The Auswine Forum

I'm a big fan of the regular bottling, and the Asinone is the equivalent of a Gran Selezione in Chianti (although we're in Montepulciano this time). Ridiculously expensive in Australia and actually cheaper on a restaurant menu here in Italy - bout 50% more than the standard Poliziano.

Deep purple in colour, translucent and bright. Intense nose of red and dark cherries, dark plums, a touch of vanilla / mocha, and signs of leather and earthiness (which will develop somewhat more with age, I suspect). The palate is full fruited, and has some viscosity and glycerol weight. Tannins are noticeable and grippy, and the wine finishes very long indeed.

This is Poliziano amplified, fom an excellent vintage, and has all the signs of having a long life. Not this bottle, though!

Cheers
Allan

The tiny markups in Italy (outside of the aspirational or touristy restaurants) are such a joy! It definitely encourages people to have wine with food, and it even became acceptable a decade or more ago, to ask for the remnants of the bottle to be re-stoppered to take away (IIRC the initiative was operazione buta stupa - presumably aimed at both over-consumption and drink-driving)

Ian S wrote: ↑Fri Sep 29, 2023 7:20 am The tiny markups in Italy (outside of the aspirational or touristy restaurants) are such a joy! It definitely encourages people to have wine with food, and it even became acceptable a decade or more ago, to ask for the remnants of the bottle to be re-stoppered to take away (IIRC the initiative was operazione buta stupa - presumably aimed at both over-consumption and drink-driving)

G'day Ian. Thanks for the comment regarding taking the remaining wine away - we have done so on several occasions so far, and without comment from the restaurant. It seems reasonable - you've paid for the wine, after all.

absolutely!