"Helichrysum" 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%

90.50 €

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

Weeding: mechanic, mulching

Yeasts: indigenous

Average annual production: 3.000 bottles

Certification: organic, biodynamic

Vinification: spontaneous fermentation, on indegenous yeasts in oak vats

Maturation: maceration 3 days at 12°C pre-fermentation, 40 days post-fermentation

Refinement: 6 months battonage in French barriques, 3 years in large Slavonian and French oak barrels

Colour: ruby red

Nose: blackberry, currant and spicy notes

Palate: full body, opulent and elegant

Alcohol content: 14,5 %

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

Matching: roast meat, game, medium-aged cheese

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