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Make sure to try this wine

Poliziano, Vino Nobile di Montepulciano, 2017

3,5 NJP of 5,0 NJP

Poliziano, Vino Nobile di Montepulciano, 2017 (23 EUR/27 USD in Sweden) red dry blend wine, Tuscany, Italy, 3,5 of 5,0 NJP (85 points of 100 points) (31-01-2021 by Nenad Jelisic)


This is a wine that really needs to be decanted. It really benefits from it by intensifying both its richness of aroma and flavour, especially its richness of aroma. In the aroma one can clearly find crème de cassis, dark cherry jam, roasted oak barrels, cocoa-rich dark chocolate, dried plums, cardamom, vanilla and freshly ground coffee. In the taste one can clearly find dark slightly bitter and sour cherries, roasted oak barrels, sweet spices, cocoa-rich dark chocolate, herbs and tobacco. Poliziano Vino Nobile di Montepulciano 2017 has a really good tannin structure and a really good acidity. What the wine lacks to get more than 3,5 NJP is slightly better concentration and fruitiness. Regardless, the wine will be developed for at least 7 years, i.e., until at least 2028.


To be able to respond to the wine's prominent tannins and acidity, tasty and high-calorie dishes are needed such as wild stew consisting of deer and wild boar finely chopped pieces of meat, chanterelles, yellow onions, red peppers, carrots and crème fraîche with buttery mashed potatoes or pasta carbonara or pasta bolognese with finely grated parmesan cheese on it or with chili con carne that is moderately seasoned with strong spices or kebab roll without hot sauce or with grilled entrecote with buttery potato gratin. The wine should be drunk at about 18°C from large Bordeaux glasses, if possible, from Orrefors, Kosta Boda, Spiegelau or Riedel, but before that it should be decanted for at least 90 minutes.


The grapes for this wine come from different parts of the producer's property. The average age of the vines is about 40 years. The soil on which the grapes grew consists of a mixture of clay, sand and marine deposits. The grapes for the wine are hand-harvested and selected both in the field and on income to the winery. Then they are destemmed and crushed and their crushed mass that consists of pulp, juice, skins and seeds is pumped to conical stainless steel tanks in which it is fermented/macerated for about 21 days. After the fermentation / maceration, 70% of the wine is aged in French 225 and 500 litres oak barrels respectively, 20% new, and the remaining 30% of the wine in older 3,000 litres oak barrels for a period of 15 months. Then the wines from different barrels are blended and aged in concrete tanks for another five months. After the aging, the wine is bottled and aged for a few more weeks before being released to the market.

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