Rosso di Montalcino DOC 2018

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 company: 25.000 bottles

Grapes owned by the winery: 100%

45.50 €

incl. VAT

Grape varieties: Sangiovese 100%

Soil composition: the soil varies from late Miocene to early Pliocene, from ancient sea beds to volcanic soils. Limey shale, clay, sandy loam, mineral rocks are all found in different proportions in the different vineyards

Altitude of the vineyards: from 300 to 450 metres (980 to 1.500 feet) a.s.l.

Exposure: South

Average age of the vines: from 10 to 30 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: 8.500 bottles

Certification: biodynamic, organic

Vinification: spontaneous fermentation, on indegenous yeasts in oak vats and stainless steel

Maturation: maceration 3 days at 12°C pre-fermentation, 21 days post-fermentation

Refinement: 9 months in wood, followed by 6 months in steel tanks

Colour: pale red

Nose: floral and fruity, with mineral and herbal notes

Palate: fresh, persistent

Alcohol content: 14,5%

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

Matching: cold cuts or more structured meat dishes

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