Brunello di Montalcino DOCG 2015

San Polino

There is a document dating back to 1581 which officially certifies the presence of a property called San Polino, consisting of a farm, cultivated fields, a vineyard, a forest and six olive trees. The property belonged to the hospital of Santa Maria della Croce in Montalcino, whose function was to offer care and refreshment to the pilgrims who were passing through those parts. San Polino was part of an estate of over thirty farms, oil mills, kilns and workshops.

In the eighteenth century the noble Sienese family of Piccolomini took possession of the farm, which from an architectural point of view has remained almost intact until today, including the six olive trees mentioned in the document.

The current San Polino was bought in 1991 by Luigi Fabbro from Trieste and his English wife Katia Nussbaum, when Montalcino had begun to repopulate after the economic and demographic crisis generated in the 1960s by the beginning of the end of the sharecropping system.

Today the company is run by the whole family, in fact the children Daniel and Giulio actively participate in all stages of production and winemaking. The agronomic part is precise and careful, never invasive. They prefer hoeing, light green pruning and stripping in about ten passages. Biodynamic preparations are sprayed, while specific products for plant protection such as copper, sulfur and Siberian pine extract are used only to counteract small outbreaks of infection such as downy mildew and powdery mildew in the bud. The altitude of about 450 meters above sea level, the loose and rocky soils, the southern exposure and the inclination of the slopes on which the rows are based, create the ideal conditions for the development of strong and robust vines.

 

Total area planted with vines: 7 hectares / 17 acres

Average annual production of the winery: 25.000 bottles

Grapes owned by the winery: 100%

71.50 €

incl. VAT

Grape varieties: Sangiovese 100%

Soil composition: lush field on the slopes of Montalcino, with strong clay and marl elements

Altitude of the vineyards: 300 metres (900 feet) a.s.l.

Exposure: South, a good ventilation and sun exposure ensures optimal ripeness each year

Average age of the vines: from 20 to 40 years           

Growing system: spurred cordon

Density: 5.000 plants per hectare

Fertilizers: compost, cover crops

Plant protection products: organic, sulphur and copper

Cultivation: hoeing, light green pruning and stripping in a dozen passages       

Weeding: mechanic, mulching

Yeasts: indigenous

Average annual production: 8.000 bottles

Certification: biodynamic, organic

Vinification: spontaneous fermentation, on indegenous yeasts in oak vats

Maturation: maceration 3 days at 12°C pre-fermentation, 30 days post-fermentation

Refinement: 3 years and 6 months in large Slavonian oak barrels

Colour: light ruby-red

Nose: delicately spicy red- and blackcurrant aromas complemented by licorice and smoky minerals

Palate: round and smooth, velvety tannins framing the wine. Finishes on a long, savory note. Lovely balance

Alcohol content: 14,5%

Ideal serving temperature: 16 -18 °C / 60 - 64 °F

Matching: structured dishes like roast or red meat, aged cheese or meditation wine

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