Poliziano

Rosso di Montepulciano Sangiovese Blend

8.824 ratings
8.61 pro ratings
Montepulciano, Siena, Tuscany, Italy
Sangiovese Blend
Goose, Game, Exotic Spices, Baking Spices, Chili & Hot Spicy, Duck, Pasta, Herbs, Beans & Peas, Mushrooms, Onion, Veal, Hard Cheese, Pork, Tomato-Based, Pungent Cheese, Chicken, Turkey, Salami & Prosciutto, Soft Cheese, Venison
Top Notes For
Chad Henderson

Rustic and dry with tart cherries, leather and oak. Light bitter bite.

Rustic and dry with tart cherries, leather and oak. Light bitter bite.

Sep 15th, 2019
Mike Fabian

Nice with a bolognese..:

Nice with a bolognese..:

Aug 30th, 2019
Brandon B

Very nice. Great QPR.

Very nice. Great QPR.

Apr 8th, 2019
Christine McPherson

Excellent pairing for dinner.

Excellent pairing for dinner.

Jan 12th, 2019
Jessica Dubrovsky

Perfect for pasta night! Soft tannins, earthy, dried plum, hint of pepper. Chewy wine.
$16 at my local.

Perfect for pasta night! Soft tannins, earthy, dried plum, hint of pepper. Chewy wine.
$16 at my local.

Nov 7th, 2018
Liam Forde

Perfect pizza or red-sauced pasta wine! Firm structure, light tannins, but juicy and generous at the beginning

Perfect pizza or red-sauced pasta wine! Firm structure, light tannins, but juicy and generous at the beginning

Jun 25th, 2018
Adam Juhn

Dark ruby color. Earth tones, crushed grapes and moss. Dark cherry and blackberry, smoked spice

Dark ruby color. Earth tones, crushed grapes and moss. Dark cherry and blackberry, smoked spice

Mar 29th, 2018
Michael Tanney

Smooth, clean finish. Had with cheese and crackers.

Smooth, clean finish. Had with cheese and crackers.

Mar 11th, 2018
Neeley Drown

The 2016 is a blend of Sangiovese (80%) and Merlot (20%). Nice hint of red fruit, cherries softened with violet and some rose. It's great with red sauce pizza on a cold Tuscan afternoon.

The 2016 is a blend of Sangiovese (80%) and Merlot (20%). Nice hint of red fruit, cherries softened with violet and some rose. It's great with red sauce pizza on a cold Tuscan afternoon.

Dec 2nd, 2017