Brunello di Montalcino Riserva DOCG 2012

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%

135.50 €

incl. VAT

Grape varieties: Sangiovese 100%

Soil composition: sandy loam and volcanic soil mix, with marl veins

Altitude of the vineyards: 450 metres (1.500 feet) a.s.l.

Exposure: South

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: 4.800 bottles

Certification: biodynamic, organic

Vinification: spontaneous fermentation, on indigenous wild yeasts, in oak vats

Maturation: maceration 3 days at 12°C pre-fermentation, 50 days post-fermentation

Refinement: 6 months in French barriques followed by 4 years in large Slavonian oak barrels

Colour: dark lively ruby to intense deep garnet colour

Nose: a note of blackberry, dark plum, fig, forest-floor, sun-baked rocks, a little salinity, spice, mushroom and liquorice

Palate: full, corpulent, dry, wine with smooth tannins which will soften more as the years pass. Plenty of structure and body, with a long finish

Alcohol content: 14,5% Vol

Ideal serving temperature: 18 -20 °C / 64 - 68 °F

Matching: a big wine that requires bold flavours, red meat and aged cheeses

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