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Tasting Note
Elegant and well structured: dark fruit, tobacco and spice with floral and citrus lifts. Earthy, flinty minerality, a fresh palate, smooth tannins and a long finish. Already drinking well.
Drink it with: roast or grilled meats, mushrooms, roasted vegetables, or full-bodied cheeses.
The Winemaking
Three days' cold soak, then wild-yeast fermentation in 35-hectolitre oak vats with 45 days on the skins in total. Five years in large Slavonian and French oak casks, then bottled by hand at the winery.
The Vineyards
Vineyards at around 300 metres north-east of Montalcino, beside a stream that brings plenty of wildlife. Worked by hand, organically and biodynamically.
The Producer
San Polino is a tiny nine-hectare estate north-west of Montalcino, founded nearly 30 years ago by Luigi Fabbro and Katia Nussbaum. Luigi's scientific background drives a deep focus on biodiversity, and the wines are celebrated for the clarity and purity of their fruit.
The Details
Tasting Note
Elegant and well structured: dark fruit, tobacco and spice with floral and citrus lifts. Earthy, flinty minerality, a fresh palate, smooth tannins and a long finish. Already drinking well.
Drink it with: roast or grilled meats, mushrooms, roasted vegetables, or full-bodied cheeses.
The Winemaking
Three days' cold soak, then wild-yeast fermentation in 35-hectolitre oak vats with 45 days on the skins in total. Five years in large Slavonian and French oak casks, then bottled by hand at the winery.
The Vineyards
Vineyards at around 300 metres north-east of Montalcino, beside a stream that brings plenty of wildlife. Worked by hand, organically and biodynamically.
The Producer
San Polino is a tiny nine-hectare estate north-west of Montalcino, founded nearly 30 years ago by Luigi Fabbro and Katia Nussbaum. Luigi's scientific background drives a deep focus on biodiversity, and the wines are celebrated for the clarity and purity of their fruit.
The Details