the latter the Rosso Piceno Superiore, wines with a strong territorial vocation that now coexist with the Offida DOCG and the interesting interpretations of single-varietal wines. In fact, in the area, there is a production of one DOCG, Offida (Pecorino, Passerina, Rosso), and 3 DOC (Falerio, Rosso Piceno, and Rosso Piceno Superiore, Terre di Offida).

The territory is characterized by an early conversion to organic farming of the majority of vineyard lands and beyond, with agricultural work deeply oriented towards respecting nature: all this determines the quality of the wines of the Piceno hills. Here, the climate is continental, characterized by cold winters and hot summers; the clayey soils express their maximum potential.
Among the pristine lands of Piceno, the vine speaks an ancient and varied language.

Recommended pairings and dishes

Matching by concordance

A full-bodied red wine, characterized by medium aging, with fairly pronounced alcohol content, which pairs well with equally full-bodied first courses, such as meats with long cooking times. In terms of aroma intensity, pairing by analogy requires matching with preparations of balanced aromatic intensity. Lastly, the spiciness of the wine can also be played by analogy, with slightly spicy dishes.

Matching by contrast

To play on contrast, you can pair the Re-scagnano with dishes that have a certain richness or succulence, so that the wine's tannins can balance the texture of the food. Its softness can also contrast with slightly bitter flavors.

It pairs well with

Appetizers of cured meats and cheeses, first courses with beef or pork ragù, red and white lasagna with vegetables.

Matching by concordance

A full-bodied red wine, characterized by medium aging, with fairly pronounced alcohol content, which pairs well with equally full-bodied first courses, such as meats with long cooking times. In terms of aroma intensity, pairing by analogy requires matching with preparations of balanced aromatic intensity. Lastly, the spiciness of the wine can also be played by analogy, with slightly spicy dishes.

Matching by contrast

To play on contrast, you can pair the Re-scagnano with dishes that have a certain richness or succulence, so that the wine's tannins can balance the texture of the food. Its softness can also contrast with slightly bitter flavors.

It pairs well with

Appetizers of cured meats and cheeses, first courses with beef or pork ragù, red and white lasagna with vegetables.

Vincisgrassi

A regional dish from Marche, which enhances the pleasure of wine: baked pasta dressed with a ragù made from mixed meats and enriched with béchamel and spices. Rich, flavorful, and very generous.

Aged Pecorino Cheese

The typical aged, hard cheese made from whole sheep's milk offers opportunities for intense, fragrant, and characterful pairings - worth trying to enhance successful appetizers.

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