Le Caggiole and Asinone : Two rare jewels from Poliziano produced on different soils.

The Montepulciano hill was born from the paleogeographic evolution in the province of Siena during the Pleocine age. The areas below sea level rose creating a high morphology that corrisponds with the Montepulciano area during the lower Pleocine period.

In the upper Pleocene period, the withdrawal of the sea left behind the distribution of clays, sands and pebbles in addition to the position which is more or less distal from the existing coast.

The lands owned by the Poliziano winery are all of Pleocene origine and date back to an historic period which ranges from5 million to 2.5 millionyears ago.

With various studies started some years ago it has been possible to see that the soils in the vineyards are different and to determine the pedology of them.

The soils of Caggiole have been developed on sandy pleocene sediments, slightly limestoney and deep. In this soil the cations change presenting a level of potassium superior to the level of magnesium.

On the contrary however the soil of Asinone develps on pleocenic clay with a higher level of limestone, we can aslo see a higher level of magnesium than potassium.

The second layer of the Asinone infact shows a high level of electric conductivity primarily tied to the calcium sulphates and magnesium present in the soil.

From the gustatory point of view the differences between the two wines are decidedly clear-cut.

Caggiole shows a medium to full body and a sensory profile which is luminous and extremely captivating. The distinguishing notes in the glass are mixed floral and fruit and above all recall the red sensory sphere with raspberries, blackcurrants and cherries but also a lot of white flowers showing elegance with notes of magnolia, linden, hibiscus and rose petals.

On the palate the wines shows a fresh bite, a lively well mamaged acidity and a progression typical of a thoroughbred Sangiovese. It vibrates more with freshness than tannicity.

Brilliant and progressive, I like it for the juicyness and character and the complex floral and fruity profile and the citrusy character in the background with notes of orange and mandarin. It is a modern wine which contains all the qualities asked for in wines today.

Asinone is different in the sensory and gustatory profiles. The sensory matrix has a dark character and alternates mature, concentrated notes of black plums, wild blackberries and wet leaves but also a lot of spices reminiscent of juniper berries, litchees, clack tea leaves and cumin.

On the palate the wine shows a greater creaminess and density, immediately giving a full bodied, voluminous sip.

The sensations of freshness and acidity emerges less than in the Le Caggiole tasting but it shows balance and drinkability from the start even if it is slightly more astringent than Caggiole. Spicy and complex showing a bohemian nature which is really intriguing.

In a few details but with the distinct profiles of each wine it is possible to detemine that Caggiole is more predisposed and sensitive to climatic trends over the various vintages while Asinone manages to better conserve the spirit which has always made it stand out.

In fact it is problable that the wine produced in Caggiole on land of a primarily sandy nature and with little limestone manifests different hints according to the vintage much more so than the soils at Asinone where the cationic exchange is greater and where it manages to overcome the dry or rainy vintages, producing wines which are extremely fascinating and remarkably complex in difficult vintages.

The two wines will evolve differently over time, it will definitely be very interesting to continue learning about the work done up until now and comparing the tastings programmed over the next years.

Following are the comments and scores for all the wines tasted:

Vini Rossi