Why we chose this Chianti

Polini & Rossetti is the kind of Chianti we want on the table: bright, savoury and immediately inviting. Red cherry and sour plum lead the fruit, while dried herbs, violet and gentle spice give it the unmistakable Tuscan character that makes Sangiovese so comfortable beside food.

Chianti made for everyday Italian food

This is not a heavy or showy red. Its medium body, fresh acidity and fine tannins keep the wine lively from the first glass to the last. That balance is exactly why Chianti remains such a natural partner for tomato-based pasta, pizza, roast pork and Pecorino.

Polini & Rossetti is a small, quality-focused estate rooted in Tuscany's Chianti tradition. The wine's appeal comes from clarity and simplicity: fruit, savoury detail and structure working together without excess weight.

What Sangiovese brings

Sangiovese gives the wine its fresh red-fruit centre and food-loving shape. Look for red cherry, sour plum and wild berries, followed by violet, dried herbs and a gentle peppery note. The palate stays dry and energetic, with enough tannin to frame the fruit without making the wine feel hard.

Why it belongs at Alessa

We pour this Chianti at the restaurant because it is unfussy, expressive and easy to understand. It feels just as right with a quick bowl of pasta as it does at a long Sunday lunch, and it offers the honest, generous style of Italian red that brings people back for another glass.

How to serve it

Serve at about 16°C in a medium red-wine glass. There is no need for a long decant; open it as the food reaches the table. In warm weather, ten to fifteen minutes in the fridge before serving will keep the fruit and freshness clear.